White Chocolate Peanut Butter Balls

Prep Time:3

Ingredients

1 cup (240g) creamy peanut butter (avoid natural style)
4 tbsp (58g) unsalted butter, room temperature
2 cups (240g) powdered sugar
½ tsp vanilla extract
1 pinch of salt
12 oz (340g) white chocolate (candy melts, chocolate chips, or almond bark)
1 tsp vegetable oil (for thinning the chocolate)
sprinkles, for topping (optional)

Instructions

Line a large cookie sheet with parchment paper or wax paper. Set aside.
In the bowl of a stand mixer or 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 salt. Beat on low speed for 2 minutes until everything is well combined. The mixture will be soft and crumbly.
Using your hands or a small cookie scoop, roll the peanut butter mixture into 1-inch balls, about 18 grams each. Place the balls on the prepared baking sheet. You should have about 30-32 balls total. If the mixture becomes too soft, chill the dough for 10–15 minutes to make it easier to handle.
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.
In a microwave-safe bowl, melt your white chocolate chips (or almond bark, or candy melts) with vegetable oil in 30-second increments, stirring after each, until smooth. Let the chocolate cool for about 5 minutes before dipping.
Remove the peanut butter balls from the refrigerator. Working with one ball at a time, gently drop it into the melted white chocolate. Use a fork, spoon, or spiral dipping tool for this. Tap the fork (or dipping tool) on the side of the bowl to remove any excess chocolate. For an easier dip, place each ball on a potato masher after dipping the bottom. This allows excess chocolate to drip off, giving it a smooth finish. Drizzle more chocolate over the top with a spoon and allow the excess to drip off.
Optional: While the chocolate is still wet, sprinkle with festive sprinkles, graham cracker crumbs. You can also wait until they are set and drizzle with the remaining white chocolate or a little dark chocolate. It’s a great way to add a personal touch!
Transfer the baking sheet to the refrigerator and chill the balls for 30 to 60 minutes until the chocolate has fully hardened.
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 at room temperature, so it’s best to enjoy them straight from the fridge for the best texture.

Notes

Try swapping the white chocolate for milk chocolate or a dark chocolate for a different flavor profile.
If the white chocolate is to thick after melting, simply add a little more vegetable oil and stir to reach the desired consistency.
If your peanut butter centers start to melt while coating, your melted chocolate might be too hot. Allow the chocolate to cool for a few minutes to avoid this. You can also chill the peanut butter balls a bit longer before dipping.
If the melted chocolate starts to harden, just pop it back in the microwave for 10-15 seconds to re-melt it.