If there is one treat that proves simple ingredients can be magic, it is the peanut butter ball. Creamy peanut butter, a little sugar and a snap of chocolate give you a bite that tastes like a homemade peanut butter cup. Most versions need no oven at all, which makes them perfect for hot days, busy holidays and cookie trays.
These 10 Peanut Butter Ball Recipes cover every style. There are classic chocolate-dipped balls, crunchy Rice Krispies versions, a plain no-chocolate option, healthy oatmeal and protein bites, creamy cheesecake balls, Oreo truffles and a vegan favorite. Nearly all of them can be made ahead and frozen, so you can enjoy the party instead of working through it. Pick a few and build your own treat box.
1. Classic Peanut Butter Balls
A smooth, creamy peanut butter filling inside a chocolate shell, made with just five ingredients. The recipe makes about 36 balls and freezes beautifully.
You will need: 1 cup creamy peanut butter, 6 tbsp softened unsalted butter, 2 cups powdered sugar, ½ tsp vanilla extract, ⅛ tsp salt, 12 oz chopped semi-sweet chocolate
Method:
- Line a large baking sheet with parchment paper.
- Beat the peanut butter and butter until well combined. Add the powdered sugar, vanilla and salt and mix until smooth, scraping the bowl as needed.
- Scoop tablespoon portions, roll them into balls and place them on the sheet. Freeze for 20 minutes.
- Melt the chocolate in the microwave in 20 to 30 second bursts, stirring after each.
- Dip each ball in the chocolate and return it to the sheet.
- Refrigerate for 45 minutes to 1 hour until the chocolate hardens.
Tip: Use a no-stir peanut butter like Jif or Skippy. Natural peanut butter will not set up properly.
2. Chocolate Peanut Butter Balls
These are like little Reese’s cups in ball form, and they are a favorite for holiday cookie plates. The recipe makes 24 and is simple enough for kids to help with.
You will need: creamy peanut butter, softened butter, powdered sugar, semi-sweet chocolate chips, vegetable shortening or coconut oil (optional), holiday sprinkles for topping
Method:
- Mix the peanut butter and softened butter, then gradually stir in the powdered sugar until combined.
- Cover and chill for about 15 minutes to firm up.
- Shape the dough into 1-inch balls, place them on a baking sheet and chill for at least 20 minutes.
- Melt the chocolate chips, adding a little shortening or coconut oil for shine if you like.
- Dip each ball with a fork and let the excess chocolate drip off.
- Place the balls on wax paper, add sprinkles and refrigerate until set.
Tip: Chill the balls well before dipping so they hold their shape.
3. Peanut Butter Balls with Rice Krispies
Classic chocolate peanut butter balls with an extra crunch from Rice Krispies. The recipe makes 36 and is one of the quickest candies you can make.
You will need: 1 cup creamy or crunchy peanut butter, ¼ cup softened butter, 1 cup powdered sugar, 2 cups slightly crushed Rice Krispies cereal, 2 cups semi-sweet chocolate chips, 2 tbsp vegetable shortening
Method:
- Line a cookie sheet with parchment or wax paper.
- Cream the peanut butter, butter and powdered sugar together, then stir in the cereal until well combined.
- Shape into balls, place them on the sheet and chill for at least 30 minutes.
- Microwave the chocolate chips and shortening for 1 minute, stir, then heat in 20 to 30 second bursts until smooth.
- Dip each ball in the chocolate and set on the sheet until firm.
- Store in an airtight container in the fridge for several days or in the freezer for several weeks.
Tip: Crush the cereal only slightly, somewhere between whole and fine dust, so the crunch stays.
4. No-Bake Peanut Butter Balls
An old-fashioned, 4-ingredient version with no chocolate dipping at all. The recipe makes 48 to 50 small balls.
You will need: 1 cup smooth peanut butter (not natural), ½ cup softened salted butter, 2 cups powdered sugar (plus extra if needed), ¾ tsp pure vanilla extract
Method:
- Beat the peanut butter and butter together until smooth.
- Sift the powdered sugar on top and beat again. Add the vanilla and beat until smooth. The dough should be fairly dry for rolling, so add more powdered sugar as needed.
- Line a baking sheet with parchment paper.
- Roll the dough into balls about ½ to 1 inch across and place them on the sheet.
- Freeze for 20 minutes to firm up.
- Store in airtight containers in the fridge for at least a week, or in the freezer for a month or two.
Tip: If the dough sticks to your hands, chill it for a bit or dip your hands in powdered sugar.
5. Peanut Butter Oatmeal Balls
Just three ingredients and 10 minutes, with no oven and no chocolate dipping. These taste like monster cookie dough. The recipe makes 20.
You will need: ¾ cup creamy peanut butter, ¼ cup maple syrup or honey, 1¾ cups old-fashioned oats, optional ¼ cup mini chocolate chips or mini M&Ms
Method:
- Add the peanut butter and maple syrup to a large bowl and stir to combine.
- Add the oats and stir until mixed throughout.
- Stir in the chocolate chips or M&Ms, if using.
- Portion with a 1-tablespoon scoop and roll each into a smooth ball.
- Store in an airtight container in the fridge until ready to eat.
Tip: You can swap in quick oats, nuts, dried fruit or cookie pieces for different mix-ins.
6. Peanut Butter Buckeye Balls
The classic buckeye is a peanut butter ball dipped in chocolate, often leaving a little peanut butter showing like a real buckeye nut. The recipe makes about 60.
You will need: butter, peanut butter, powdered sugar, vanilla, semi-sweet chocolate, melting wafers or chocolate almond bark
Method:
- Use electric beaters to cream the butter and peanut butter, then slowly add the powdered sugar until smooth. Mix in the vanilla.
- Scoop about 5 dozen small mounds onto a baking sheet and freeze for about 30 minutes, then roll them into smooth balls.
- Melt the chocolate, melting wafers or almond bark according to the package.
- Dip each ball with a toothpick, let the excess drip off and place on parchment to set.
- Store in an airtight container in the fridge or freezer.
Tip: Smooth over the toothpick hole with a little melted chocolate right away while it is still wet.
7. Peanut Butter Protein Balls
A healthy meal-prep snack made in one bowl in 10 minutes. Oats, coconut and flaxseed add fiber, and each ball has about 5 g of protein. The recipe makes 18.
You will need: creamy peanut butter, honey, vanilla, old-fashioned oats, shredded unsweetened coconut, flaxseed, sea salt, cinnamon, mini chocolate chips
Method:
- In a large bowl, combine the peanut butter, honey and vanilla.
- Add the oats, coconut, flaxseed, sea salt and cinnamon and stir until combined.
- Stir in the mini chocolate chips or your favorite mix-ins.
- Portion with a 1-tablespoon spoon and roll into balls.
- Chill in an airtight container for 30 to 60 minutes.
Tip: Use maple syrup instead of honey to make them vegan, or roll the balls in extra coconut for a pretty finish.
8. Peanut Butter Cheesecake Balls
Creamy cream cheese and peanut butter filling in a glossy chocolate shell, topped with graham cracker crumbs and chopped peanuts. The recipe makes 24.
You will need: 8 oz softened cream cheese, 1 cup creamy peanut butter, 1½ cups powdered sugar, 1 tsp vanilla, ½ cup finely crushed graham crackers, 12 oz semi-sweet chocolate chips, 2 tbsp coconut oil, ¼ cup graham cracker crumbs and ¼ cup chopped peanuts for topping, a pinch of sea salt (optional)
Method:
- Beat the cream cheese until smooth and fluffy, about 2 to 3 minutes.
- Add the peanut butter, powdered sugar and vanilla and mix until combined. Fold in the crushed graham crackers.
- Cover and refrigerate for 1 hour, then portion into balls and roll smooth.
- Freeze the balls on parchment for 30 minutes until firm.
- Melt the chocolate chips with the coconut oil in 30-second bursts and let it cool slightly.
- Dip each frozen ball, then sprinkle with graham crumbs and peanuts while the chocolate is wet. Refrigerate for 20 minutes until set.
Tip: Soften the cream cheese completely first so the filling stays lump-free.
9. Peanut Butter Oreo Balls
Chocolate-dipped cookie truffles made with just three ingredients. Using peanut butter instead of cream cheese means they do not need to be refrigerated. The recipe makes 36.
You will need: 1 package (15.25 oz) Oreos, 1 cup creamy peanut butter, 1 pound dipping chocolate, sprinkles, chopped peanuts or white chocolate for decorating
Method:
- Process the Oreos into crumbs in a food processor.
- Add the peanut butter and process until well mixed.
- Roll small amounts between your hands into balls and place them on a wax paper lined tray.
- Freeze for at least 1 hour.
- Melt the chocolate over a double boiler or in the microwave.
- Dip the frozen balls, return them to the wax paper and top with chopped peanuts or sprinkles. Let set, then store in an airtight container.
Tip: Freeze the balls before dipping so they hold together in the warm chocolate.
10. Vegan Peanut Butter Balls
A creamy but slightly crispy peanut butter filling in a chocolate coating, made with Rice Krispies and vegan butter. The recipe makes 28.
You will need: creamy peanut butter, softened vegan butter, powdered sugar, Rice Krispies cereal, vegan semi-sweet chocolate chips, coconut oil
Method:
- Mix the peanut butter and vegan butter with a hand mixer for about 1 minute.
- Add the powdered sugar and Rice Krispies and mix on low speed until combined. The dough will be thick.
- Form tablespoon-sized balls on a parchment-lined pan and chill for at least 30 minutes.
- Melt the chocolate and coconut oil in 30-second microwave bursts, stirring in between.
- Dip each ball, tap off the excess and return to the pan.
- Refrigerate for about 15 minutes to set, and drizzle on any remaining chocolate if you like.
Tip: Use refined coconut oil so the chocolate has no coconut flavor, and keep the balls in the fridge, because they soften quickly at room temperature.
Tips for Perfect Peanut Butter Balls
- Use creamy, no-stir peanut butter. Natural peanut butter is too oily and makes dough that will not roll.
- Soften the butter, do not melt it. Butter that is too warm makes sticky, messy dough.
- Freeze before dipping. Firm balls hold their shape in the warm chocolate.
- Cool the chocolate slightly. Chocolate that is too hot melts the filling.
- Add a little shortening or coconut oil. It thins chocolate chips and gives a smooth, glossy coat.
Frequently Asked Questions
Can I make peanut butter balls ahead of time? Yes. Most keep in the fridge for 1 to 2 weeks and in the freezer for up to 3 months.
Why is my dough too sticky to roll? The butter may be too soft or the peanut butter too runny. Chill the dough, or add powdered sugar a tablespoon at a time.
Can I use natural peanut butter? It is best to use a no-stir creamy peanut butter. If you must use natural, you will likely need extra powdered sugar.
Can I use another nut butter? Yes, as long as it is thick and smooth. Almond butter and cashew butter work in most recipes.
How do I store them? Keep them in an airtight container in the fridge. Most soften at room temperature, so refrigerate them until serving.
Final Thoughts
Peanut butter balls prove that the best treats are often the simplest. Whether you go for a classic chocolate-dipped ball, a crunchy Rice Krispies version, healthy oat bites or creamy cheesecake truffles, each one turns pantry staples into something special. Pick your favorites, make a batch and watch the plate empty.
