The 4-Ingredient Dessert I Make Every Christmas

When the holiday season arrived at my house growing up, I always knew two things were on the menu. Every year, we’d make cut-out sugar cookies decorated with plenty of colorful frosting along with peanut butter balls, which became more and more impressive to me every year.

I grew up watching my mom roll and dip countless peanut butter balls to package for co-workers and friends, and I always thought it was a lot of work. That was until I grew up and realized just how simple these genius holiday treats were. Now, I make them every year, too, gifting some to friends and keeping a platter waiting for my chocolate and peanut butter-loving sister.

These easy holiday treats are made with just a handful of ingredients for a low-lift cookie box addition. Yes, they’re similar to Buckeyes, but my family never called them that. They’re fully covered with chocolate and require fewer ingredients. We’ve always simply called them peanut butter balls, and they continue to live on as a family favorite recipe every year.

Choosing the Right Peanut Butter

When it comes to choosing the best peanut butter for this recipe, stick with creamy peanut butter. For best results, opt for a no-stir option such as Jif or Skippy. Natural peanut butter won’t produce quite the same smooth texture.

How To Make My 4-Ingredient Peanut Butter Balls

For about 24 balls, you’ll need:

• 1 1/2 cups (390g) creamy peanut butter

• 4 tablespoons salted butter, softened

• 2 1/4 cups (270g) powdered sugar

• 12 ounces semisweet chocolate, chopped

In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and peanut butter. Mix at medium speed to combine until smooth. Add in the powdered sugar and mix on low until the mixture is no longer crumbly, about 2 minutes. Transfer the bowl to the fridge to chill for 20 minutes.

Line a baking sheet with parchment paper. Using a medium cookie scoop, portion out the dough onto the baking sheet and stick it in the freezer for 10 to 20 minutes. Roll each scoop into smooth balls. If the dough warms up too much, chill it again before rolling additional balls. Transfer the baking sheet to the freezer and freeze for 30 minutes.

Over a double boiler or in the microwave, melt the chopped chocolate. Place a peanut butter ball on the tines of a large fork to hold it while dipping (don’t insert the tines into the ball). Dip the ball into the chocolate to completely coat it. Remove the ball from the chocolate, holding it over the bowl, and gently tap off any excess. Transfer back to the lined baking sheet and spoon additional chocolate over any holes. Repeat with each ball. Transfer the baking sheet to the fridge to allow the chocolate to fully set.

Store the peanut butter balls in an airtight container. Keep them in the fridge for up to 1 week or in the freezer for up to 1 month.

Get Creative With Customizations

The sky's the limit with this no-bake recipe. You can dress these up for any and all occasions:

• Add sprinkles: Add a few sprinkles on top of each ball when the chocolate is still wet for a pop of color.

• Swap the chocolate: My preference is to melt chopped semisweet chocolate bars for this recipe, but there are plenty of other options. You can choose dark chocolate, bittersweet, or milk chocolate.

• Try a drizzle: To dress up the outside of these peanut butter balls, use a bit of extra chocolate after the initial layer has set. Drizzle the same semisweet chocolate or add a pop of white chocolate with food coloring for a festive touch.

• Incorporate crunch: The filling is smooth, but you can change that if preferred. Consider adding nuts or try Rice Krispies cereal or even crushed cornflakes in the mixture. You can also sprinkle the tops with chopped peanuts for added crunch.

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