Equipment Needed
- Medium mixing bowl
- Hand mixer or sturdy wooden spoon
- Baking sheet
- Parchment paper or wax paper
- Small microwave-safe bowl
- Fork or toothpicks
- Spatula
Step-by-Step Instructions
First, we’ll make the peanut butter center. In your medium mixing bowl, combine the peanut butter, softened butter, and powdered sugar. If you have a hand mixer, use it on low speed to bring everything together. If you’re using a wooden spoon, be prepared for a little arm workout! Mix until the ingredients form a thick, cohesive dough that pulls away from the sides of the bowl. It should have the consistency of playdough and not be sticky. If it’s too crumbly, add a teaspoon more peanut butter. If it’s too sticky, add a tablespoon more powdered sugar. I learned the hard way that getting this texture right is everything.
Next, line a baking sheet with parchment paper. Pinch off pieces of the dough and roll them into 1-inch balls, placing them on the prepared sheet. I find that lightly dampening my hands with water prevents the dough from sticking to my palms. This part is so satisfying—rolling those perfect little spheres. Once all the balls are rolled, pop the entire baking sheet into the freezer for at least 15-20 minutes. This step is non-negotiable! It firms up the balls so they don’t fall apart when you dip them in the warm chocolate.
While the balls are chilling, melt your chocolate. Place the chocolate chips (and the optional teaspoon of coconut oil) in a microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly after each burst, until the chocolate is completely smooth and glossy. Let it cool for about 5 minutes; you don’t want it piping hot. Remove the peanut butter balls from the freezer. Using a fork or a toothpick, dip each ball into the melted chocolate, let the excess drip off, and return it to the parchment paper. I use a spoon to help drizzle chocolate over any bare spots left by the fork.(See the next page below to continue…)