Ingredients
For the Peanut Butter Mixture
1 1/2 cups creamy peanut butter
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
For the Chocolate Coating
2 cups semi-sweet chocolate chips
2 teaspoons coconut oil or shortening (optional for smoother melting)
Instructions
In a large mixing bowl, beat together the peanut butter, softened butter, and vanilla extract until smooth.
Gradually add the powdered sugar, mixing until a thick dough-like consistency forms.
Roll tablespoon-sized portions of the peanut butter mixture into balls and place them on a parchment-lined baking sheet.
Refrigerate the balls for at least 30 minutes or until firm.
In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring after each interval until smooth.
Using a fork or dipping tool, dip each peanut butter ball into the melted chocolate and let the excess drip off.
Place the coated balls back onto the parchment-lined baking sheet.
Refrigerate the coated peanut butter balls for 20–30 minutes until the chocolate is fully set.
Store in an airtight container in the refrigerator for up to one week.
Prep Time 20 minutes | Chilling Time 30 minutes | Total Time 50 minutes
Kcal 170 per ball | Servings 24 balls
Tips
For added texture, mix crushed pretzels or rice cereal into the peanut butter mixture.
Drizzle white chocolate over the coated balls for a decorative finish.