Peanut Butter Balls

Ingredients

• ​1 cup creamy peanut butter
• ​½ cup (1 stick) unsalted butter, softened to room temperature
• ​1 teaspoon vanilla extract
• ​2 ½ cups powdered sugar
• ​½ teaspoon salt (reduce to ¼ teaspoon if your peanut butter is heavily salted)
• ​1 ½ cups semi-sweet or dark chocolate chips
• ​1 tablespoon coconut oil or vegetable shortening (optional, for smoother melting)
​Instructions

Mix the Base
Cream the butter and peanut butter
In a large bowl, beat the softened butter and creamy peanut butter together with an electric mixer until smooth and well combined (about 1–2 minutes). Add the vanilla extract and salt, and mix again.

2
Add Powdered Sugar
Gradually mix until a dough forms
Gradually add the powdered sugar ½ cup at a time, mixing on low speed so it doesn’t fly out of the bowl. The mixture will become thick and crumbly, resembling a dough.

Roll into Balls
Scoop and chill for easy handling
Use a small cookie scoop or tablespoon to measure out portions, then roll them between your palms into 1-inch balls. Place them on a parchment paper-lined baking sheet. Chill in the refrigerator for 20 to 30 minutes so they firm up.

4
Melt the Chocolate
Prepare the dipping coating
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until completely melted and smooth.

Dip and Set
Coat the peanut butter balls
Remove the chilled peanut butter balls from the fridge. Using a toothpick or fork, dip each ball into the melted chocolate, letting any excess drip off, and return it to the parchment paper. (Tip: Leave a small circular spot at the top uncovered for that classic “buckeye” look, or cover them completely if you prefer).

6
Final Chill
Let the chocolate harden
Return the baking sheet to the refrigerator for about 15 minutes to let the chocolate set completely. Keep them stored in an airtight container in the fridge for up to a week (or freeze them for up to a month!).