There’s something truly irresistible about a bite-sized treat that manages to deliver both comfort and nostalgia in one smooth, chocolate-coated mouthful. Peanut Butter Balls — sometimes known as Buckeyes when partially dipped — are a timeless, no-bake dessert that brings together the creamy richness of peanut butter, the sweetness of powdered sugar, and the silky decadence of chocolate. They’re the kind of treat that disappears faster than you can make them, and for good reason.
When I was a kid, these little peanut butter gems were a staple during the holidays. My mom would line them up on wax paper by the dozens, each one perfectly round and glistening with melted chocolate. The smell alone was enough to make the whole kitchen feel like a candy shop. Now, as an adult, I find myself revisiting that same tradition — not just because they’re simple to make, but because they taste like home.
The best part about this Peanut Butter Balls recipe is that it doesn’t require baking, special tools, or advanced skills. It’s one of those “anyone can do it” recipes that delivers big flavor with minimal effort. Whether you’re preparing them for Christmas cookie trays, gifting them to friends, or just sneaking a few from the fridge after dinner, they always hit the spot.
Today, I’m going to walk you through my favorite version — creamy, sweet, perfectly balanced, and coated in just the right amount of chocolate for that perfect crack when you take a bite.
Why You’ll Love It
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No-Bake & Easy: This recipe is 100% no-bake — no oven, no stress. Perfect for beginner bakers or anyone short on time.
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Classic Flavor Combo: Peanut butter and chocolate are one of life’s greatest duos. Smooth, nutty, and sweet all at once.
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Crowd Favorite: Whether it’s a holiday platter, bake sale, or party dessert, everyone loves these — and they disappear fast.
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Freezer-Friendly: You can make them ahead of time and freeze them, which makes them perfect for holiday prep.
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Customizable: You can easily tweak the texture, sweetness, or coating to suit your taste (I’ll share some ideas below!).
Ingredient Notes & Details
Peanut Butter:
Use creamy peanut butter for the smoothest texture. Classic brands like Jif or Skippy work perfectly because they hold shape and mix well with powdered sugar. Avoid natural peanut butter that separates, as the oils can make the mixture too loose.
Powdered Sugar:
Also known as confectioners’ sugar, this is what gives the peanut butter mixture its sweetness and structure. Sift it first for a smooth consistency.
Butter:
Use unsalted butter that’s softened to room temperature. It adds richness and helps the mixture hold together without becoming dry.
Vanilla Extract:
A splash of vanilla adds warmth and enhances the flavor of the peanut butter. It’s optional, but highly recommended for that bakery-quality taste.
Salt:
Just a pinch makes a world of difference — balancing the sweetness and highlighting the nuttiness of the peanut butter.
Chocolate Chips:
Semi-sweet chocolate chips are the classic choice, but dark or milk chocolate work just as well depending on your preference. Use high-quality chocolate for best flavor and texture.
Coconut Oil or Shortening (optional):
Adding a teaspoon or two to your melted chocolate makes it smoother and easier to coat the peanut butter balls evenly.
Step-by-Step Instructions
Step 1: Prepare the Peanut Butter Mixture
In a large mixing bowl, combine the peanut butter, softened butter, and vanilla extract. Beat with a hand mixer until creamy and smooth. Slowly add the powdered sugar, about ½ cup at a time, mixing after each addition. The dough should be thick and rollable — not sticky. If it feels too soft, add more powdered sugar, one tablespoon at a time.
Step 2: Shape the Balls
Line a baking sheet with parchment or wax paper. Scoop out small portions of the mixture (about 1 inch in diameter) and roll them into smooth balls between your palms. Place each one on the lined baking sheet. Once all the mixture is shaped, refrigerate for at least 30 minutes, or until firm.
Step 3: Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips with coconut oil or shortening in 30-second intervals, stirring between each until smooth. You can also melt the chocolate using a double boiler if you prefer more control.
Step 4: Dip the Peanut Butter Balls
Using a fork or toothpick, dip each chilled peanut butter ball into the melted chocolate, coating it evenly. Let any excess chocolate drip off before placing it back on the parchment-lined tray. For the “Buckeye” style, only dip them about three-quarters of the way to leave a small peanut butter circle exposed on top.
Step 5: Chill Until Set
Once all the balls are coated, refrigerate them again for 20–30 minutes, or until the chocolate is completely set and firm.
Step 6: Serve and Enjoy!
Once set, you can transfer them to an airtight container for storage or arrange them beautifully on a platter. They’re best enjoyed chilled or at room temperature with a cold glass of milk.
FAQ
1. Can I use natural peanut butter for this recipe?
You can, but it’s tricky. Natural peanut butter tends to separate and can make the mixture too oily or soft. If you prefer to use it, make sure to stir it very well and add extra powdered sugar for firmness.
2. How long do Peanut Butter Balls last?
Stored in an airtight container in the refrigerator, they’ll last up to 2 weeks. In the freezer, they can last up to 3 months.
3. Can I make them without chocolate?
Absolutely! They’re delicious even without the coating. You can roll them in crushed peanuts, cocoa powder, or drizzle with melted white chocolate instead.
4. Why are my peanut butter balls too sticky or soft?
If your mixture is sticky, it likely needs more powdered sugar. Chilling the dough before rolling can also help make shaping easier.
5. Can I use white or dark chocolate instead of milk or semi-sweet?
Yes! White chocolate gives a creamy sweetness that pairs beautifully with peanut butter, while dark chocolate adds a sophisticated, slightly bitter contrast.
6. How do I make the chocolate coating shiny?
Adding a teaspoon of coconut oil or shortening to your melted chocolate helps create that glossy, smooth finish.
Storage Tips
Once the chocolate has fully set, store the peanut butter balls in an airtight container:
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Refrigerator: Up to 2 weeks. Keep them chilled for the best texture.
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Freezer: Up to 3 months. Freeze in layers with parchment paper between them to prevent sticking.
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Room Temperature: Safe for short periods (a few hours) if the room isn’t too warm.
When serving from the freezer, let them thaw in the fridge for a few hours or at room temperature for 15–20 minutes before eating.
Variations
Crunchy Peanut Butter Balls:
Swap creamy peanut butter for crunchy to add texture and a little surprise crunch in every bite.
Oreo Peanut Butter Balls:
Add ½ cup of finely crushed Oreo cookies to the peanut butter mixture before rolling. The slight chocolate flavor pairs beautifully with the coating.
Pretzel Peanut Butter Balls:
Mix in crushed pretzels for a sweet-and-salty twist. It’s an amazing flavor contrast that’s both crunchy and creamy.
White Chocolate Drizzle:
After dipping in dark or semi-sweet chocolate, drizzle melted white chocolate across the tops for a festive look — perfect for holidays.
Holiday Peanut Butter Balls:
Add colorful sprinkles on top of the chocolate coating before it sets. Red and green for Christmas, pink for Valentine’s Day, or orange for Halloween — they adapt beautifully to any celebration.
Protein Peanut Butter Balls:
Replace part of the powdered sugar with vanilla or chocolate protein powder for a healthier, protein-packed version that still satisfies sweet cravings.
Peanut Butter Balls are that perfect blend of old-fashioned simplicity and timeless indulgence. Whether you make them for a holiday cookie exchange, an after-dinner treat, or just a midweek snack, they never disappoint. The best part? Every bite brings back that warm, comforting flavor we all grew up with — the taste of peanut butter, chocolate, and pure joy.
Peanut Butter Balls
Ingredients
- 1 cup creamy peanut butter not natural or oily style
- 4 tablespoons unsalted butter softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar sifted
- 2 cups semi-sweet chocolate chips or milk chocolate if preferred
- 1 tablespoon vegetable shortening or coconut oil for smooth dipping
Instructions
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Prepare the base
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In a large mixing bowl, beat together the peanut butter, softened butter, vanilla extract, and salt until smooth and creamy.
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Add the powdered sugar
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Gradually stir in the powdered sugar, about 1/2 cup at a time, until the mixture forms a thick dough. The texture should be firm enough to roll without sticking to your hands.
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Shape the balls
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Roll the dough into 1-inch balls (about the size of a walnut) and place them on a parchment-lined baking sheet.
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Chill the mixture
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Refrigerate the peanut butter balls for at least 30–45 minutes, or until firm. This step helps them hold shape when dipping into chocolate.
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Melt the chocolate
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In a microwave-safe bowl, combine the chocolate chips and shortening. Heat in 20–30 second intervals, stirring each time, until smooth and fully melted.
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Dip and coat
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Using a fork or toothpick, dip each chilled peanut butter ball into the melted chocolate. Tap off any excess chocolate and return to the lined tray.
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Set and store
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Refrigerate again for about 15 minutes until the chocolate coating hardens completely.
