Name: Chocolate Peanut Butter Balls
Prep time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups creamy peanut butter; ½ cup unsalted butter, softened; 1 teaspoon vanilla extract; 3 ½ cups powdered sugar; 2 cups semisweet chocolate chips; 2 tablespoons shortening (or coconut oil)

These Chocolate Peanut Butter Balls are a rich, creamy, and indulgent treat that blends smooth peanut butter with a perfect chocolate shell and just a hint of crunch. I like making these because they’re so simple and satisfying—no oven required, just a few pantry staples, and I get a treat that’s ideal for holidays, gift boxes, or a quick snack when I need a chocolate fix.

Why You’ll Love This Recipe

I find this recipe irresistible because it checks all the boxes: minimal ingredients, quick prep, and no baking. The creamy peanut butter filling pairs beautifully with the rich chocolate coating, creating that classic sweet-and-salty flavor combo. These are freezer-friendly too, so I can always have a batch on hand. Whether it’s for a festive holiday tray or just a sweet snack, this is one of those recipes I come back to again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups creamy peanut butter

½ cup unsalted butter, softened

1 teaspoon vanilla extract

3 ½ cups powdered sugar

2 cups semisweet chocolate chips

2 tablespoons shortening (or coconut oil for a natural alternative)

Directions

In a large mixing bowl, I beat together the peanut butter, softened butter, and vanilla extract until smooth and creamy.

I gradually add the powdered sugar, mixing until a thick dough forms. It helps to use my hands toward the end to fully combine everything.

I roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.

Then I chill the balls in the refrigerator for at least 30 minutes, or until firm.

While they chill, I melt the chocolate chips and shortening together in a microwave-safe bowl using 30-second intervals, stirring between each until smooth.

Using a fork or toothpick, I dip each chilled ball into the melted chocolate, making sure it’s fully coated.

I return each coated ball to the parchment paper and chill again until the chocolate is set.

Finally, I store them in the refrigerator in an airtight container.

Servings and timing

This recipe makes about 36 balls.

Prep Time: 20 minutes

Chill Time: 30 minutes

Total Time: 50 minutes
Each serving is approximately 190 kcal.

Variations

Crunchy peanut butter: I sometimes swap creamy for crunchy peanut butter if I want a bit more texture in the filling.

Dark chocolate: For a deeper chocolate flavor, I use dark chocolate chips instead of semisweet.

Add-ins: I’ve added crushed pretzels or rice cereal to the peanut butter mixture for extra crunch.

Decorative drizzle: I sometimes melt white chocolate and drizzle it on top for a fun, festive look.

Nut-free version: Using sunflower seed butter makes these allergy-friendly but still delicious.

Storage/Reheating

I store these in an airtight container in the refrigerator, where they stay fresh for up to 2 weeks. For longer storage, I freeze them in a single layer before transferring to a freezer bag. They keep well frozen for up to 3 months. I let them thaw at room temperature for 10–15 minutes before serving—no reheating necessary.

Related Recipes:

Chocolate Peanut Butter Candies

FAQs

How do I keep the chocolate coating smooth?

I make sure to stir the chocolate and shortening (or coconut oil) until it’s completely melted and smooth. Short bursts in the microwave with stirring in between prevents burning and keeps the texture just right for dipping.

Can I freeze chocolate peanut butter balls?

Yes, I freeze them all the time. After the chocolate has set, I lay them in a single layer on a tray to freeze, then transfer to a freezer bag or container. They’ll last up to 3 months.

Why are my peanut butter balls falling apart?

If the dough is too dry, I find adding a little extra peanut butter helps. If it’s too soft, I chill it longer or mix in more powdered sugar gradually until it holds its shape.

Can I use natural peanut butter?

Yes, but I make sure it’s well-stirred and not too oily. Natural peanut butter can make the dough looser, so I usually need to add a bit more powdered sugar for structure.

What can I use instead of shortening?

I often use coconut oil as a natural alternative. It helps thin the chocolate just like shortening and adds a subtle flavor that works great with the peanut butter.

Conclusion

These chocolate peanut butter balls are one of the easiest and most satisfying treats I make. With just a handful of ingredients, no baking, and a whole lot of chocolatey goodness, they’re perfect for everything from parties to last-minute cravings. I always keep a batch in the fridge or freezer—because once I start eating them, it’s hard to stop.

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