If you need an extra treat for your holiday cookie tray, try these Easy Peanut Butter Balls. They use only a few pantry staples and are incredibly tasty.
December arrives fast, and I always plan cookie trays for neighbors and friends. Normally I include a couple of cookie varieties, a candy or truffle, and maybe a bar. This year I’m simplifying a bit because of a new autoimmune diagnosis, but I still want the trays to feel special. These Peanut Butter Balls are an easy way to do that.
If you love peanut butter, you’ll want to save this recipe.
Peanut Butter Balls
Peanut Butter Balls require only a handful of simple ingredients and come together quickly, making them one of the easiest recipes to add to holiday gatherings, parties, or cookie trays. They’re simple to double for larger batches.
Ingredients you’ll need:
- Peanut butter: Use a classic no-stir brand like JIF or Skippy. Natural, stir-required peanut butter tends to be oilier and can make the truffles lose shape or “weep.”
- Butter: Unsalted, softened butter adds flavor and helps the mixture hold together.
- Vanilla extract: For depth of flavor.
- Powdered sugar: Confectioners’ sugar binds the mixture and gives it the right truffle-like texture.
- Chocolate candy coating: Also called almond bark or melting wafers. These coatings melt smoothly and set nicely for dipping. Brands like CandiQuik or similar work well.
To prepare: combine the peanut butter, softened butter, and vanilla in the bowl of a stand mixer with the paddle attachment until smooth. Add the powdered sugar and mix on low until the dough comes together. Scoop heaping tablespoons of dough, roll into balls, and place them on a parchment-lined baking sheet. Freeze the balls for about 10–20 minutes to firm up, then dip each one in the melted chocolate coating and let the excess drip off on a fork. Return the dipped truffles to the parchment until the coating sets.
Et voila — perfectly simple Peanut Butter Balls.
Print Recipe
Peanut Butter Balls
Ingredients
- 1 cup creamy no-stir peanut butter (such as Skippy or JIF; see Note)
- 6 Tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
- 2 cups powdered (confectioners’) sugar
- 1 pkg (16oz) chocolate candy coating (such as Candiquik or chocolate almond bark)
Instructions
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Line a rimmed baking sheet with parchment paper and set aside.
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In the bowl of a stand mixer with the paddle attachment, cream together the peanut butter, butter, and vanilla for about 1 minute until smooth. Add the powdered sugar and mix on low until a soft dough forms.
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Using a tablespoon-size cookie scoop, portion balls of dough. Roll each portion between your hands to smooth and place on the prepared baking sheet. Freeze until firm, about 10–20 minutes.
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Melt the candy coating according to package directions until smooth. Dip each truffle into the coating, lift with a fork, let excess drip off, and return to the parchment-lined sheet. If desired, drizzle any leftover chocolate over the truffles. Allow the coating to set before serving.
Notes
Peanut-buttery, chocolaty, and utterly delicious — these are sure to be a hit.
Craving more chocolate and peanut butter?
The Best Muddy Buddies
Have a super sweet day!
xo, Hayley