Chocolate Peanut Butter Balls



  • 1 1/2 cups peanut butter
  • 1/2 cup butter
  • 4 cups icing sugar, sifted (if you’re using crunchy peanut butter, don’t bother sifting the sugar)
  • 2 tsp vanilla extract

For Dipping:

  • 2 cups semi-sweet chocolate chips
  • 1 tbsp vegetable shortening
  • 1 1/2 cups chopped peanuts, optional
  • 2 cups sweetened shredded coconut, optional


  1. Combine the first 4 ingredients. Use a small melon baller to scoop dough. Use your hands to form smooth balls.
  2. Place the balls on a lined baking sheet and refrigerate for an hour.
  3. Melt the chocolate in a double boiler, or microwave, but watch carefully that it doesn’t burn!   Stir in the shortening.
  4. Take just a few balls out of the fridge at a time.
  5. Dip each ball into a deep cup of melted chocolate using forks or a dipping set and place them back in the fridge , on a lined baking sheet until you have finished dipping all of the balls. Be sure to gently tap off the excess chocolate so they look neat.
  6. You may need to reheat the chocolate halfway through because the coolness of the balls effects the chocolate’s consistency.

Optional: If you wish to use peanuts or coconut. After dipping the balls in chocolate, do your best to tap off all excess chocolate and then gently roll them into the treat of your choice.   *Be sure to dice the peanuts really small.  *Don’t put all of your coconut in a bowl at once…use a bit at a time so your chocolate doesn’t create a mess.

Store them in the fridge for a few weeks…but they never last more than a few days in my house!  These freeze well, but I suggest freezing the peanut butter balls plain, so that the chocolate doesn’t crack when you thaw them out.




One Comment to “Chocolate Peanut Butter Balls”

  1. Yum! These look divine!

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