Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 cups semi-sweet chocolate chips (or chocolate melting wafers)
- 1 tablespoon coconut oil (optional, for smoother chocolate)
- Pinch of salt (optional)
Instructions
- In a large bowl, mix the peanut butter and softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until a thick dough forms. If needed, add a pinch of salt for taste.
- Roll the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Chill the peanut butter balls in the refrigerator for about 30 minutes, or until firm.
- Meanwhile, melt the chocolate chips (and coconut oil, if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Using a fork or toothpick, dip each peanut butter ball into the melted chocolate, letting any excess chocolate drip off.
- Place the coated balls back on the parchment paper.
- Refrigerate for another 20–30 minutes, or until the chocolate is set.
- Store the peanut butter balls in an airtight container in the refrigerator.
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