Christmas Peanut Butter Balls
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tsp vanilla extract (optional but recommended)
- Pinch of salt (optional)
- 2 cups chocolate chips (semi-sweet, dark, or milk)
- 1 tbsp coconut oil or shortening (optional, helps smooth dipping)
Instructions
1. Make the peanut butter mixture
- In a mixing bowl, beat together:
- Peanut butter
- Softened butter
- Mix until creamy and smooth.
- Add the vanilla and pinch of salt (if using).
- Gradually add the powdered sugar, mixing until a firm dough forms.
- The dough should be soft but not sticky.
- If too sticky → add 1–2 tbsp extra powdered sugar.
- If too dry → add 1–2 tsp peanut butter.
2. Shape the balls
- Scoop out small portions (about 1 tablespoon each).
- Roll into smooth balls using your hands.
- Place on a parchment-lined baking sheet.
3. Chill
- Refrigerate for 30–45 minutes
OR freeze for 15–20 minutes
This helps them hold their shape when dipping.
4. Melt the chocolate
- Add chocolate chips + coconut oil (optional) to a heat-safe bowl.
- Melt in the microwave in 20–30 second intervals, stirring in between
OR melt over a double boiler. - Stir until smooth and glossy.
5. Dip the peanut butter balls
- Using a fork or toothpick, dip each chilled ball into the melted chocolate.
- Let excess chocolate drip off.
- Place back on parchment paper.
- If making “Buckeyes,” leave the top un-dipped for a peanut-butter peek.
6. Chill to set
- Refrigerate for 20–30 minutes until chocolate is firm.
7. Serve or store
These keep beautifully:
- Refrigerator: up to 2 weeks
- Freezer: up to 3 months
(They thaw perfectly in minutes.)
Optional Add-Ins
- Mix in crushed pretzels for crunch
- Add ½ cup rice cereal for crispy texture
- Roll in sprinkles for Christmas flair
- Use white chocolate or dark chocolate dip
- Drizzle contrasting chocolate on top for decoration