My boyfriend is a fiend for peanut butter cups. It has gotten to the point that, before I venture off to the store, he gives me the, “pick me up some peanut butter cups, please” look and I know what he wants. He doesn’t even have to say it. I guess the first step to conquering addiction is to admit that you have a problem. I’d rather make peanut butter balls instead.

What better way to say “I love you,” than enabling my partner’s undeniable addiction with a homemade version of his beloved PB cups. In a lot of ways, these are better than the original. They can be customized to your taste. Are you a fan of crunchy things? Use crunchy peanut butter and coat these suckers with chopped pretzels. Do you like dark chocolate? Knock yourself out! You’ll find a very basic version of this recipe here, but feel free to get frisky and make them your own. If you’re looking to make a PB cup knockoff, however, keep it simple and stick to the recipe. I would also suggest using the milk chocolate chips for a more authentic flavor. Also, to ensure the best PB ball experience, here are a few pointers when making your first batch:

Don’t Skip the Chilling

Because you need the peanut butter dough to be firm, do not skimp on the chilling time after forming your balls. This will ensure that they don’t fall apart when you dip them into their delicious molten chocolate bath.

Be Gentle When Melting the Chocolate

In the recipe, I suggested using a double boiler, but the chocolate and shortening mixture could just as well be melted in the microwave in 30 second bursts (stirring in between, of course). No matter how you do it, use some TLC. Melting chocolate is a delicate science, but for the purposes of PB balls, we’ll just keep it simple. Melt the chocolate over a low, delicate heat or it will separate into a greasy mess!

So there you have it, everything you need to make a loved one an even more dedicated chocolate and peanut butter addict. Make a bunch of these because they will disappear fast! Just be sure that when you do you heed the advice given above, and soon you’ll be on your way to chocolate-peanut butter heaven.

 

Irresistible Peanut Butter Balls
Yields 12
Delicious peanut butter balls with chocolate.
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Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Ingredients
  1. 4 tablespoons unsalted butter, softened
  2. 1 1/2 cups creamy peanut butter
  3. 4 cups powdered sugar
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon salt
  6. 2 cups semisweet or milk chocolate chips
  7. 1 tablespoon shortening
Make the PB Dough
  1. In a large bowl, beat together the butter and peanut butter with an electric mixer.
  2. With the mixer on a low setting, slowly pour the powdered sugar into the peanut butter mixture.
  3. Add the vanilla and salt, then mix for 3 minutes longer until the ingredients are fully mixed.
  4. Cover the peanut butter dough and place in the refrigerator to rest for 15 minutes. This will give the powdered sugar some time to absorb moisture, which will make the dough firm up.
Chill the Balls
  1. Form the peanut butter dough into 1-inch balls and place on a parchment or wax paper-lined cookie sheet.
  2. Place the balls in the refrigerator and chill for 20 minutes, until firm.
Dip, Chill, and Enjoy!
  1. Place the chocolate chips and shortening in a double boiler that is sitting over water that is barely simmering.
  2. Stir just until the chocolate is melted, then remove from the heat.
  3. Place one of the peanut butter balls on a fork (preferably one with long tines), and lower into the melted chocolate. Carefully turn until completely coated, then place the fork under the ball and lift it from the chocolate.
  4. Tap the fork on the edge of the bowl to remove excess chocolate, then transfer to the prepared cookie sheet.
  5. Repeat the process with the remaining balls.
  6. Chill the coated PB balls in the refrigerator until the chocolate hardens, about 15 minutes, then dig in!
Notes
  1. No need to store these, they won’t last long! But if they do, for some odd reason, keep them in the fridge or freezer in a well-sealed plastic container for up to a week.
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Danielle

Since I was a little girl, I've been all about food. As a 7 year old, my first half-baked attempt at chocolate cake was comprised of scrambled eggs and chocolate milk powder microwaved, then topped off with Red Hots. I've come a long way since then. I've been lucky enough to get to work in restaurants for 10 years and graduate from one of the best culinary schools in the country. At the moment I'm enjoying working with a killer food photographer while doing freelance food styling and writing. I'm always excited thinking about what my next culinary adventure will bring. Who knows, maybe I'll revisit that chocolate cake with Red Hots.
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Simple Chocolate Peanut Butter Balls
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3 Responses

  1. Greg

    I am a peanut butter cup addict too. I have had home-made PB balls before, but think they are too sweet. Guessing they are similar to this recipe. Can some of the sugar be replaced with flour to tame the sweetness?

    Reply
    • Danielle

      Hi Greg, that’s a really great question. I, too, struggle with sweets being too sweet at times. For this particular recipe, I would recommend swapping out 1 tablespoon of the powdered sugar with cornstarch. Since cornstarch is already mixed into powdered sugar to keep it from caking, it is a great stand in. Also, try dipping the pb balls in a nice dark chocolate instead of semisweet or milk. Go with a chocolate with 70% or more cocoa for best results. Let me know how they turn out! Good luck. 🙂 –Danielle

      Reply

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