Creamy, crunchy, and coated in chocolate, these easy Peanut Butter Balls are the no-bake dessert you’ll crave all year long! They’re smooth like a peanut butter cup but with a light, crispy crunch from cocoa cereal. Perfect for the holidays, cookie trays, or an anytime chocolate fix.
This recipe was originally published on May 25, 2021. It was updated with new photos and recipe information on November 5, 2025.
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Table of contents
These peanut butter balls (also known as peanut butter bon bons) are the ultimate no-bake treat — rich, creamy, and coated in smooth chocolate. Imagine a bite-sized peanut butter cup, but with a fun, crispy twist from cocoa cereal for that irresistible light crunch in every sweet, salty bite.
I love keeping a batch in the fridge during the holidays — it’s never a bad time to gift (or sneak) a sweet treat! They come together with simple, everyday ingredients and make such a crowd-pleasing dessert. Guests, family, and friends will adore their creamy peanut butter centers, glossy chocolate coating, and perfectly poppable size.
If you’re a peanut butter and chocolate lover, you’ll also enjoy my Peanut Butter Brookies or Peanut Butter and Chocolate Swirled Banana Bread. For more Christmas treats, check out my Loaded Christmas Chex Mix.
What Are Peanut Butter Balls?
Peanut butter balls are a classic no-bake candy made with a creamy peanut butter filling coated in rich, melted chocolate. They’re similar to buckeyes or peanut butter cups, but rolled into perfect bite-sized balls — easy to make, store, and share. My version adds cocoa crisp cereal for a light, chocolatey crunch that sets them apart from the traditional variety!
Why You'll Love This Peanut Butter Ball Recipe
- Creamy, crispy texture — Each bite is silky smooth peanut butter with a subtle crunch from cocoa crisp cereal.
- No-bake and no-fuss — Skip the oven! Just mix, roll, chill, and dip. They're my go-to recipe for last-minute holiday treats.
- Perfect for gifting — Beautiful on cookie trays or packaged in tins for holiday giving.
- Kid- and crowd-friendly — Everyone loves peanut butter and chocolate — these disappear fast!
- Make-ahead magic — Save stress by making them up to months in advance; they store beautifully in the fridge or freezer.
Ingredients and Substitutions
Creamy peanut butter — Use a classic brand like Jif or Skippy. Avoid natural peanut butter, which can separate and make the mixture too oily.
Powdered sugar — Sweetens and helps form that soft, dough-like texture (similar to peanut butter cup filling!).
Cocoa crisp cereal — Adds extra chocolate flavor and crunch. You can swap in Rice Krispies or even crushed graham crackers for a slightly different texture and flavor.
Unsalted butter — Softened to room temperature so it blends smoothly. If using salted butter, reduce the added salt slightly.
Salt — Balances sweetness and enhances the peanut butter flavor.
Vanilla extract — Adds warmth and depth. Use pure extract for the best flavor.
Cocoa crisp cereal — Adds chocolate flavor and crunch. You can swap in Rice Krispies or even crushed graham crackers for a slightly different texture.
Semisweet chocolate chips — Melt into a glossy, balanced coating. Switch it up with dark or milk chocolate chips.
Coconut oil — Helps the chocolate melt smoothly and harden with a slight sheen. You can substitute canola or vegetable oil if needed.
How to Make Peanut Butter Balls
You’ll love how easy these no-bake treats come together — just mix, roll, chill, and dip:
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
In a large mixing bowl, beat the peanut butter and butter until smooth and creamy, scraping down the sides of the bowl as needed.
Step 2: Add the vanilla extract, salt, and powdered sugar, and beat until the dough comes together into a thick mass.
Step 3: Gently fold in the chocolate crisp cereal using a silicone spatula or wooden spoon.
Step 4: Scoop the dough by scant 2 tablespoons. Roll the scoops into balls and place them on the lined cookie sheet, forming 16-18 balls.
Place the pan of balls in the freezer and chill for 30 minutes or until firm.
Step 5: Add the chocolate chips and coconut oil to a medium mixing bowl. Melt them in the microwave in 30-second bursts, stirring between bursts, until smooth.
Step 6: Using a toothpick or fork, dip the peanut butter balls into the melted chocolate, spooning the chocolate over them, and turning until fully coated. Gently tap the toothpick or form until excess chocolate has dripped off.
Step 7: Place the balls on the baking sheet, spacing them at least 1 inch apart. Chill in the refrigerator for 5-10 minutes or until the chocolate has set. Enjoy!
Recipe Variations
These Peanut Butter Balls are endlessly customizable — change up the texture, coating, or flavor to make them your own! Try one (or a few) of these fun twists:
- Swap the cereal — Use Rice Krispies or crushed graham crackers for a lighter crunch and a more classic peanut butter ball texture.
- Use chunky peanut butter — For extra crunch and peanut bits throughout the filling.
- Try different nut butters — Almond or cashew butter make delicious substitutes.
- Add a drizzle — Once the coating sets, drizzle extra melted chocolate on top for a bakery-style finish.
- Festive sprinkles — Add colorful sprinkles right after dipping for the holidays or themed parties.
- Mix-ins — Stir in mini chocolate chips or finely chopped peanuts for even more texture.
- White chocolate coating — Dip in melted white or butterscotch chips for a fun flavor twist.
Chelsea's Recipe Pro-Tips
- Use traditional creamy peanut butter — Natural peanut butter doesn't have the same consistency and can cause oily or crumbly centers. Stick with a classic brand like Jif or Skippy for the best results.
- Don’t skip the chill before dipping — Chilling helps the peanut butter balls firm up so they keep their shape and dip cleanly into the chocolate.
- Melt the chocolate gently — Overheating can cause it to seize up, turning thick and grainy. Warm it slowly in short bursts, stirring often, until smooth.
- Rewarm as needed — If the chocolate starts to thicken as you dip, return it to the microwave for 10–15 seconds until runny again.
- Make dipping easy — Hold each ball on a toothpick in one hand and spoon chocolate over it with the other for a smooth, even coat (and fewer messy fingers!).
- Don’t stress about perfection — A few drips or swirls only make them more charming — they show these treats were made with love.
- Serving suggestions — Serve chilled or at room temperature for parties, cookie exchanges, or after-dinner treats. They pair perfectly with a mug of cocoa or coffee!
Storage Directions
- Refrigerating — Keep in an airtight container in the refrigerator for up to 2 weeks.
- Freezing — Once the chocolate is set, freeze the balls in a freezer-safe bag or container for up to 3 months. Thaw them in the fridge before serving.
Recipe FAQs
Make sure to use creamy (not natural) peanut butter and chill the dough before dipping — this helps the mixture firm up and hold its shape.
If your chocolate starts to thicken while dipping, it may have cooled. Rewarm it in 10–15 second bursts, stirring between each, until smooth again.
Yes! Once set, freeze them in a freezer-safe bag or container for up to 3 months. Thaw the balls in the fridge before serving.
Save this Recipe for Later on Pinterest
More Chocolate Dessert Recipes
- Chocolate Hazelnut Bon Bons
- Chocolate Rice Crispy Treats
- Double Chocolate Andes Mint Cookies
- Chocolate Coconut Cookies
- Chocolate Coconut Bars
- Chewy Whole Wheat Chocolate Chip Cookies
If you liked and made this Peanut Butter Ball Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Peanut Butter Balls
Ingredients
- ¾ cup classic creamy peanut butter not natural
- 5 tablespoons unsalted butter softened
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- 1 ½ cup powdered sugar
- ¾ cup cocoa crisp cereal such as Cocoa Krispies or Cocoa Pebbles
- 1 cup semisweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the peanut butter and butter until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the vanilla extract, salt, and powdered sugar, and beat until the dough comes together into a thick mass.
- Gently fold in the chocolate crisp cereal using a silicone spatula or wooden spoon.
- Scoop the dough by scant 2 tablespoons. Roll the scoops into balls and place them on the lined cookie sheet, forming 16-18 balls.
- Place the pan of balls in the freezer and chill for 30 minutes or until firm.
- Add the chocolate chips and coconut oil to a medium mixing bowl. Melt them in the microwave in 30-second bursts, stirring between bursts, until smooth. Be careful not to burn the chocolate, or it will seize up.
- Using a toothpick or fork, dip the peanut butter balls into the melted chocolate, spooning the chocolate over them, and turning until fully coated. Gently tap the toothpick or form until excess chocolate has dripped off. Place the balls on the baking sheet, spacing them at least 1 inch apart.
- Chill in the refrigerator for 5-10 minutes or until the chocolate has set. Enjoy!
Notes
- Refrigerating — Keep in an airtight container in the refrigerator for up to 2 weeks.
- Freezing — Once the chocolate is set, freeze the balls in a freezer-safe bag or container for up to 3 months. Thaw them in the fridge before serving.
- Use traditional creamy peanut butter — Natural peanut butter doesn't have the same consistency and can cause oily or crumbly centers. Stick with a classic brand like Jif or Skippy for the best results.
- Don’t skip the chill before dipping — Chilling helps the peanut butter balls firm up so they keep their shape and dip cleanly into the chocolate.
- Melt the chocolate gently — Overheating can cause it to seize up, turning thick and grainy. Warm it slowly in short bursts, stirring often, until smooth.
- Rewarm as needed — If the chocolate starts to thicken as you dip, return it to the microwave for 10–15 seconds until runny again.
- Make dipping easy — Hold each ball on a toothpick in one hand and spoon chocolate over it with the other for a smooth, even coat (and fewer messy fingers!).
- Don’t stress about perfection — A few drips or swirls only make them more charming — they show these treats were made with love.
Hi my name is Cindy from Colorado, I’m have celiac disease and soy free I’m also allergic to dairy, I’ve been making bonbons for over 20 plus years, this past July I was having a bad allergic reaction to dairy got tested and I’m doing shots now weekly, I read your recipe on Bon bons can I add coconut oil to my peanut butter and chocolate, powdered sugar mix not sure if this will work? I never have before added coconut oil to my melted chocolate I’ve been baking and cooking longer then you were born sorry to say that. Please don’t get hurt feelings over this. The ingredients now a days are expensive so I don’t want to mess up and throw it away as I have in the past thx Cindy from Colorado
I make these every year for my Christmas cookie box and they never disappoint so I thought it was time to write a review! If you're on the fence about making these, just do it! They're so good.
Thanks so much for sharing and reviewing, Megan! I am so glad to hear that you like them!
Best,
Chelsea