The Best Chocolate Peanut Butter Ball Cookie Recipe + Guest Appearance
These delicious chocolate peanut butter balls have only 4 ingredients and they come together in minutes for the ultimate cookie treat.
My family has been making these simple chocolate peanut butter balls for over 75 years. My grandma Parisi used to make them for Christmas every year and she has passed down that tradition through my mom, to me, and now to my daughter Olivia.
If you enjoy cooking or baking with your kids, this is one of the easiest to make fun recipes out there. It takes about 15 minutes from start to finish to make this chocolate peanut butter balls recipe. My challenge to use is, see if you can only eat just 1, once you taste them.
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Ingredients for this recipe:
• 1 cup crushed corn flakes
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 3 cups melting/dipping chocolate wafers
Peanut Butter Balls without a White Streaked Chocolate Shell
Smooth, creamy peanut butter meets shiny, crisp chocolate in these classic Peanut Butter Balls. This no-bake recipe includes tips for tempering chocolate for professional-looking results at home.
Recipe:
Ingredients
4 oz cream cheese (full-fat, brick-style), softened (113g)
2 Tablespoons butter, softened (salted or unsalted butter will work here) (28g)
¾ cup creamy peanut butter (see note) (185g)
2 cups powdered sugar (250g)
1 teaspoon vanilla extract (5ml)
12 oz quality dark or semisweet chocolate (I like to use couverture chocolate or finely chopped quality baking bars) (340g) (alternatively you may use dark chocolate melting wafers)
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Instructions
00:00 Introduction
00:30 Combine cream cheese, butter, and peanut butter and stir together (I like to use an electric mixer) until smooth, creamy, and completely combined.
01:14 Gradually stir in powdered sugar until completely combined, then stir in vanilla extract. Mixture should be very thick.
02:03 Scoop dough into Tablespoon-sized scoops and roll between your palms until you have a smooth ball (if the dough is sticky or difficult to work with, you may either add a bit more powdered sugar or transfer the dough to the refrigerator to chill for 10-15 minutes before rolling).
02:17 Transfer to wax paper lined baking sheet and repeat until you have scooped all of your dough. Transfer the baking sheet to the refrigerator to chill for 20 minutes.
Chocolate (see note)
02:47 Place couverture chocolate or chopped chocolate in a microwave-safe bowl and heat for 25 seconds. Remove from microwave and stir thoroughly (even though it will look like not much has happened).
03:51 Return chocolate to the microwave and heat in 15-second intervals, stirring thoroughly and scraping down the sides of the bowl each time until chocolate begins to melt. Once chocolate appears to be about 50% melted, start checking the temperature.
04:20 In order to properly temper chocolate (semisweet or dark chocolate in this instance), you must maintain a temperature above 87F (30C) but below 91F (33C). If you notice your chocolate has exceeded 87F but the chocolate still isn’t completely melted, just keep stirring it until the temperature has dropped or the remaining chocolate has melted).
04:49 Once your chocolate is in temper, remove your peanut butter balls from the refrigerator.
05:00 Dip the bottom of the peanut butter ball into the chocolate and then place on a candy fork (or just a regular fork, if you don’t have one!). Use a spoon to drizzle chocolate over the entire peanut butter ball until it is entirely cloaked in chocolate, then carefully slide off of the fork onto a wax paper lined baking sheet. Allow chocolate to re-solidify before enjoying, and store in an airtight container in the refrigerator.
Notes
Peanut Butter
I do not recommend using a “natural” variety of peanut butter (the kind where the oil separates to the top). Unfortunately this often results in greasy peanut butter balls.
Chocolate
I am providing instructions on how to properly temper your chocolate. This can be a bit tricky if you’ve done it before and takes some practice for perfect results, but the goal of this is to prevent the unattractive white streaks that often form if chocolate is simply melted without being tempered. If you aren’t worried about appearance you can simply skip this step and melt your chocolate in 25 second increments.
If following instructions for tempering, I do not recommend using chocolate chips.
If you are using chocolate melting wafers or almond bark, you can simply melt your chocolate according to the package instructions and dip without worrying about temperature.
Storing
Store in an airtight container in the refrigerator for up to 1 week.
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Easy Peanut Butter Balls Recipe - Small Batch
These peanut butter balls are reminiscent of classic school lunchroom treats. This no bake dessert is made with just three ingredients and are so easy to make. This small batch recipe yields the perfect amount for one or two people.
Printable Recipe:
✴️ Ingredients
1/4 cup smooth peanut butter
1/4 cup honey
1/2 cups dry powdered milk
✴️ Instructions
1) Mix the peanut butter, honey and dry milk together in a bowl with a hand mixer.
2) Form into balls with your hands or a small cookie scoop and place on waxed paper.
3) Cover and refrigerate until you are ready to enjoy.
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Best peanut butter eggs in Central Pa.
Members of Altrusa International of South Central PA make peanut butter eggs as well as krispy peanut butter, coconut and buttercream eggs as an annual fundraiser.
Dark Chocolate Peanut Butter Balls
Here is what you'll need!
Dark Chocolate Peanut Butter Balls
Serves 12
INGREDIENTS
1 cup all-natural peanut butter
1 cup almond flour
⅓ cup honey
1 teaspoon vanilla extract
¾ cup dark chocolate chips
PREPARATION
1. In a medium bowl, mix together the peanut butter, almond flour, honey, and vanilla extract until the mixture thickens and sticks together.
2. Roll the mixture into balls half an inch in diameter.
3. In a small bowl, melt the dark chocolate chips in the microwave no more than 15 seconds at a time.
4. Using a spoon or fork, dip the peanut butter balls in the melted chocolate and toss to fully coat.
5. Transfer the balls to a wax or parchment paper-lined baking sheet and refrigerate at least one hour.
6. Enjoy!
NOTE: For this recipe, be sure to use a no-stir, all-natural peanut butter. Using a natural peanut butter that separates may cause the ball mixture to be too loose.
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