Next, I use a small cookie scoop or spoon to portion out the dough. I roll each piece between my palms into a perfect little ball. I place them on a parchment-lined baking sheet, spacing them slightly apart. Once the tray is full, I pop it into the freezer for about 20 minutes. This firms the peanut butter centers so they don’t melt or fall apart when dipped into the warm chocolate.
While the peanut butter balls chill, I melt the chocolate chips in a microwave-safe bowl. I always heat them in short 20-second bursts, stirring between each round. It prevents the chocolate from scorching and keeps it silky smooth. When the balls are firm, I take them out of the freezer and dip each one into the melted chocolate using a fork, letting the extra chocolate drip off before setting them back onto the parchment.
Once all the balls are dipped, I sometimes drizzle a little extra chocolate on top or add sprinkles for a festive touch. Then I pop the tray back into the fridge so the chocolate coating can harden completely. After about 15 minutes, they’re perfect—glossy, smooth, and ready to enjoy.
Pro Tips for Best Results
I’ve tested this recipe several times, and here’s something I learned the hard way: don’t skip chilling the peanut butter centers before dipping. I rushed this step once, and the warm chocolate melted the dough, creating a sticky mess. Freezing them first ensures perfectly coated, evenly shaped treats.
Another tip is to use good-quality chocolate chips or even melting wafers if you want a thinner, smoother coating. Some cheaper chocolate chips seize or thicken too quickly, making dipping more difficult. Adding just 1/2 teaspoon of coconut oil to the melted chocolate can also help maintain a glossy finish.
If your dough feels too sticky when rolling, simply add more powdered sugar until it firms up. The humidity in the air can change drastically from season to season, and I’ve noticed this recipe can require slight adjustments each time. Don’t be afraid to tweak it until the dough feels right in your hands.
Lastly, work in batches if your kitchen runs warm. Leaving the peanut butter balls in the freezer until you’re ready to dip them will make the process smoother and quicker, helping maintain the perfect texture.
Common Mistakes to Avoid
I made the mistake once of melting the chocolate quickly on high power in the microwave, and it burned before it even looked melted. Chocolate is delicate—slow and steady always wins here. Short bursts with stirring in between ensures that beautiful smooth consistency.(See the next page below to continue…)