Peanut Butter Balls – Easy Dessert Snack Recipes for Sweet Cravings
I’ll admit it—there’s something oddly satisfying about mixing peanut butter, powdered sugar, and chocolate together with your own two hands. Peanut Butter Balls are the kind of snack that makes you feel like a kid sneaking dessert before dinner. They’re creamy, a little salty, perfectly sweet, and coated in chocolate. Basically, they’re what Reese’s would dream of being if it had a homemade soul.
These are the treats I whip up when I want to impress guests without turning on the oven—or when I need a freezer stash of snacks to bribe myself into doing laundry. No bake, no stress, and no shame in licking the bowl clean (which I always do). They're a fast fix for sweet cravings and come together in under 30 minutes. Honestly, the only hard part is not eating them all at once.
Whether you’re hosting, gifting, or just giving your 3 p.m. self a pat on the back, these peanut butter balls deliver. They’re ridiculously simple, naturally gluten-free, and practically beg to be customized. Add a sprinkle of sea salt, dip them halfway, or mix in some crunchy pretzels. It’s your kitchen—have fun with it.
Servings: 24 balls
Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoother dipping)
Instructions
- In a large mixing bowl, stir together the peanut butter, softened butter, vanilla, and salt.
- Add the powdered sugar a bit at a time, mixing until a thick dough forms. It's okay if it gets a little crumbly—just keep pressing it together with your hands.
- Roll the dough into small 1-inch balls and place them on a parchment-lined baking sheet.
- Pop them in the freezer for 20 minutes so they firm up.
- While they chill, melt the chocolate chips (and coconut oil if using) in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each peanut butter ball into the melted chocolate using a fork or toothpick. Let excess chocolate drip off before returning to the baking sheet.
- Refrigerate until the chocolate hardens—about 10 minutes—and you're done!