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Peanut Butter Balls are a super simple, no-bake, treat that are great any time of the year. Sometimes called buckeye balls, these sweet and salty peanut butter balls are dipped into dark chocolate and are irresistible!

tray of peanut butter balls

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Serve these chocolate peanut butter balls with these other no bake treats: chocolate peanut butter cornflake cookies, chocolate lush, and Christmas Oreo bon bons.

First of all, I say “balls” a lot in this post and that makes me snicker. Sorry for my immaturity. I’m about to be a mom, I need to straighten up.

As you know, I’m all for all things chocolate + peanut butter (thankfully my sweet tooth is mostly back).

I first made these for a Christmas party I was helping to “cater” for my mom.

I guess they’re called Buckeye Balls because they look like the nuts of of the Ohio Buckeye Tree. Since I’m in Michigan, I think I’ll stick with calling them Peanut Butter Balls. We’re not so fond of Ohioans (just kidding).


These no bake peanut butter balls only take a few ingredients that I bet you already have on hand!

  • Butter – You’ll need melted butter. Salted or unsalted works.
  • Powdered Sugar – Also called confectioners’ sugar or icing sugar. Same thing.
  • Peanut Butter – I used smooth peanut butter but chunky would add nice texture!
  • Vanilla – Use a good quality vanilla extract, not imitation, if you can!
  • Chocolate – I like to melt Ghirardelli baking chips (that I always have on hand) or melting wafers, or Baker’s dark chocolate dipping chocolate.

For a variation, try PB Rice Krispie Balls. The extra crunch switches up the vibe, but both are really good, especially cold, straight out of the fridge.


Making these peanut butter balls is so easy!

First, line a baking sheet with parchment paper and set aside so it’s ready.

Then, to a large mixing bowl, add the melted butter, powdered sugar, peanut butter, and vanilla and mix with a hand mixer on low until fully combined.

Next, use a small cookie scoop or a teaspoon to scoop out peanut butter balls – they should be about 1″ to 1.5″. Use your hands to roll them smooth, then place them on the prepared baking sheet, repeating until you’re out of mixture.

Place the baking sheet of balls into the fridge to firm up for about an hour. This will make them easier to work with.

Once chilled, melt your chocolate. If using baking chips, place them in a microwave safe bowl and microwave for 30 seconds, then stir. Repeat until smooth. You can also add in a teaspoon of coconut oil to help smooth it, if necessary.

When ready, use a toothpick to poke a peanut butter ball, then dip into the melted chocolate. Let the excess chocolate drip off, then place back on the pan. Repeat until you’re out of balls. You can easily smooth over the toothpick holes if you don’t want to see them.

tray of chocolate dipped peanut butter balls

I initially planned on trying the new Ghirardelli Melts that I saw at the grocery store but Target only had the white chocolate version. So, I went with Baker’s dipping chocolate. It’s really convenient because you melt it right in the container it comes in. No dirty dishes – dried chocolate is hard to clean!


Not long in my house! But if you do have leftovers, they should keep for about 2 weeks in an airtight container in the fridge. They’re really good cold!


Yes, you can freeze buckeye balls. Once the chocolate has set, place them in an airtight container or freezer bag, in a single layer, and freeze for up to two months.

tray of buckeye balls with title overlay

Need more Chocolate & Peanut Butter treats in your life? Try these:

Tools found on Amazon to help you:

  • Mixing Bowls – I love the grippy bottom bowls.
  • Baking Sheets – Use ones with a lip so your balls don’t go rolling around the kitchen.
  • Cookie scoop – The scoop makes it easy to scoop out the balls.


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tray of peanut butter balls
5 from 3 votes

Peanut Butter Balls {aka Buckeye Balls}

Servings: 3 dozen
Prep Time: 15 minutes
Chill Time 1 hour
Total Time: 1 hour 15 minutes
Peanut Butter Balls are a super simple, no-bake, treat that are great any time of the year. Sometimes called buckeye balls, these sweet and salty peanut butter balls are dipped into dark chocolate and are irresistible!


  • ¼ cup butter melted
  • 1 ¾ cup powdered sugar
  • ¾ cup peanut butter
  • ½ teaspoon vanilla
  • 7 oz Baker’s dark chocolate dipping chocolate


  • Line a baking sheet with parchment or wax paper and set aside.
  • In a large bowl, add the melted butter, powdered sugar, peanut butter, and vanilla. Beat on low with an electric mixer until fully combined.
    1/4 cup butter, 1 3/4 cup powdered sugar, 3/4 cup peanut butter, 1/2 teaspoon vanilla
  • Using a cookie scoop (or a spoon), scoop the mixture and roll into approximately 1" to 1.5" balls. Place on your prepared pan and repeat until you’re out of mixture.
  • Put the pan of balls in the fridge for at least an hour to firm up.
  • Melt the chocolate according to the directions (30 seconds, stir, 30 seconds, stir).
    7 oz Baker’s dark chocolate dipping chocolate
  • Use a toothpick to poke the balls, dip into the chocolate (I left the tops exposed), let any excess chocolate drip off, then place back on the parchment lined pan. Repeat until you’re done.
  • Place back in the fridge to allow the chocolate to set.
  • Once they were done, I removed all the toothpicks and smoothed over the hole marks.
  • Enjoy!


Peanut Butter Balls will keep for up to 2 weeks in an airtight container in a fridge.
Adapted from Shugary Sweets


Serving: 1g | Calories: 1185kcal | Carbohydrates: 113g | Protein: 21g | Fat: 76g | Saturated Fat: 33g | Cholesterol: 43mg | Sodium: 446mg | Potassium: 892mg | Fiber: 11g | Sugar: 90g | Vitamin A: 499IU | Calcium: 81mg | Iron: 9mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published December 16, 2013

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  1. Awww, my mom used to always make these for Christmas, but has stopped in recent years. I totally miss them. And they MUST be refrigerated in my book 🙂

  2. I love that Ghirardelli chocolate! I use it all the time at Christmas. I will have to try the Baker’s chocolate.

  3. Yum! I made some brownie buckeye bars last weekend that I think are probably the easier version of these. They were amazing so I can only imagine how yours came out.
    Happy baking!

  4. We’ve always just called them buckeyes in Ohio 🙂 Thanks for sharing your recipe though, they look great!