These easy peanut butter balls are rich, buttery, and wonderfully delicious. Enjoy them plain or dip them in melted chocolate and optional butterscotch. Made with just five simple ingredients, they’re a classic no‑bake treat perfect for holiday cookie exchanges.
Old‑fashioned peanut butter balls are a holiday staple. The combination of creamy peanut butter and a chocolate coating is timeless — many prefer them even to peanut butter cups. This no‑bake recipe uses minimal ingredients and comes together quickly, making it ideal for filling cookie boxes or bringing to parties.
Try different coatings—milk, semi‑sweet, or dark chocolate work well. You can also add butterscotch for a boost of caramel‑like flavor. Store them chilled or freeze for longer storage.
Why We Love This Recipe
- Only five basic ingredients are needed.
- Completely no‑bake, so no candy thermometer or special equipment required.
- Thick chocolate or butterscotch shells with soft peanut butter centers.
- Highly customizable: plain, chocolate‑dipped, or chocolate + butterscotch.
- Keep in the fridge for up to two weeks or freeze for up to three months.
Ingredients
Notes on key ingredients:
- Peanut butter: Use regular creamy or crunchy peanut butter (brands like Jif or Skippy). I do not recommend natural, runny peanut butter for this recipe.
- Butter: Salted or unsalted butter is fine since it will be melted.
- Chocolate: Bars of baking chocolate or candy melts give the smoothest coating, but chocolate chips will also work.
- Butterscotch chips: Optional. They add a nice caramel note; if you prefer, replace them with more chocolate.
See the recipe card below for exact measurements.
Substitutions & Variations
- Swap semi‑sweet for dark chocolate for a less sweet option.
- Milk chocolate works, but consider omitting butterscotch to avoid excessive sweetness.
- Decorate with red and green sprinkles for a festive touch—add them while the coating is still wet so they stick.
How to Make Peanut Butter Balls
Quick Video Recap
Instructions
Step 1: Melt the butter and peanut butter together in a saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly. (You can also melt them together in the microwave.)
Step 2: Pour the melted mixture into a large bowl and mix in the powdered sugar. Beat by hand or with an electric mixer until well combined and smooth.
Step 3: Shape the mixture into 1‑inch balls (about 0.5 ounce or 15 g each) and place them on a baking sheet lined with parchment paper. Chill in the refrigerator until firm, about 30 minutes.
Step 4: Melt the chocolate (and butterscotch, if using). Microwave in 30‑second increments at 50% power, stirring between intervals until smooth. Alternatively, melt using a double boiler.
Step 5: Dip each chilled peanut butter ball into the melted chocolate, using two forks to lift and tap off excess chocolate so it drips back into the bowl. Return coated balls to the baking sheet and chill until the coating is set, at least 30 minutes.
Step 6: Once the chocolate has fully set, serve and enjoy.
Expert Tips
Measure powdered sugar carefully and sift if it’s lumpy to get a smooth texture. Chilling the formed balls before dipping helps them keep their shape and makes dipping easier. Two forks work well to lower and lift the balls while letting excess chocolate fall away. If decorating with sprinkles, add them immediately after dipping while the chocolate is still wet.
Recipe FAQs
Use creamy or crunchy regular peanut butter like Jif or Skippy. Regular peanut butter yields a creamier, more cohesive mixture than natural, oil‑separated peanut butter.
Yes. Baking chocolate or candy melts melt more smoothly, but chocolate chips work fine—many family recipes use chips with great results.
Stored in an airtight container, they keep in the refrigerator for up to two weeks.
Yes. Freeze in a freezer‑safe bag or container for up to three months. Thaw in the fridge before serving.
If you tried this recipe, please leave a star rating and a comment below — I love hearing how yours turned out.
Peanut Butter Balls
Natalie
Ingredients
- 2 cups (516 g) peanut butter (such as Jif or Skippy)
- 1/2 cup (113.5 g) butter, salted or unsalted
- 4 1/2 cups (540 g) powdered sugar, sifted
- 11 oz (340 g) butterscotch chips (optional)
- 12 oz (340 g) chocolate chips (semi‑sweet or dark) or use bars/candy melts
Instructions
- Melt the peanut butter and butter in a saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly. (Microwave is an option.)
- Pour the mixture into a large bowl and add powdered sugar. Beat on medium speed until combined.
- Form into 1‑inch balls (about 15 g or 0.5 oz each) and place on a parchment‑lined baking sheet. Chill until firm, about 30 minutes.
- Melt chocolate and butterscotch (if using) in the microwave at 50% power in 30‑second intervals, stirring between each. Alternatively, melt over a double boiler.
- Dip each ball in the melted coating, tapping off excess with two forks. Return to the baking sheet and chill until set, at least 30 minutes.
Notes
Peanut butter: Regular creamy or crunchy peanut butter works best. Natural peanut butter tends to be too oily for this application.
Chocolate: Semi‑sweet or dark chocolate provides the best balance. If using milk or white chocolate, skip the butterscotch to avoid excess sweetness.
Butterscotch: Optional—replace with extra chocolate if preferred.
Powdered sugar: Sift to remove lumps and measure carefully for consistent texture.
Melting chocolate: Use either a microwave (short bursts, stir frequently) or a double boiler (bowl over simmering water, making sure the bowl does not touch the water).
Sprinkles: Add immediately after dipping while the coating is wet so they stick.
Storage: Store in an airtight container in the refrigerator for up to two weeks or freeze in a freezer‑safe bag for up to three months.
Nutrition
Serving size: 1 ball — Calories: 93 kcal. Nutrition values are estimates and should be used as a guide.