Monday, December 12, 2016

Easy Peanut Butter Balls


It's Christmas goodie making day!

Every year I make a bundle of Christmas goodies for MGG's staff and mine as well, and today is the day.  It's a marathon of baking to say the least.

Today I'm bringing you a wonderful treat.  Tell me, honestly, who doesn't love peanut butter and chocolate?  I haven't met a single soul yet!

I've always been a great fan of Buckeyes cookies, and this little recipe for Easy Peanut Butter Balls, I got from my mom are pretty much the same only slightly bigger in size and completely covered in chocolate.  They are so scrumptious it was hard to keep us from eating them and getting them into the cookie containers!

They are easy to make and you can adjust the size to make a ton of them if you want.  I used this 2 tablespoon cookie scoop, but you could use this 1 tablespoon cookie scoop for more delicate ones.  It's also recommended that you freeze the peanut butter balls so they firm up.  They are much easier to handle when dipping in chocolate. 

Easy Peanut Butter Balls are always such a great hit.  Kids and adults alike love them!  I hope you add these to your list of Christmas treats this year.


Easy Peanut Butter Balls

2 cups creamy peanut butter
2 cups confectioner's sugar
4 Tbls unsalted butter, softened
½ tsp vanilla extract
¼ tsp salt
1 12-ounce package dark chocolate chips

Line a baking sheet with parchment paper and set it aside.  

Using an electric mixer, mix together peanut butter, confectioner's sugar, butter, vanilla extract and salt  on low until combined. Using a 2 tablespoon cookie scoop, scoop dough to create individual balls and place onto the parchment paper. Place them in freezer for 15 minutes so they harden a little bit.

Melt chocolate chips in a heat proof bowl in the microwave for 1 minute at 50 % power.  Stir, continue heating at 50% power in 30 second increments until melted, stirring after each interval.

Remove peanut butter balls from the freezer and dip into the melted chocolate using a spoon and then place back onto the parchment paper lined baking sheet to dry.

These may be stored in an airtight container for several day, or in the refrigerator, although they will harden slightly.

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