Peanut Butter Balls

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“Every year around Easter and Christmas while I was growing up I can remember my (ex) stepmother's mom making these "cookies", and everyone used to fight over them. About a year ago I got to craving them again, but she has since passed away. There are a lot of peanut butter ball recipes out there, but none quite like this one. This one uses quick cooking oats (like I remember) instead of just peanut butter or rice krispies, and I, myself, like the oatmeal taste better than the others. This recipe was put together using several different recipes, but I have adjusted the ingredient amounts and directions to my liking. Dipping the balls in chocolate and paraffin wax is up to you, but I think it adds to the flavor. I have sometimes gotten over a hundred balls, depending on how big you roll them, and rolling out the balls is what makes the prep time so long.”
75-100 balls

Ingredients Nutrition

  • 4 cups smooth peanut butter (I find that JIF peanut butter has the best flavor and works the best)
  • 1 cup butter
  • 5 cups powdered sugar
  • 2 cups oats
  • 1 -2 paraffin wax block (optional)
  • 1 (16 ounce) bag semi-sweet chocolate chips (optional, I'm not really sure of the size bag to get, but it's the basic, most common size bag of ch) (optional)


  1. In a medium sized bowl combine powdered sugar and oats; mix well.
  2. In a small saucepan melt together the butter and peanut butter until smooth and well incorporated.
  3. Add the peanut butter "sauce" to bowl of oatmeal and sugar. Mix together well using a spoon at first, then after "sauce" has cooled slightly use your hands to better mix all ingredients together.
  4. Roll into balls about an inch in diameter (or whatever size you wish). Lay formed balls on wax paper or foil until all dough has been used.
  5. After forming balls, melt paraffin wax in a double boiler, then add chocolate chips. Melt and mix together well.
  6. Place about a handful of peanut butter balls in chocolate wax, being sure to stir in order to coat balls completely. Remove coated balls with a spoon and return to wax paper or foil to cool and dry.
  7. Enjoy immediately or store in an airtight bowl in the fridge.

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