White Chocolate Peanut Butter Balls

If you’re looking for an easy, no-bake dessert that’s loaded with peanut butter flavor and wrapped in a creamy white chocolate shell, these white chocolate peanut butter balls are calling your name!

They’ve become a go-to sweet treat in our house, especially around the holidays. Every time I make them, I’m reminded that simple ingredients really can create something magical.

My husband is a die-hard Reese’s peanut butter cups fan, so a few years ago I started making chocolate covered peanut butter balls as a homemade version of his favorite treat. Now? This white chocolate twist has become our festive go-to! I usually make a double batch every December because they disappear at every cookie exchange and Christmas party we go to.

They’re that good!

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Why You’ll Love These White Chocolate Peanut Butter Balls

• No baking required! Just mix, chill, dip, and you’re done.
• Made with creamy peanut butter and confectioners’ sugar for the perfect melt-in-your-mouth peanut butter filling.
• Dipped in smooth melted white chocolate or almond bark (whichever you have on hand).
• Easy to customize with festive sprinkles, graham cracker crumbs, or even a drizzle of dark chocolate.
• Perfect for cookie exchanges, holiday parties, or just to share a little Christmas spirit at home.
• A fun baking task for little hands to help with. My kids love rolling the 1-inch balls, and decorating them with holiday sprinkles is always a hit in our kitchen!
• Stores beautifully in an airtight container, making them a great make-ahead option for gift tins or dessert platters.

Ingredients You’ll Need For These Easy Peanut Butter Balls

These white chocolate peanut butter balls come together with just a handful of simple ingredients, most of which you probably already have in your pantry!

• Smooth peanut butter: The main ingredient! I recommend using a regular, shelf-stable peanut butter like Jif or Skippy. Natural peanut butter tends to separate and makes the mixture too soft. Crunchy peanut butter also works if you prefer a crunch to your white chocolate peanut butter truffles.
• Butter: Adds richness to the peanut butter filling. Salted or unsalted both work. Just use what you have!
• Powdered sugar: Sweetens and thickens the peanut butter mixture into a soft dough (also called confectioners’ sugar).
• White chocolate chips or almond bark: Use either one or a mix! Almond bark melts super smooth, while white chocolate chips give that classic flavor.
• Festive sprinkles, graham cracker crumbs, or even a drizzle of dark chocolate: These are totally optional, of course, but it’s always fun to get creative when baking!

Tools You’ll Need For White Chocolate-Covered Peanut Butter Balls

You don’t need much to make these delicious treats:

• Large bowl: To mix the peanut butter filling.
• Microwave-safe bowl: For melting your white chocolate or candy melts.
• Large Baking sheet: Lined with parchment paper or wax paper to set the dipped balls.
• Spatula or spoon: To help scrape down the side of the bowl while mixing.
• Small cookie scoop (optional): Helps portion evenly sized 1-inch balls.
• Potato masher (optional): This seems like a random tool to include, but I’ve shared a fun tip below that I promise will be worth it!

How to Make White Chocolate Peanut Butter Balls

Step 1: Prepare your baking sheet

Line a large cookie sheet with parchment paper or wax paper. Set aside.

Step 2: Make the peanut butter filling

In the bowl of a stand mixer or using a handheld mixer, beat the softened butter and peanut butter on medium-high speed until creamy and smooth (about 2-3 minutes). Add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed for 2 minutes until everything is well-combined. The mixture will be soft and crumbly.

Step 3: Shape the peanut butter balls

Using your hands or a small cookie scoop, roll the peanut butter mixture into 1-inch balls. Place the balls on the prepared baking sheet. Keep rolling until all the mixture is shaped. You should have about 30 balls total. If the mixture becomes too soft while rolling, chill the dough for 10–15 minutes to make it easier to handle.

Step 4: Chill the peanut butter balls

Chill the shaped peanut butter balls in the refrigerator for at least 1 hour. During the last few minutes of chilling, start melting the white chocolate (or almond bark).

Step 5: Melt the chocolate

In a microwave-safe bowl, melt your white chocolate chips (or almond bark) with vegetable oil in 30-second increments, stirring after each increment, until smooth. Let the chocolate cool for about 5 minutes before dipping, so it doesn’t melt the peanut butter balls.

Step 6: Dip balls

Remove the peanut butter balls from the refrigerator. Working with one ball at a time, gently drop it into the melted white chocolate. You can use a fork, spoon, or even a spiral dipping tool for this. Make sure the peanut butter ball is fully coated in the smooth, creamy chocolate.

Gently tap the fork (or your dipping tool) on the side of the bowl to remove any excess melted chocolate. This keeps the coating neat and prevents a big chocolate puddle underneath the ball.

Here’s a fun tip to make dipping even easier and a little less messy! After dipping the bottom of each peanut butter ball, place it on the bottom of a potato masher (yep, the one with the grid pattern). The masher allows any extra chocolate to drip off, giving the peanut butter ball a smooth, even finish. You can then use a spoon to drizzle more chocolate over the top, letting the excess drip back down. The result is a beautiful, clean-looking ball!

Repeat this process with all the peanut butter balls. If the chocolate starts to thicken, pop it back in the microwave for a few more seconds to re-melt it to a smooth consistency. 

Step 7: Decorate (optional)

While the chocolate is still wet, sprinkle with festive sprinkles, graham cracker crumbs, or drizzle with the remaining white chocolate or a little dark chocolate using a spoon, piping bag or squeeze bottle. It’s the perfect way to add a personal touch and festive flair! 

Step 8: Chill to Set

Transfer the baking sheet to the refrigerator and chill the balls for 30 to 60 minutes or until the chocolate has fully hardened. This will give you perfectly set, smooth, and firm peanut butter balls. 

Step 9: Storage

Store your white chocolate peanut butter balls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 2 weeks. The peanut butter centers can get a little soft if left out at room temperature, so it’s best to enjoy them straight from the fridge for the perfect texture.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!