Tulo

Chocolate-Covered Peanut Butter Balls Recipe

A dozen chocolate-covered peanut butter balls stacked on a parchment-lined tray, several with a small circle of peanut butter still showing through the chocolate shell at the top.
Photo by servet photograph on Unsplash

Freezing the peanut butter dough before dipping keeps the balls firm enough to hold their shape in warm melted chocolate, and adding a spoonful of coconut oil to the chocolate thins it just enough for a smooth, even coat that sets with a glossy snap.

Prep
25 min
Cook
10 min
Total
1 hr 20 min
Servings
24

Ingredients

Servings24
  • 2 cups creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 2 cups semisweet chocolate chips
  • 1 tbsp coconut oil

Nutrition per serving

Calories
292
Protein
6g
Carbs
29g
Fat
19g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Line a baking sheet with parchment paper.
  2. 2In a large bowl, beat the softened butter and peanut butter together until completely smooth with no streaks.
  3. 3Add the powdered sugar, vanilla, and salt, and mix until a thick, slightly crumbly dough forms that holds together when pressed.
  4. 4Roll the dough into 1-inch balls and set them on the prepared sheet. Freeze for 20-30 minutes, until firm to the touch.
  5. 5Melt the chocolate chips and coconut oil together in the microwave in 30-second bursts, stirring between each, until fully smooth.
  6. 6Using a toothpick, dip each ball into the melted chocolate, leaving a small circle of peanut butter exposed at the top if making classic buckeyes, or coat fully if you prefer an all-chocolate shell.
  7. 7Set each dipped ball back on the parchment and smooth over the toothpick mark with a fingertip.
  8. 8Refrigerate for 15-20 minutes, until the chocolate coating is fully set and no longer glossy-wet to the touch.

Tips & variations

  • Natural peanut butter that separates in the jar can make the dough greasy and hard to roll; stir it thoroughly first, or stick with a no-stir shelf-stable brand.
  • Swap in crunchy peanut butter for a bit of texture in the center.
  • If the dough feels too dry to hold together, work in a teaspoon of milk at a time until it comes together without cracking.
  • Use white chocolate or a mix of dark and milk chocolate for the coating, or drizzle a contrasting chocolate over the top after the shell sets.
  • A flaky sea salt sprinkle right after dipping, before the chocolate sets, cuts the sweetness nicely.

Storage & reheating

Store in an airtight container in the refrigerator for up to 2 weeks; the chocolate shell stays crisp and the peanut butter center stays firm when kept cold. Freeze in a single layer, then transfer to a freezer bag, for up to 3 months, and let thaw for about 10 minutes at room temperature before eating.

Tips from the Tulo kitchen

  • A candy-dipping fork or a regular fork works better than a toothpick for lifting the balls out of the chocolate cleanly, since it lets excess chocolate drip off before setting the ball down.
  • If the melted chocolate starts to thicken while dipping the last few balls, microwave it for another 10-15 seconds to loosen it back up.

FAQ

Why did my melted chocolate turn grainy and clumpy?

That's chocolate seizing, usually caused by a stray drop of water getting into the bowl. Keep the bowl and all utensils completely dry, and if it does seize, stir in a teaspoon of coconut oil or shortening to try to smooth it back out.

Can I use crunchy peanut butter instead of creamy?

Yes. It makes a slightly coarser dough that's still easy to roll and adds texture to the center; the swap works one-to-one.

Why is my peanut butter dough too crumbly to roll into balls?

This usually means the peanut butter-to-sugar ratio skewed dry, often from measuring powdered sugar by scooping straight from the bag, which packs in more than a spooned-and-leveled cup. Work in milk a teaspoon at a time until the dough holds together when pressed.

Can these be made ahead for a party or holiday tray?

Yes, they hold up well for at least a week in the refrigerator, which makes them a good make-ahead option; just keep them chilled until close to serving since the coating softens at room temperature.