Use creamy peanut butter for the smoothest texture. If your mixture is too soft to roll, chill it for 10–15 minutes. Make sure your chocolate coating isn’t too hot when dipping, or it may melt the peanut butter balls.
Ingredients
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups semisweet or milk chocolate chips
1 tablespoon coconut oil or shortening (optional, for smoother coating)
Directions
In a large bowl, mix peanut butter, butter, vanilla, and salt until smooth. Gradually add powdered sugar, stirring until a thick dough forms. Chill for 15–20 minutes if needed for easier handling.
Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 20 minutes until firm.
Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Dip each ball into the melted chocolate using a fork or toothpick, tapping off excess. Return to the parchment-lined sheet and refrigerate until set, about 30 minutes.
For variations, try using crunchy peanut butter for added texture or mixing in crushed graham crackers, rice cereal, or mini chocolate chips. You can also drizzle white chocolate over the top or roll the balls in sprinkles, cocoa powder, or crushed nuts for a fun finish.