These Peanut Butter Balls are a bite-sized delight, blending creamy peanut butter with rich, indulgent chocolate for a treat that’s impossible to resist. With just an hour of prep and a quick 30-minute chill, they’re surprisingly easy to whip up yet feel like a decadent dessert. Each ball offers a perfect balance of smooth, nutty filling and a crisp chocolate shell, making them a crowd-pleaser for any occasion.
Packed with protein and a touch of sweetness, these little gems are as satisfying as they are delicious. The velvety texture melts in your mouth, while the subtle crunch of the coating adds a delightful contrast. Whether you’re sharing them at a party or sneaking one as a snack, these peanut butter balls are sure to bring smiles with every bite.
Ingredients for Peanut Butter Balls
- 4 oz (113 g) cream cheese (full-fat, brick-style, softened)
- 2 Tablespoons (28 g) butter (softened; salted or unsalted works)
- ¾ cup (185 g) creamy peanut butter (see note for substitutions)
- 2 cups (250 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 12 oz (340 g) quality dark or semisweet chocolate (couverture chocolate, finely chopped baking bars, or dark chocolate melting wafers)
Step-by-Step Instructions
- Combine the base ingredients: In a mixing bowl, combine the cream cheese, butter, and peanut butter. Use an electric mixer to blend until smooth, creamy, and fully combined.
- Add powdered sugar and vanilla: Gradually stir in the powdered sugar until completely incorporated. Mix in the vanilla extract. The mixture should be very thick.
- Shape the balls: Scoop the dough into Tablespoon-sized portions. Roll each portion between your palms to form smooth balls. If the dough is sticky, add a bit more powdered sugar or chill it in the refrigerator for 10-15 minutes before rolling.
- Chill the balls: Place the rolled balls on a wax paper-lined baking sheet. Transfer the sheet to the refrigerator and chill for 20 minutes.
- Melt the chocolate: Place the chocolate in a microwave-safe bowl. Microwave for 25 seconds, then stir thoroughly. Continue heating in 15-second intervals, stirring each time, until the chocolate is about 50% melted. Check the temperature to ensure it stays between 87°F (30°C) and 91°F (33°C) for proper tempering.
- Coat the balls: Remove the peanut butter balls from the refrigerator. Dip the bottom of each ball into the tempered chocolate, then place it on a candy fork or regular fork. Use a spoon to drizzle chocolate over the entire ball until fully coated. Carefully slide the coated ball onto the wax paper-lined baking sheet.
- Set and store: Allow the chocolate to resolidify at room temperature. Once set, store the peanut butter balls in an airtight container in the refrigerator.
Storage and Reheating Tips
Store your Peanut Butter Balls in an airtight container in the refrigerator for up to 1 week. For longer storage, you can freeze them for up to 2 months—just place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. To enjoy, let them thaw in the fridge for a few hours or at room temperature for 15-20 minutes.
Recipe Variations to Try
Switch things up by using crunchy peanut butter for added texture or adding a pinch of sea salt on top of the chocolate coating for a sweet-and-salty twist. You can also experiment with different chocolates, like milk or white chocolate, for a unique flavor profile. For a festive touch, sprinkle crushed nuts, sprinkles, or shredded coconut on the chocolate before it sets.
Time-Saving Hacks
To speed up the process, use a small cookie scoop to portion the peanut butter mixture evenly. If you’re short on time, skip tempering the chocolate and use chocolate melting wafers instead—they’re easier to work with and set quickly. You can also chill the peanut butter balls in the freezer for 10 minutes instead of the fridge to save time.
Equipment Guidance
For smooth, even chocolate coating, a candy fork or dipping tool is helpful, but a regular fork works just fine. A microwave-safe bowl with a spout makes melting chocolate easier, and a silicone spatula ensures you scrape every bit of chocolate from the bowl. If you don’t have wax paper, parchment paper is a great alternative for lining your baking sheet.
Common Questions Answered
Can I use natural peanut butter?
Yes, but it may make the mixture oilier—stir it well before using and consider adding a bit more powdered sugar.
Why temper the chocolate?
Tempering ensures a shiny, smooth finish and prevents it from melting too quickly at room temperature. If you’re not concerned about appearance, you can skip this step.
Peanut Butter Balls
Ingredients
- 4 oz cream cheese full-fat, brick-style, softened
- 2 Tablespoons butter softened (salted or unsalted butter will work here)
- ¾ cup creamy peanut butter see note
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 oz quality dark or semisweet chocolate I like to use couverture chocolate or finely chopped quality baking bars (alternatively you may use dark chocolate melting wafers)
Instructions
- Combine cream cheese, butter, and peanut butter and stir together (I like to use an electric mixer) until smooth, creamy, and completely combined.
- Gradually stir in powdered sugar until completely combined, then stir in vanilla extract. Mixture should be very thick.
- Scoop dough into Tablespoon-sized scoops and roll between your palms until you have a smooth ball (if the dough is sticky or difficult to work with, you may either add a bit more powdered sugar or transfer the dough to the refrigerator to chill for 10-15 minutes before rolling).
- Transfer to wax paper lined baking sheet and repeat until you have scooped all of your dough. Transfer the baking sheet to the refrigerator to chill for 20 minutes.
- Place couverture chocolate or chopped chocolate in a microwave-safe bowl and heat for 25 seconds. Remove from microwave and stir thoroughly (even though it will look like not much has happened).
- Return chocolate to the microwave and heat in 15-second intervals, stirring thoroughly and scraping down the sides of the bowl each time until chocolate begins to melt. Once chocolate appears to be about 50% melted, start checking the temperature.
- In order to properly temper chocolate (semisweet or dark chocolate in this instance), you must maintain a temperature above 87F (30C) but below 91F (33C). If you notice your chocolate has exceeded 87F but the chocolate still isn’t completely melted, just keep stirring it until the temperature has dropped or the remaining chocolate has melted).
- Once your chocolate is in temper, remove your peanut butter balls from the refrigerator.
- Dip the bottom of the peanut butter ball into the chocolate and then place on a candy fork (or just a regular fork, if you don’t have one!). Use a spoon to drizzle chocolate over the entire peanut butter ball until it is entirely cloaked in chocolate, then carefully slide off of the fork onto a wax paper lined baking sheet. Allow chocolate to resolidify before enjoying, and store in an airtight container in the refrigerator.