Chocolate Peanut Butter Balls
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
These are 100% one of my favourite Christmas cookies! If push comes to shove, I could eat 5000 of these Chocolate Peanut Butter Balls. One of the best chocolate pairings is the peanut butter and chocolate combo. Give these a try this holiday season, and I hope you and your guests love them!
Let’s Breakdown the Ingredients for these Chocolate Peanut Butter Balls!
There isn’t much going into this recipe, but it sure is delicious! Only six ingredients make this handheld dessert! You won’t be able to stop eating until they’re all gone.
These tasty chocolate peanut butter balls are made with ingredients such as room temperature butter, peanut butter, icing sugar, graham cracker crumbs, vanilla, semi-sweet chocolate chip, and salt.
For recipes like this, room temperature butter and peanut butter are the best ingredients to combine all the dry ingredients. The butter will help incorporate air into the mixture, while the peanut butter, which has a thick consistency and strong nutty flavour, will help keep the structure of the balls.
The consistency of icing sugar makes it easy to combine the other ingredients altogether. Graham cracker crumbs add a roasted honey and cinnamon taste.
Vanilla enhances the flavours of the other ingredients and makes the dessert spread an amazing aroma!
The coat of chocolate over the cookies is made with semi-sweet chocolate chips. This way, they are not bitter but have a good balance of sweetness to the recipe. And the salt garnishes the peanut butter chocolate balls to balance the sweetness!
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Ingredients:
- 1 cup room temp butter
- 1 1/4 cup peanut butter
- 3 cup icing sugar
- 2 cups graham cracker crumbs or rice crispies
- 1 tsp vanilla
- 2 cups semi sweet chocolate chips or waffers for melting
- 2 tsp Salt for finishing
Instructions:
- In a large bowl mix together butter and peanut butter until smooth. You can use a hand mixer or stand mixer for this.
- Add in icing sugar, graham cracker crumbs, and vanilla. Mix together until all ingredients are fully incorporated.
- Using your hands, roll the peanut butter mixture into balls, about 1 tablespoon each, and place them on a parchment-lined baking sheet. Once all the balls are formed, place the baking sheet in the freezer for 20 minutes to firm up the mixture—this helps the chocolate stick better when coating.
- While balls are in the freezer melt the chocolate. You can do this using a microwave or double boiler.
- After peanut balls have firmed up dip them into the melted chocolate and place on baking sheet lined with parchment paper. Be sure to sprinkle a pinch of salt on each ball before chocolate fully cools. Enjoy!!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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These were my favourite growing up but now I am gluten free and find the gluten free rice crispies type cereal options not as crispy and crunchy as rice crispies.
So what is a gf girl to do…crush up some Chex and use them. They worked great!
Awesome idea, Alice! Thanks for the tip!
Golf ball size is way too big! Peanut butter balls are usually bite size.
Two cups of chocolate chips is not enough, need about two cups of melted chocolate. Also, microwave method for melting, does not heat the chocolate enough to give a thin coating.
Hi Julie, you’re right—bite-size works best for peanut butter balls, and adjusting the chocolate amount and melting method can make a big difference. We’ll keep this in mind for updates!
These are SO good! Love the crunch from the Rice Krispies. I did have to use double the chocolate, but no complaints about that.
I think I’ll make twice as many balls next time, I found them to be larger than I like.
So glad you loved them! Totally hear you on the chocolate—and making smaller bites next time sounds like a great plan. Enjoy the next batch!
Oh my soooo good ! I didn’t have any vanilla extract so I substituted with a tsp of maple syrup. Delicious!
I would like to freeze half of the cookies. Do they freeze well ?
So glad you loved them—and great swap with the maple syrup! Yes, they freeze really well. Just place them in an airtight container or freezer bag with parchment between the layers.
Good recipe but the measurements are off. I made this, following the recipe exactly. I made 24 peanut butterballs about the size of, maybe a little bigger, than golf balls. After putting the 24 balls on parchment paper I have probably 40-50% of the peanut butter dough left over. Not a big deal, I just froze it for next time. Just keep in mind, if you need a double batch just follow the recipe as written, do not double it up.
Great idea to freeze the extra dough for next time! Thanks for trying them out.