Peanut Butter M&M’S® Truffles

These smooth and creamy peanut butter truffles are filled with M&M’S® and topped with rich chocolate. A homemade candy proving that there is no better combination than peanut butter and chocolate!

Peanut Butter M&M Truffles on a white serving tray with a bite taken out of one truffle showing the inside

overhead image of Peanut Butter M&M Truffles on a white serving tray

Like buckeye candies, but completely coated in chocolate and dotted with M&M candies!

peanut butter truffle filling in a glass bowl with a pink hand mixer

2 images of melted chocolate in a glass measuring cup and a peanut butter M&M truffle on a candy dipping tool to dip into melted chocolate

You can dip the peanut butter truffles in tempered chocolate or melted untempered chocolate. I prefer just simply melted chocolate because I like these truffles cold. Tempered chocolate should not be refrigerated. (The only time you really need to temper chocolate is when you want a shiny, attractive chocolate coating for candies that will sit at room temperature.)

I melted semi-sweet chocolate in the double boiler. You can use milk chocolate, bittersweet chocolate, or even white chocolate instead. Semi-sweet is the perfect coating for these creamy peanut butter truffles because it isn’t overly sweet. If you do not have a double boiler, use the microwave to melt the chocolate instead.

Peanut Butter M&M Truffles on a silpat baking mat

As always, I recommend a dipping tool for creating the most attractive truffles! I use and recommend these dipping tools.

Peanut Butter M&M Truffles

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Peanut Butter M&M Truffles

Peanut Butter M&M’S® Truffles

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 32-35 truffles
  • Category: Candy
  • Method: No Bake
  • Cuisine: American


These smooth and creamy peanut butter truffles are filled with M&M’S® and topped with rich chocolate. A homemade candy proving that there is no better combination than peanut butter and chocolate!


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (185g) creamy peanut butter (not natural style)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 3 cups (360g) confectioners’ sugar
  • 1/2 cup (100g) M&M’S® Baking Bits
  • 16 ounces semi-sweet chocolate, coarsely chopped*


  1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy – about 2 minutes. Add the peanut butter, vanilla, and salt. Beat on high until combined and creamy. Add the confectioners’ sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet crumbly. See photo above for a visual. Using a rubber spatula (or your hands– I find hands work best!), work the M&M’S® into the peanut butter dough.
  3. Begin rolling peanut butter dough into 1-inch balls and place on the baking sheet. You should have about 32-35 balls total.
  4. Chill peanut butter balls in the refrigerator for 1 hour or until firm. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
  5. Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool. When dipping, you can fully submerge the truffle OR leave a small portion of peanut butter showing at the top to make them look like buckeyes. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
  6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.


  1. Make Ahead & Freezing Instructions: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
  2. Special Tools: Double boiler (always recommended for melting chocolate- I like this one and this one), KitchenAid hand mixer or stand mixer, dipping tool
  3. Chocolate: I do not recommend using chocolate chips for the coating. Use pure chocolate. You can use semi-sweet like I do, or you can use milk chocolate, bittersweet, or white chocolate.

Keywords: peanut butter truffles, M&Ms truffles


  1. Oh my goodness, these look and sound heavenly!

    xx Kelly 
    Sparkles and Shoes

  2.  Oh I am so making these!  For the chocolate5, would you recommend something like Baker’s chocolate or the Ghirardelli bars?  Thank you!

  3. Jessie Squires says:

    Oh my gosh these look too good to eat, but of course I would eat them because they are chock full of M&Ms! So colorful, fun, and different they would be great for a kid’s part or a shower. Thanks for sharing Sally!

  4. Hi Sally, these are just awesome. Thanks a lot for posting these photographs and for sharing the recipe, and for those additional tips. Keep sharing such information. 🙂

  5. These look great! Have you frozen them before? i have a problem with the M&Ms bleeding with freezing baked goods with M&Ms that are already baked or that need to be baked. Do you know if the same happen with these when they start to thaw? 

    1. I have some in the freezer right now, actually! I’ve let a few of them thaw and haven’t noticed too much bleeding. Freezing instructions are in step 7.

  6. Marsha @ Marsha's Baking Addiction says:

    Wow, these look amazing! So pretty, and I bet they taste divine 🙂

  7. These look SO YUMMY! 

    Jenna // Beauty And The Style

  8. Sally – do you ever use powdered peanut butter (like PB2) in your recipies? Also, I would love to see these mini M&M’s in the peanut butter filled version!

    1. I use it when making some sauces, but never really in baking or making sweets. I would LOVE mini peanut butter M&Ms too!

  9. Jess @ whatjessicabakednext says:

    These truffles look so good! 

  10. Shelby @ Go Eat and Repeat says:

    The thought of this being a giant peanut-butter cup sounds amazing! It’s too bad they didn’t make it into your book, but then again I can have this recipe now!

  11. Elle @ Only Taste Matters says:

    You merged my two favorite candies into one–Reese’s Peanut Butter Cups and M&Ms! Am I dreaming? Pinned!

  12. Meriem @ Culinary Couture says:

    YUM! These are perfection in truffle form! 

  13. Thalia @ butter and brioche says:

    Everything that I love! Peanut butter, m&m’s & chocolate… yum!

  14. Christi Noyes says:

    I made these today and turned out WONDERFUL! First time I’d made anything but cupcakes or lemon bars. One question, however. How did you dip them without marks left by the dipping tool? Which tool did you use? I used the spear and had holes in them, of course. How do you lay them on the silicone mats nicely? Any tips about dipping you feel like sharing? Thanks in advance, and thank you for all of your wonderful recipes. I’ve made several and I can’t think of any that weren’t delicious!

    1. Christi, I’m so glad you loved them! As far as dipping goes– I’ve had a lot of practice in the past 10 years. And my truffles haven’t always been so pretty. For round candies, like truffles, I use the spiral dipping tool. I dunk the candy the entire way into the chocolate, then lift out with the tool. I tap the tool against the edge of the chocolate bowl to release excess chocolate. Then I hold the dipping tool (with the truffle) over the silicone mat and I, very quickly, twist my hand/wrist so the truffle is now on the mat. And I lift the tool away very quickly. Hopefully you understood that?! Again, it just takes practice.

  15. Hi Sally

    My son is allergic to nuts.
    Wondering if we can generally substitute peanut butter with Biscoff? If so, should it be by volume or weight?

    PS: I am on a 2 month long vacation. For last 8 months, I have been baking something every weekend. I have crossed out 42 of your recipes. I can’t believe I am itching to end my vacation so I can go home and bake!! What have you done to me!!!!??? :-))

    1. Hahaha well I’m glad I’m not the ONLY one addicted to baking then. 42 recipes is impressive! And yes, you can use biscoff here!

  16. Hi Sally! I’ve made these probably a dozen times for my parents and my friends. They are OBSESSED with them. I do have one question for my own knowledge purpose, why do you not recommend using melted chocolate chips for the coating? I’ve been using solid chocolate all of the other times I’ve made them, but I’m out and I need to make these for another function.

    1. Chocolate chips don’t melt down properly for best taste, texture, and ease of dipping. When melted, though, the chocolate is quite thick and coating neatly is nearly impossible. You can thin it out with a little oil, but then the chocolate isn’t as tasty.

    2. I actually made these tonight with semi sweet chocolate chips. I added a tiny bit of coconut oil to the chips when melting. They turned out great and didn’t have an oily taste at all. Still sweet and delicious.

  17. Hey, I’m making cake pops for the first time on the weekend for my nephews birthday. I was wondering if you could give me any tips because people keep saying how it turns out a disaster. 
    Also would I be able to dye white chocolate with gel food colouring? I don’t have time to order any candy melts. 

    1. Make sure you don’t use too much frosting– too wet cake pop mixture won’t stick or roll into balls very easily. You can tint melted white chocolate with a touch of oil-based coloring.

  18. Hi Sally! I made these today with my new dipping tool! Living in Ohio, this is not my first time making Buckeyes, but it was my first time making them upgraded with m&m’s!! Question: how do you recommend getting them off the dipping tool without messing up the tops? In referring to the ones not totally covered that is- they buckeye style ones! Thanks!

    1. A toothpick helps slide the buckeye off the tool! So glad you tried them Megan, thanks!

  19. I made these for a Bar Mitzvah, and they were a huge hit.  The addition of mini-M&M’s gives a delightful crunch.   I made the truffles and put them in the freezer two weeks ahead of time.  I dipped them the day before the party.  They freeze really well.  

  20. Woow Sally these look SO delicious!!

    I definitely wanna try them!!! Love your photos so much!!! xxx from germany,


  21. Do you mean a semi sweet bakers chocolate bar in the baking section or an actual hershey’s type chocolate bar? What about using something like Candi Quick or Candy Disks?

    1. Yep, bakers chocolate bar. Any pure chocolate works. Candy quick or melts work too of course– but you lose that quality flavor since they are not pure chocolate.

  22. Sally I made these on the weekend and they turned out well. The only problem I had is that my dipping tool (metal and spiral like) kept sticking to the truffles so when I pulled them off sometimes part of the peanut butter truffle stuck to it. Do you have any thoughts? Would it be easier if I froze the truffle before dipping in chocolate? 

    1. Sounds like the truffle is too sticky, so freezing should help! Or chilling in the refrigerator for longer.

      1. Thank you very much for your quick reply Sally! I have been making my way through your first cook book (had since June and made at least half of the recipes)… and am looking forward to Christmas as my Mum is buying your candy book for me! Hubby a lover of peanut butter so am slowly making my way through all your peanut butter recipes but it’s taking me a while!!! 🙂 So good I can make these things all the way from NZ – and even have some friends making your recipes too once I’ve made them and they have had a taste! 🙂

  23. Can you use the semi chocolate chocolate chips

  24. Do you think these would freeze well?

    1. Yep! See the make ahead instructions.

      1. I read this recipe several times and right after I posted the comment I saw the make ahead part.  Thanks for your reply!  I made them today and the one I tested was quite delicious.  

  25. Woof,  M&M’s brand team… The insistence of the usage of the circle R near your brand name in every possible mention killed any possible legitimacy this recipe might have had. 🙁 way too much brand oversight on this one – seriously, if you’re going to try to develop authenticity through amazing bloggers like this one, tone it down on the in-house counsel oversight! 

  26. If these were tempered, how long do you think they would last at room temperature (I’m thinking of mailing them)?

    1. I’d say just a few days– the filling should be refrigerated after that.

  27. Hello!! So I attempted these today but my mixture came out still creamy rather than crumbly. I’m in the process of trying to salvage them because the filling still tastes yummy and I’d hate to think I’d wasted all the ingredients. I didn’t want to add more sugar because it’s so sweet as it is. Any suggestions??

    1. Odd! What kind/brand of peanut butter did you use? With all that sugar, it’s surprising the mixture was so creamy.

  28. My daughter Starr made the M&M truffles for her! job she left me out two of them. Yes I will be making them for Christmas Very good and easy 

  29. Could I melt down Hershey kisses.?

  30. Hi Sally!! I made these as part of my family’s Christmas treats this year, and I absolutely LOVE them! I made them just as wrote, however I did use salted butter and didn’t add salt in later. I was so worried that they wouldn’t turn out because awhile ago I tried a Cake Batter truffle from another site and that turned out completely gross, but your M&M truffles are literal perfection.

    I am curious tho, how did you manage to chop your mini M&Ms for the topping? I discovered chopping them with a knife didn’t work, so I ended up putting 3-4 whole mini M&Ms on top instead. Still cute, but I’m curious how you managed to chop yours?

    Thanks again & Happy Holidays!

    1. Tyler, glad you loved them! I put the M&Ms in a ziplock bag and grabbed a sturdy glass and banged it on top of the M&Ms to slightly crush. Not perfect, but it works!

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