Peanut Butter Truffles
These Peanut Butter Truffles feature a smooth, creamy peanut butter center coated in a rich dark chocolate shell. With just a handful of ingredients and no baking required, they're an easy homemade candy that's perfect for holidays, gifting, or satisfying a sweet craving.
Equipment
- Mixing bowl
- Electric hand mixer or wooden spoon
- Rubber spatula
- Small cookie scoop (1 tablespoon)
- Baking sheet or tray
- Parchment paper or wax paper
- Microwave-safe bowl
- Fork or chocolate dipping tool
- Measuring cups and spoons
Ingredients
Peanut Butter Filling
- ½ cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1¼ cups powdered sugar
Chocolate Coating
- 8 ounces dark chocolate chips
- 2 tablespoons coconut oil
Instructions
- Line a baking sheet or tray with parchment paper and set it aside.
- In a medium mixing bowl, beat together the peanut butter, softened butter, vanilla extract, and salt until smooth and creamy.
- Gradually add the powdered sugar and mix until a thick, smooth dough forms.
- Scoop about 1 tablespoon of the mixture and roll it into a smooth ball with your hands. Place each truffle onto the prepared baking sheet.
- Transfer the tray to the freezer for 20 to 30 minutes, or until the truffle centers are firm.
- While the filling chills, combine the chocolate chips and coconut oil in a microwave-safe bowl.
- Microwave for 1 minute, then stir until smooth. If needed, continue heating in 15-second intervals, stirring after each, until fully melted.
- Using a fork or dipping tool, coat each chilled peanut butter ball in the melted chocolate, allowing any excess chocolate to drip back into the bowl.
- Return the coated truffles to the lined baking sheet.
- Refrigerate until the chocolate is completely set.
- Serve chilled or at room temperature.
Notes
- Use regular creamy peanut butter for the best texture. Natural peanut butter that separates can make the filling too soft.
- If the filling is too sticky to roll, mix in a little more powdered sugar, one tablespoon at a time.
- Keep the peanut butter centers chilled while dipping to make coating them in chocolate easier.
- Dark, milk, or semi-sweet chocolate all work well for the coating, depending on your preference.
- Decorate with a drizzle of melted chocolate or a sprinkle of flaky sea salt before the coating sets for a bakery-style finish.
- Store the truffles in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Let frozen truffles sit at room temperature for a few minutes before serving.