Peanut Butter Ball Recipe
Melt in Your Mouth Delicious

This peanut butter ball recipe is one of my "traditions" for the Christmas holiday. Kids and adults love' em. 

Ever get a craving for rich milk chocolate surrounding a luscious peanut butter center? These little candies will fit the bill. Did you know they are sometimes affectionately called buckeye balls?

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The only difference I can tell between the two are the peanut butter balls are completely covered with chocolate.

The buckeye balls are covered three quarters with chocolate so you can see the peanut butter on the top. Personally, I want mine completely covered in chocolate.

You are free to do what you want.

So if you enjoy Reeces peanut butter cups then you will love these chocolate peanut butter balls. They are easy to make, though they are time consuming as you have to roll each individual ball and then hand dip them in chocolate.

I call that "cooking with love and affection."

But believe me they are worth the effort.

One of the great things about peanut butter balls (besides the fact that they taste so good) is that you can make them up ahead of time, say 2 or 3 weeks, store them in the freezer and they are ready when you are.

Valentines day is another great time to make these. When February 14th rolls around try giving your valentine a box of your own homemade no-bake peanut butter balls and cupid's arrow will be flying.

You can make these right at home anytime you want because now you have the recipe.

Let's get cooking.

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Peanut Butter Ball Recipe

  • 1 ½ cups peanut butter, Skippy or equivalent, not natural peanut butter
  • 3 and 1/2 cups to 3 and 3/4 cups of powdered sugar
  • ½ cup butter. softened
  • 1 tsp. vanilla

Mix peanut butter, butter and vanilla with an electric mixer until well blended.

Add the powdered sugar, a little at a time, blending with the mixer until all the sugar is mixed in. The dough will be slightly crumbly.

Form the dough into 1 - 1 1/2 inch size balls by rolling the dough between your hands. Set formed balls on a plate or cookie tray.

In a double boiler add:

  • 12 oz. bag of milk chocolate chips, Guitard is my favorite for its flavor
  • 2 Tbs. shortening

Heat the double boiler to the lowest boil you can achieve.

When the chips are melted, dip one peanut butter ball into the chocolate with tooth picks. Roll the ball in the chocolate until it is well covered.

Remove the peanut butter ball with tooth picks to cookie sheets lined with waxed paper.

Once they are cool you can put them in plastic containers in the refrigerator or freezer. They willkeep for several weeks.

This peanut butter ball recipe with delight your favorite chocolate and peanut butter fan. I guarantee it! 

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California