These Christmas Peanut Butter Balls are the ultimate no-bake holiday treats—creamy, chocolate-coated, and perfect for gifting. You’ll fall in love with this easy dessert recipe that’s a festive snack staple in our family tradition.
Why You’ll Love This Recipe
* No oven needed—perfect for busy holiday prep.
* Ready in under an hour (including chilling).
* Chocolate coated for that irresistible festive crunch.
* Makes 24–30 sweet treats—ideal for parties or gift boxes.
* Family tradition recipes bring memories and yummy delights.
* Versatile: gluten-free and nut-free swaps available.
* Budget-friendly ingredients everyone already has on hand.
* Great crowd-pleaser at cookie exchanges and dessert buffets.
Ingredients
* 1 cup creamy peanut butter (natural or your favorite brand)
* ½ cup unsalted butter, softened (swap for coconut oil for dairy-free)
* 2 cups powdered sugar, sifted (or substitute coconut sugar for a paleo twist)
* 1 teaspoon pure vanilla extract
* Pinch of sea salt (adjust for sweetness balance)
* 12 ounces semi-sweet or dark chocolate chips (explore antioxidant boost with 70%+ cacao)
* 1 tablespoon vegetable oil or coconut oil (for glossy coating)
Directions
1. Prepare your workspace: Line a baking sheet with parchment paper or a silicone mat—this keeps your chocolate-coated balls from sticking and makes cleanup effortless.
2. Cream the base: In a large bowl, beat 1 cup peanut butter and ½ cup softened butter until smooth and well combined (about 2–3 minutes with an electric mixer). The texture should look silky—no lumps!
3. Sweeten the mixture: Add 2 cups powdered sugar, 1 tsp vanilla extract, and a pinch of sea salt. Mix on low until sugar starts to incorporate, then increase speed to medium and blend until a stiff dough forms. If it’s too dry, add a teaspoon of milk or coconut cream; if too wet, dust in a little extra powdered sugar.
4. Shape the balls: Scoop tablespoonfuls of dough and roll between your palms into 1-inch balls. Aim for uniform size so they set and chill evenly. Place them on the prepared baking sheet. Tip: Lightly chill your hands or spray them with nonstick spray to prevent sticking.
5. Chill before dipping: Freeze or refrigerate the peanut butter balls for at least 20–30 minutes—this helps the coating adhere better and prevents cracks when dipping.
6. Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and 1 tbsp oil. Microwave in 20-second bursts, stirring in between, until smooth and glossy (alternatively, use a double boiler over simmering water).
7. Dip with care: Using a fork or dipping tool, gently lower each chilled ball into the melted chocolate, tapping off excess coating before placing back on parchment. For a festive twist, sprinkle crushed candy canes or colored sugar right after dipping.
8. Final chill & set: Let the chocolate set at room temperature for 10 minutes, then transfer to the fridge for another 10–15 minutes or until firm. Ensure they’re fully coated and the surface is shiny before serving.
Servings & Timing
Yield: Makes 24–30 truffles (depending on size)
Prep Time: 20 minutes (including dough mixing and rolling)
Chill Time: 40–45 minutes (20–30 minutes before dipping, 10–15 minutes after dipping)
Total Time: About 1 hour
Variations
* Add ½ teaspoon ground cinnamon to the dough for a warm, festive spice note.
* Swap peanut butter for almond or cashew butter for a unique flavor twist.
* Mix in ¼ cup mini chocolate chips into the dough for extra texture.
* Roll finished balls in crushed peppermint, toasted coconut, or chopped nuts.
* For a boozy kick, stir 1–2 tablespoons of bourbon or rum into the peanut butter mixture.
* Make them sugar-free by using powdered erythritol and sugar-free chocolate chips.
Storage & Reheating
Store these homemade candy treats in an airtight container in the refrigerator for up to 2 weeks—perfect for make-ahead holiday planning. For longer storage, freeze in layers separated by parchment for up to 3 months; thaw in the fridge for 1–2 hours before serving. No reheating needed—serve chilled or at room temperature for the best chocolate snap and peanut butter softness.
FAQs
Q: Can I use crunchy peanut butter?
A: Absolutely—crunchy adds a delightful texture contrast. Just be sure you like the extra peanut pieces.
Q: Why did my chocolate coating crack?
A: If your balls aren’t chilled long enough, the warm chocolate can cause cracks; ensure they’re firm before dipping.
Q: How do I get a glossy finish on the chocolate?
A: Adding 1 tablespoon of oil and tempering your chocolate properly (no overheating) will yield a shiny result.
Q: Are these peanut butter balls freezer-safe?
A: Yes! They last up to 3 months in the freezer; thaw overnight in the fridge.
Q: Can I make these nut-free?
A: Swap peanut butter for sunflower seed butter and use dairy-free margarine if needed.
Q: What’s the best way to gift them?
A: Pack in small tins or decorative boxes with parchment layers; add a festive ribbon and gift tag.
Q: Can kids help make this recipe?
A: Totally—kids love shaping and dipping the balls. Just supervise around the hot chocolate.
Q: How can I customize sweetness?
A: Adjust the powdered sugar by ¼ cup increments to suit your family’s sweet tooth.
Conclusion
Whether you’re creating holiday treats for a cookie exchange or gifting homemade candy to loved ones, these Christmas Peanut Butter Balls check every box: no-bake ease, chocolate-coated indulgence, and a family tradition in every bite. Give them a try this season, then come back and leave a comment sharing your favorite variation or festive memory!
Christmas Peanut Butter Balls
Ingredients
- 1 cup creamy peanut butter natural or preferred brand
- 1/2 cup unsalted butter softened (or use coconut oil)
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract pure
- sea salt pinch
- 12 ounces chocolate chips semi-sweet or dark
- 1 tablespoon vegetable oil or coconut oil for gloss
Instructions
- Line a baking sheet with parchment paper or a silicone mat for easy removal and cleanup.
- In a large bowl, beat peanut butter and softened butter until smooth and creamy, about 2–3 minutes.
- Stir in powdered sugar, vanilla, and a pinch of sea salt on low speed until a stiff dough forms.
- Scoop tablespoonfuls of dough and roll into 1-inch balls, placing them on the lined tray.
- Refrigerate or freeze the balls for 20–30 minutes to firm them up before dipping.
- Combine chocolate chips and oil in a microwave-safe bowl; heat in 20-second intervals, stirring until smooth.
- Dip each chilled ball in melted chocolate, tap off excess, and return to the tray; optionally sprinkle toppings.
- Let balls sit at room temperature for 10 minutes, then transfer to the fridge for 10–15 more minutes to set.
