Old Fashioned No Bake Peanut Butter Balls Recipe

This Old Fashioned Peanut Butter Balls recipe is a timeless holiday favorite. These no-bake chocolate-covered candies are irresistibly sweet and simple to make — creamy peanut butter centers coated in rich chocolate make the perfect treat for gifting, parties, or a cozy night in.

How to Make Old Fashioned Peanut Butter Balls

These peanut butter balls are a great no-fuss dessert for the holidays or any time you want a classic, chocolaty bite. The filling is smooth and slightly sweet, while the chocolate shell adds a satisfying snap. The recipe uses just a few pantry ingredients and is easy enough for beginners.

Ingredients You’ll Need

Peanut Butter Balls

• 1 1/2 cups creamy peanut butter (no-stir peanut butter works best for texture)
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 teaspoon vanilla extract
• 3 1/2 cups powdered sugar

Coating

• 2 cups milk chocolate chips (or semi-sweet chocolate chips)
• 2 tablespoons vegetable shortening or coconut oil

Step 1: Line baking sheets with parchment paper or wax paper and set out all of your ingredients. If you use wax paper, lightly spray it with non-stick spray so the peanut butter balls won’t stick.

Step 2: In a large bowl, beat the peanut butter, softened butter, and vanilla extract until the mixture is smooth and creamy.

Step 3: Gradually add the powdered sugar, starting the mixer on low and increasing speed as needed so the sugar does not cloud the air. Mix until fully incorporated and the dough holds together.

Step 4: Use a cookie scooper or tablespoon to portion the mixture into roughly 1-inch balls. Place them on the prepared baking sheets and freeze for 1 hour to firm up.

Step 5: In a microwave-safe bowl, combine the chocolate chips and shortening (or coconut oil). Heat for 1 minute, stir, then continue heating in 10–15 second intervals, stirring between each interval, until the chocolate is mostly melted. Finish stirring off heat until smooth.

Tip: A glass bowl helps chocolate melt evenly and reduces the chance of scorching.

Step 6: Remove 3–4 peanut butter balls from the freezer at a time, keeping the rest frozen until ready to dip.

Step 7: Dip each ball into the melted chocolate using two forks or a dipping tool, shake off excess chocolate, and return to the parchment-lined sheet. Chill in the refrigerator for at least 30 minutes to set. Serve and enjoy.

Make-Ahead and Storage

You can prepare the peanut butter dough ahead of time. Shape the balls and freeze them before coating; they will keep well in the freezer for up to 2 months. Once coated, store the finished peanut butter balls in an airtight container in the refrigerator for up to 2 weeks.

To freeze coated or uncoated balls, layer them in an airtight container with parchment paper between layers. They can be frozen for up to 3 months; thaw in the refrigerator overnight before serving.

Melting Chocolate Options

If you prefer not to microwave, melt chocolate using a double boiler: place 1–2 inches of simmering water in a saucepan, set a heat-safe bowl on top, add chocolate and shortening, and stir over low to medium heat until smooth.

Troubleshooting

Chocolate too thick after melting: stir in 1 tablespoon of vegetable oil at a time until you reach a smooth, dippable consistency.

Chocolate hardening while you dip: reheat the chocolate for 10 seconds in the microwave and stir, then continue dipping quickly.

Variations

• Try different coatings: semi-sweet, dark, white chocolate, or almond bark create different flavor profiles.
• Use crunchy peanut butter for extra texture.
• Add toppings like a white chocolate drizzle, a sprinkle of sea salt, or festive sprinkles after dipping.

Recipe Summary

Ingredients

Peanut Butter Balls

• 1 1/2 cups creamy peanut butter
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 teaspoon vanilla extract
• 3 1/2 cups powdered sugar

Coating

• 2 cups milk chocolate chips (or semi-sweet chocolate chips)
• 2 tablespoons vegetable shortening or coconut oil

Instructions

1. Line baking sheets with parchment paper.
2. Beat peanut butter, softened butter, and vanilla extract until creamy.
3. Gradually add powdered sugar, mixing on low then increasing speed until combined.
4. Shape into 1-inch balls with a cookie scoop and place on the prepared baking sheets. Freeze for 1 hour.
5. In a microwave-safe bowl, combine chocolate chips and shortening. Heat and stir in short intervals until mostly melted, then stir until smooth.
6. Dip 3–4 balls at a time into the melted chocolate, shake off the excess, and return to the baking sheet.
7. Refrigerate until the chocolate is set, about 30 minutes. Enjoy.

Notes

To add a decorative swirl or drizzle, put melted chocolate into a squeeze bottle or piping bag and drizzle over the set chocolate.

Other Dessert Ideas

• Chocolate Chip Cookies with Self-Rising Flour
• Cosmic Brownies
• Peanut Butter Chocolate Chip Bars
• Peanut Butter Stuffed Brownies