Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer (can mix by hand, but a mixer is easier)
- Baking sheets
- Parchment paper or wax paper
- Small microwave-safe bowl or double boiler
- Forks or dipping tools
- Measuring cups and spoons
Step-by-Step Instructions
First, I make sure my butter is perfectly softened. I leave it on the counter for a few hours until it yields easily to a gentle press. In my large mixing bowl, I combine the softened butter and the creamy peanut butter. Using my hand mixer on medium speed, I beat them together for 1-2 minutes until they are completely smooth, light, and fluffy. This step incorporates air and ensures there are no lumps, creating the silky base for our centers.
Next, I add the powdered sugar, vanilla extract, and salt. I start the mixer on low speed to avoid a sugar cloud in my kitchen! Once the sugar is somewhat incorporated, I increase the speed to medium and mix for another 1-2 minutes. The mixture will be very thick and will start to pull away from the sides of the bowl, forming a soft, pliable dough. I sometimes finish mixing with my hands to feel the perfect consistency—it should hold together when squeezed without being sticky. If it’s too dry, add a teaspoon of milk. Too sticky, add a bit more powdered sugar.
Now, for the rolling. I line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, I portion out the dough. Then, with clean, dry hands, I roll each portion into a smooth, tight ball, placing them on the prepared sheet. If my hands get sticky, I rinse and dry them. This is a great step to do with kids! Once all the balls are rolled, I place the entire baking sheet in the freezer for 30 minutes. This chill is critical—it firms up the centers so they don’t fall apart or melt when dipped in the warm chocolate.(See the next page below to continue…)