Peanut Butter Balls
These Peanut Butter Balls are a dreamy combo of creamy, crunchy, and chocolatey! Each bite is like a peanut butter cup in ball form, with a crisp surprise inside. Easy to make, freezer-friendly, and perfect for holiday cookie trays, gifting, or snacking.
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
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.
- 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.
Nutrition
Serving: 1Peanut Butter BallCalories: 203kcalCarbohydrates: 20gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 8mgSodium: 98mgFiber: 2gSugar: 14g
Tried this recipe?Let us know how it was!
