Peanut Butter Balls

Course: Candy, Dessert
Cuisine: American, Sweet
Prep Time: 1 hour
Setting & Chilling Time: 5 hours
Total Time: 6 hours
Servings: 22 servings
Calories: 350kcal
Author: Nancy Mock
Creamy and sweet peanut butter balls in a smooth, chocolate shell! They are a delicious candy popular at the holidays but wonderful any time of the year.
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  • 1 pound confectioner's sugar (about 4 cups)
  • 2 cups creamy peanut butter
  • 1/2 cup butter, unsalted
  • 1 teaspoon vanilla extract
  • 12 ounces semi-sweet chocolate chips (a tad more than 2 cups)
  • 1 tablespoon vegetable shortening


  • Have ready a large baking sheet lined with wax or parchment paper.
  • Cream together the confectioners sugar, peanut butter, butter and vanilla.
  • Use your hands to roll 1-1/2 - inch balls from this mixture, placing them onto the prepared baking sheet. (You can also use a tablespoon-sized cookie scoop, and then roll the ball quickly in your hands to smooth it.) Refrigerate the balls for 3-4 hours until they are very firm.
  • In the top of a double-boiler, heat and stir the chocolate and the vegetable shortening until they're melted and smooth. 
  • Have another sheet of wax or parchment paper ready on a baking sheet where you will place the chocolate-coated balls. 
  • Spear a chilled peanut butter ball with a toothpick, or place it on the tines of a fork, and lower it into the melted chocolate. Coat it thoroughly using a spoon to get the entire surface covered. Place the ball on the wax paper. Repeat these steps with all of the peanut butter balls. Allow them to cool for 1-2 hours until the chocolate is set. 
  • Store the balls in an airtight container at room temperature. They will last for up to 1 week - if by some remarkable chance they do not all get eaten in the first 24 hours!


  • Some people have asked if natural peanut butter can be used in this recipe. Regular peanut butter has a consistent, stable emulsion. Natural peanut butter however has a less stable emulsion and the oil is usually separated. Using natural peanut butter in this recipe will yield a sticky result that may not hold the shape or hold up to dipping. Therefore, I recommend using regular peanut butter for this recipe.


Calories: 350kcal | Carbohydrates: 33g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 12mg | Sodium: 146mg | Potassium: 239mg | Fiber: 2g | Sugar: 28g | Vitamin A: 135IU | Calcium: 21mg | Iron: 1.4mg
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