No-Bake Peanut Butter Balls

I don’t know about you, but there are some days when I just want something sweet — not fancy, not complicated — just something that hits that peanut-butter-meets-chocolate spot. You know the one. The craving that shows up when it’s late, the kitchen’s quiet, and you should probably just go to bed but instead, you’re rummaging through the pantry looking for a fix.

That’s how these peanut butter balls came to be for me. My mom used to make something like this around the holidays, except she’d dip them halfway in chocolate and call them “Buckeyes.” I never really had the patience for that kind of precision. I just dunk the whole thing. Every time. No regrets.

They’re ridiculously easy — no baking, no thermometers, no stress. Just peanut butter, butter, sugar, and chocolate. It’s the kind of treat you can make while music’s playing, or while you’re talking to someone in the kitchen about nothing and everything at once. The smell of melted chocolate fills the air, and you kind of forget whatever was bugging you before.

The hardest part, honestly, is waiting for the chocolate to set. But even that’s sort of nice — you get to look at them lined up on the baking sheet like little shiny candies and think, I made those.

So yeah, these aren’t fancy. But they’re comforting. A little nostalgic. The kind of sweet you make when you need something good and simple to remind you that life’s not all bad.

Ingredients

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 3 cups powdered sugar
• 2 cups chocolate chips (milk or semi-sweet)
• 2 tbsp vegetable shortening (optional, makes the chocolate smoother)

Directions

1. Mix everything – In a big bowl, stir together peanut butter, butter, and vanilla until it’s creamy. Then slowly add the powdered sugar a cup at a time. It’ll start off soft and messy, but by the end, you’ll have a dough you can actually roll.
2. Roll them up – Grab little scoops (about a tablespoon each) and roll them into balls. Line them up on a parchment-covered tray. Try not to eat too many before they’re dipped.
3. Freeze for a bit – Stick the tray in the freezer for about 30 minutes. This just makes them easier to dip later.
4. Melt the chocolate – In a microwave-safe bowl, melt the chocolate chips with the shortening (if using) in 30-second bursts. Stir after each round until it’s silky smooth.
5. Dip and coat – Use a fork or a toothpick to dunk each peanut butter ball into the melted chocolate. Let the extra drip off, then place them back on the tray.
6. Let them set – You can leave them on the counter until the chocolate hardens or pop them in the fridge if you’re impatient (I usually am).

Once the chocolate’s firm, you’ve got these rich, creamy, bite-sized miracles that somehow taste like childhood and comfort at the same time.

Storage

Keep them in an airtight container in the fridge. They’ll last a week… if you can make them last that long.

Recipe FAQs

1. Can I use crunchy peanut butter?
Absolutely. It adds a little texture. Just make sure to mix it well so it still holds together when you roll the balls.

2. My dough’s too soft — what do I do?
That happens! Just add a bit more powdered sugar until it firms up enough to shape. Or pop the bowl in the fridge for 10–15 minutes before rolling.

3. How do I keep the chocolate from cracking?
Make sure the peanut butter balls aren’t too cold when you dip them. If they’re rock hard from the freezer, the warm chocolate can crack when it sets.

4. Can I skip the shortening?
Yep, you can just melt the chocolate as is. The shortening just makes it smoother and shinier, but it’s not a must.

5. How can I make them special for holidays or gifts?
You can drizzle white chocolate on top, sprinkle crushed peanuts, or even add a pinch of sea salt before the chocolate hardens. They look fancy, but no one has to know how easy they were.

They’re small, simple, and a little messy — kind of like life, honestly. But they’ll make you smile, and sometimes that’s all you need.

No-Bake Peanut Butter Balls

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 1 cup creamy peanut butter

• * ½ cup unsalted butter, softened

• * 1 tsp vanilla extract

• * 3 cups powdered sugar

• * 2 cups chocolate chips (milk or semi-sweet)

• * 2 tbsp vegetable shortening (optional, makes the chocolate smoother)

Directions

• *1. Can I use crunchy peanut butter?*
• Absolutely. It adds a little texture. Just make sure to mix it well so it still holds together when you roll the balls.
• *2. My dough’s too soft — what do I do?*
• That happens! Just add a bit more powdered sugar until it firms up enough to shape. Or pop the bowl in the fridge for 10–15 minutes before rolling.
• *3. How do I keep the chocolate from cracking?*
• Make sure the peanut butter balls aren’t too cold when you dip them. If they’re rock hard from the freezer, the warm chocolate can crack when it sets.
• *4. Can I skip the shortening?*
• Yep, you can just melt the chocolate as is. The shortening just makes it smoother and shinier, but it’s not a must.
• *5. How can I make them special for holidays or gifts?*
• You can drizzle white chocolate on top, sprinkle crushed peanuts, or even add a pinch of sea salt before the chocolate hardens. They look fancy, but no one has to know how easy they were.
• They’re small, simple, and a little messy — kind of like life, honestly. But they’ll make you smile, and sometimes that’s all you need.