These no-bake peanut butter truffles will be the highlight of your holiday cookie platter. You can’t go wrong with these treats!

Peanut Butter Truffle cut in half to show the creamy peanut butter center.

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Can you believe we’re so close to Christmas? Are you ready? Are you pumped??

I sure am! This week, I’m finalizing our Christmas dinner menu, starting and finishing shopping (fingers crossed!), binge watching #alltheChristmasmovies, squeezing what feels like two weeks of work into my final 4 ½ days before two full weeks off.

I will also be putting five fantastic posts out into the world for you guys. I’ve been slacking here a little since Thanksgiving – I certainly needed a little break – but I know you’re gonna love what’s coming this week and early next.

First up are these peanut butter truffles.

Truffle Ingredients

Here’s what you’ll need for these decadent no-bake truffles (keep scrolling down to the recipe card for the full ingredient list and instructions!):

  • creamy peanut butter (non-organic brands work best)
  • unsalted butter
  • pure vanilla extract
  • kosher salt
  • powdered sugar
  • dark chocolate or chocolate chips (around 62% cacao)
  • virgin coconut oil

Peanut Butter Truffles on a plate.

How to Make No-Bake Peanut Butter Truffles 

These peanut butter truffles are no-bake, no fuss, no muss treats that will blow any peanut butter-chocolate lover away. They’re SO EASY to make, too!

  1. First, you’ll mix a quick peanut butter dough up with peanut butter, butter, salt, vanilla extract, and powdered sugar.
  2. Scoop out golf-ball size rounds of dough and roll them in your hands into smooth balls.
  3. Freeze the dough balls on a baking sheet.
  4. Melt the chocolate and coconut oil together to make a smooth chocolate dip.
  5. Dip the frozen balls in chocolate and place them on another baking sheet to harden.

Who could possibly turn down rich and creamy truffles covered in chocolate that are exactly like the Lindt peanut butter truffles that you find in the store? NOT ME!

These oh so easy peanut butter truffles are sort of like buckeyes but a little more formal and without all the trouble it takes to make peanut butter cups.

If you wanted to dress them up a little, you could drizzle some chocolate over the tops or sprinkle them with chopped peanuts, chocolate sprinkles, or crushed chocolate wafer cookies.

Peanut Butter Truffles

Make these fantastic holiday treats now and freeze a bunch to keep for Santa’s cookie plate – he’ll love them!

And if you’re in need of other no-bake treats for a holiday party or cookie tray, how about some peppermint pretzel marshmallow fudge or some booze balls?

Peanut Butter Truffle cut in half to show the creamy peanut butter center.

Peanut Butter Truffles

Yield: about 2 dozen
Prep Time: 1 hour
Chilling Time: 3 hours
Total Time: 4 hours

Peanut butter truffles are fancy enough for a holiday cookie platter but familiar enough for a backyard party. They're a no bake dessert that are easy to make and will make every peanut butter-chocolate lover in your life SO happy!

Ingredients

  • 1 cup peanut butter
  • ¼ cup (½ stick) butter, at room temperature
  • ½ tsp pure vanilla extract
  • ½ tsp kosher salt
  • 2 cups powdered sugar
  • 1 ½ cups finely chopped dark chocolate or chocolate chips (around 62% cacao)
  • 1 tablespoon coconut oil

Instructions

  1. In the bowl of a stand mixer, beat the peanut butter and butter together until completely combine and the mixture is fluffy.  Beat in the vanilla and salt.  Add the powdered sugar and stir on low speed until fully incorporated.
  2. Line a baking sheet with parchment or wax paper.  Scoop out rounds of dough with a small cookie scoop.  Roll the dough into balls with your hands and place the balls on the prepared baking sheet.  Freeze for 1 hour.
  3. Melt the coconut oil in a small saucepan over medium-low heat and whisk in the chocolate until melted.  Remove the pan from the heat.
  4. Remove the baking sheet from the freezer.  Dip the end of a toothpick into the melted chocolate and stick the toothpick into one of the peanut butter balls.  Pick up the ball and roll it around in the chocolate to coat; gently shake off the excess chocolate into the pan.  Dip the end of a second toothpick in the chocolate and nudge the truffle off the first pick, sealing up the hole with a little extra chocolate from the picks.
  5. Repeat with remaining peanut butter balls.  Allow the chocolate to set up in the refrigerator for at least 2 hours before serving. 

Storage: Refrigerate for up to 1 week or freezer for up to 1 month.

Notes

adapted from Heather Christo

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Peanut Butter Truffles

Notes

These peanut butter truffles can be made up to 1 month in advance and frozen in an airtight container. Thaw them in the fridge overnight before serving.

Ingredients

1 cup peanut butter
¼ cup (½ stick) butter, at room temperature
½ tsp pure vanilla extract
½ tsp kosher salt
2 cups powdered sugar
1 ½ cups finely chopped dark chocolate or chocolate chips (around 62% cacao)
1 tablespoon coconut oil

Instructions

  • 01

    In the bowl of a stand mixer, beat the peanut butter and butter together until completely combine and the mixture is fluffy.  Beat in the vanilla and salt.  Add the powdered sugar and stir on low speed until fully incorporated.

  • 02

    Line a baking sheet with parchment or wax paper.  Scoop out rounds of dough with a small cookie scoop.  Roll the dough into balls with your hands and place the balls on the prepared baking sheet.  Freeze for 1 hour.

  • 03

    Melt the coconut oil in a small saucepan over medium-low heat and whisk in the chocolate until melted.  Remove the pan from the heat.

  • 04

    Remove the baking sheet from the freezer.  Dip the end of a toothpick into the melted chocolate and stick the toothpick into one of the peanut butter balls.  Pick up the ball and roll it around in the chocolate to coat; gently shake off the excess chocolate into the pan.  Dip the end of a second toothpick in the chocolate and nudge the truffle off the first pick, sealing up the hole with a little extra chocolate from the picks.

    Repeat with remaining peanut butter balls.  Allow the chocolate to set up in the refrigerator for at least 2 hours before serving.  Refrigerate for up to 1 week or freezer for up to 1 month.

adapted from Heather Christo

This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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  • Kayle (The Cooking Actress)
    December 15, 2014 at 6:19 PM

    I ADORE that silky pb filling in the truffles!!! delicious!

  • January 15, 2015 at 11:31 AM

    Oh yeah, these truffles are quite a hit. Hope you love(d) them!

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