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by Elise D. From Joy of Baking
Course Dessert, Snacks
Servings 20 pieces


Main Ingredients

  • 2 cups creamy peanut butter
  • 1/4 cup butter
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2-2 1/2 cups powdered sugar

Chocolate Coating

  • 9 ounces semi sweet chocolate
  • 2 tbl shorting


  • Line a baking sheet with parchment or wax paper.
  • Place the peanut butter and butter in a bowl and mix until smooth. Add the vanilla extract and powdered sugar and mix until smooth with a consistency of a stiff dough (add more sugar if necessary).
  • Roll the dough into 1 inch (2.5 cm) round balls (15 grams). Place on the cookie sheet, cover, and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (about one hour). (I find freezing makes it easier to dip them in the melted chocolate).
  • Melt the chocolate and shortening in a heatproof bowl, placed over a saucepan of simmering water. Insert a toothpick into the top of each peanut butter ball and dip the balls, one at a time, leaving the top quarter of each ball undipped. Remove the peanut butter balls from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet.
  • When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Then gently remove the toothpicks, smoothing the holes.
  • Store in an airtight container for about 10 days. They can also be frozen.
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