I started making these little peanut butter balls on a rainy Tuesday when the snack gremlins came calling and the dishwasher was already full. It’s the kind of recipe you can make with a podcast mumbling in the background, one sock on, and a spoon you probably should have measured with but absolutely did not. The original idea comes form my aunt, who used to stash them in a tin labeled lima beans so we kids would ignore it. Spoiler, we found it. And now I make a batch whenever I need something sweet and not fussy, which is often.
Why I keep making these even when I’m busy
I make this when the afternoon slump hits and I want a treat that won’t ask me to preheat anything. My family goes a bit wild for these because they taste like a cross between a cookie and a candy, but they take about seven minutes. Also, I can tweak them depending on what’s in the cupboard. If the peanut butter is a bit stiff, no worries, I just warm it a tad and carry on. I used to overmix and get annoyed when they felt greasy, actually, I find it works better if I stir just until it looks like a rough dough, then stop. Imperfect is perfect here.
What you’ll need, and what I swap in a pinch
- 1 cup creamy peanut butter, room temp if you can. Natural or regular both work. My grandmother swore by the jar with the cheerful label, but honestly, any decent peanut butter is fine. If you like reading about peanut butter types, this guide from Serious Eats is a fun rabbit hole.
- ⅓ cup honey or maple syrup. I sometimes use maple when I’m out of honey, or when I want a softer chill. If you prefer less sweet, go ¼ cup and adjust to taste.
- 1 cup quick oats or finely rolled oats. If you use rolled oats and they feel too chunky, blitz them for a few pulses. I like the texture. Certified gluten free oats like Bob’s Red Mill are great if you need that.
Optional but lovely: a pinch of flaky salt, 1 teaspoon vanilla, or a handful of mini chocolate chips. On second thought, the chips make them feel like a party, so I add them more often than not.
How I throw them together
- In a medium bowl, stir the peanut butter and honey together until mostly smooth. It might fight you at first, but keep going. This is where I usually sneak a taste.
- Add the oats and fold until everything clumps. It’ll look a bit stiff and maybe a little crumbly, don’t worry if it looks a bit weird at this stage, it always does.
- Let the mixture sit for 2 to 3 minutes so the oats drink up some moisture. If it feels too soft, add a tablespoon more oats. If it feels too dry, a drizzle more honey does the trick.
- Scoop into 1 tablespoon portions. I like using a small cookie scoop because it keeps things tidy and I feel mildly professional. This one from OXO is my buddy.
- Roll between your palms into balls. If it’s sticking, slightly damp hands help.
- Chill on a plate or tray for 20 to 30 minutes until set. Then snack away.
Side note while you wait: I once reorganized my spice drawer during this exact chill time and found three tins of paprika. Two were sweet, one was not. Anyway.
Little notes from my messy counter
- Warm, not hot, peanut butter stirs easier. A quick 10 seconds in the microwave is plenty.
- If your peanut butter separates, give it a good stir before measuring. I think this tastes better the next day, but only if you can wait that long.
- Salt matters. If your peanut butter is unsalted, a pinch of salt makes the sweetness pop.
Variations I tried so you don’t have to guess
- Chocolate dip. Melt a little dark chocolate and coat half the ball, then chill. Looks fancy, zero stress.
- Crunchy swap. Use crunchy peanut butter for little nutty pops. Lovely if you like texture.
- Coconut twist. Roll the balls in shredded coconut. Tastes like a beach holiday snack.
- Didn’t love. I tried cocoa powder instead of some oats, and it got chalky. Maybe fine with extra honey, but mine was meh.
About the gear, and what to do if you don’t have it
A small cookie scoop makes even portions and saves your wrists. If you don’t have one, two teaspoons and a little patience do the job. I’ve also eyeballed with, uh, a measuring cup. Not ideal, but it worked in a pinch.
Stashing them for later
Fridge: keep in an airtight container for up to 1 week. They firm up nicely by the next day. Freezer: up to 2 months, thaw a few minutes before eating. For general fridge safety tips I like this practical page from the USDA. Though honestly, in my house it never lasts more than a day.
How I like to serve them
Sometimes I roll them in sesame seeds for a slightly toasty vibe. My little weekend tradition is pairing two balls with a cup of strong tea and a slice of apple, which sounds very proper but I eat it while standing at the counter like a gremlin.
Pro tips I learned the hard way
- I once tried rushing the chill time and regretted it because the balls flattened in the container. Quick chill, then stack.
- I added too many chocolate chips once, and the mixture fell apart. A handful is plenty.
- Measuring straight from a newly opened jar is messy. Grease your spoon with a tiny bit of oil, it slides right off.
FAQ, because friends keep asking
Can I use almond butter instead of peanut butter
Yes, totally. Cashew butter works too, just watch the texture. You might need a smidge more oats.
Do I have to use oats
You can swap half the oats for finely crushed cornflakes or crisped rice for crunch. All oats is my usual though.
Are these gluten free
Use certified gluten free oats and check your peanut butter label. Then you’re good.
How sweet are they
Moderately sweet. If you like less, reduce the honey to ¼ cup. If you want dessert dessert, add mini chips or a drizzle of melted chocolate. Boom.
Can kids help
Absolutely. Scooping and rolling is kid gold. Put down parchment and let them go to town.
Do I need to chill them
Technically no, they’re edible right away. But chilling helps them set so they don’t smoosh in a container, and the flavors settle in.
Printable friendly recipe snapshot
Stir 1 cup creamy peanut butter with ⅓ cup honey, fold in 1 cup quick oats. Rest 2 minutes. Scoop, roll, chill 20 to 30 minutes. Snack time.
PS If your playlist is stuck, try a cozy lo fi mix while you roll. It makes the kitchen feel like a tiny cafe, which is daft but kinda lovely.
Ingredients
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- ½ cup mini chocolate chips
- ¼ teaspoon vanilla extract
- 1 tablespoon butter, softened
- Pinch of salt
- 1 tablespoon milk (optional, for consistency)
- Extra chocolate chips for garnish (optional)
Instructions
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1In a large mixing bowl, combine the creamy peanut butter, softened butter, vanilla extract, and pinch of salt.
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2Gradually mix in the powdered sugar until a thick, moldable dough forms. Add milk if needed for consistency.
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3Stir in mini chocolate chips evenly throughout the mixture.
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4Shape the dough into 1-inch balls and place them on a parchment-lined baking sheet.
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5Chill the peanut butter balls in the refrigerator for at least 30 minutes before serving. Optionally, press extra chocolate chips onto the tops for garnish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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