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Old-Fashioned Peanut Butter Balls

Learn how to make sturdy, clean-dipped old-fashioned peanut butter balls with smooth chocolate shells and soft, rich peanut butter centers.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Rest Time 1 hour
Total Time 1 hour 35 minutes
Servings: 36
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter commercial shelf-stable style such as Jif or Skippy
  • 0.5 cup unsalted butter softened to room temperature (1 stick)
  • 1 tsp pure vanilla extract for flavor balance
  • 0.25 tsp fine sea salt omit if using salted butter
  • 3 cups confectioners' sugar sifted to remove lumps
  • 1.5 cups crisp rice cereal lightly crushed
  • 2 cups semisweet chocolate chips 12 oz bag
  • 1 tbsp vegetable shortening or refined coconut oil, for thinning chocolate

Equipment

  • 9x13-inch rimmed baking sheet
  • Parchment paper
  • Electric hand mixer
  • Medium microwave-safe glass bowl
  • Dipping fork or 2-tined fork
  • 1-tablespoon cookie scoop

Method
 

  1. In a large mixing bowl, combine 1 cup creamy peanut butter, 0.5 cup softened unsalted butter, 1 tsp vanilla extract, and 0.25 tsp fine sea salt.
  2. Beat with an electric hand mixer on medium speed for 1 to 2 minutes until smooth and completely blended.
  3. Add 3 cups confectioners' sugar in two batches, beating on low speed until fully incorporated into a thick dough.
  4. Fold 1.5 cups lightly crushed crisp rice cereal into the peanut butter mixture using a sturdy spatula until evenly distributed.
  5. Line a large baking sheet with parchment paper.
  6. Scoop tablespoon-sized portions of dough and roll them firmly between your hands into smooth 1-inch balls.
  7. Arrange the peanut butter balls on the prepared baking sheet and chill in the refrigerator for 45 minutes until firm.
  8. In a microwave-safe bowl, combine 2 cups semisweet chocolate chips and 1 tbsp vegetable shortening.
  9. Microwave in 20-second intervals on 50 percent power, stirring thoroughly after each interval, until the chocolate is melted and smooth.
  10. Remove 6 peanut butter balls from the refrigerator at a time, keeping the rest cold.
  11. Drop each ball into the melted chocolate, spoon coating over top, and lift out using a dipping fork.
  12. Tap the fork against the side of the bowl to remove excess chocolate, then slide the coated ball back onto parchment paper.
  13. Repeat dipping with remaining balls, reheating chocolate for 10 seconds if it thickens.
  14. Chill the chocolate-coated balls in the refrigerator for 15 minutes until the outer shell sets completely.

Notes

If the dough feels too soft to roll cleanly, chill the entire bowl of dough for 15 minutes before shaping into balls.
Keep the un-dipped balls cold in the fridge while working in batches of 6; dipping warm balls causes crumbs in your chocolate bowl.
To store long term, stack fully set balls between parchment layers in a freezer bag and freeze for up to 3 months.