The first time I made these Christmas Peanut Butter Truffles, my whole kitchen smelled like that irresistible mix of creamy peanut butter and sweet melted white chocolate, and I instantly felt transported into holiday-baking mode. It was one of those cozy December afternoons where I wanted something festive but easy, and as I rolled the dough between my palms, the soft texture reminded me of making Christmas cookies as a kid. I loved how simple they were, yet every bite tasted like pure holiday magic.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the joy of holiday baking without ever turning on the oven, and from my own experience, these truffles always impress people far more than the tiny amount of effort they require.
Ingredients
- 1 cup powdered sugar
- ½ cup peanut butter
- 3 tbsp butter, softened
- 16 oz white melting chocolate
- Sprinkles (holiday colors recommended)
I’ve tried this recipe using various peanut butters and chocolates, and TRUST ME, using regular creamy peanut butter works far better than natural peanut butter—the natural kind is too oily and makes the truffles soft and greasy. The powdered sugar gives the filling that classic candy-truffle texture, and the softened butter helps everything blend smoothly. For dipping, white melting chocolate is easier than white chocolate chips, which tend to seize. And of course, the sprinkles make them festive—don’t skip them!
Equipment Needed
- Mixing bowl
- Electric mixer or sturdy spoon
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork (for dipping)
- Small cookie scoop (optional)
I make these truffles with nothing but a simple bowl and spoon when I’m feeling old-school, but an electric mixer definitely makes the filling come together faster and smoother. A baking sheet lined with parchment is essential so the truffles don’t stick, and a fork works just as well as a fancy dipping tool—I’ve done it both ways. A cookie scoop keeps the truffles uniform, but I’ve also rolled them by hand many times, and they still look adorable and festive.
Step-by-Step Instructions
When I start making these truffles, the first thing I do is beat together the peanut butter, powdered sugar, and softened butter. The mixture always looks crumbly for a moment before it suddenly comes together into a smooth, soft dough. I can always tell it’s ready when I can pinch a bit between my fingers and it holds its shape. Sometimes I adjust with an extra tablespoon of powdered sugar if it feels a bit too sticky.
Once the filling is mixed, I scoop out small balls and roll them gently between my palms. This part always feels oddly therapeutic—the dough is soft, cool, and incredibly pleasant to work with. I set each truffle on a parchment-lined baking sheet. After rolling all of them, I pop the tray into the freezer for about 15 minutes. Chilling them helps the filling firm up enough so they don’t fall apart during dipping. Trust me, don’t skip this step; dipping room-temperature filling is a disaster waiting to happen.
While the truffles chill, I melt the white chocolate in the microwave in 20-second intervals. I stir between each one until it’s perfectly smooth and glossy. I learned the hard way that white chocolate burns FAST, so now I always melt it slowly and gently. Once the chocolate is fully melted, I take out the chilled truffles and begin dipping them one by one with a fork. I tap the fork lightly against the bowl’s edge to remove excess chocolate—this gives the truffles that beautiful smooth shell.(See the next page below to continue…)