Peanut Butter Balls - A No-Bake Cookie Recipe
This no-bake cookie recipe was one of the 14 cookies we made at a massive "cookie exchange" class I facilitated at the In Good Taste Cooking School. In about three hours, 15 participants turned out over 1,000 cookies, which were split up between everybody. My deeply rooted desire to turn out mountains of Christmas cookies was finally satisfied. It's a shame the school closed — I hoped to be able to do that again!
Although this is not an original recipe, I have made it my own with a couple of tweaks that make these babies so rich that you'll struggle to share. Seriously, these are addictive! My sweetie and some of our friends refuse to call them anything but "Chocolate Salty Balls". Do you know what that is referencing? hehe...
This is a great cookie recipe for kids to make -- they may need help melting the chocolate but should be able to do the rest with minimal supervision. My apologies for the addictive cookie in advance 😉
Peanut Butter Balls Ingredients
- 2 1/3 cup sifted Powdered Sugar
- 1 cup Butter Cracker Crumbs*
- ½ cup Butter, softened
- ¼ cup Peanut Butter, fresh ground preferred
- 10 ounces Semi-Sweet Chocolate Chips
- 2 teaspoons Coconut Oil
- 2 cups Salted Peanuts, finely chopped
- A few tablespoons Maldon Sea Salt*
MIse en Place
- Large Mixing Bowl
- Sturdy Spoon
- Clean Hands
- Hot Water Bath (double boiler)
- Parchment (or Wax Paper) Lined Baking Sheet
*The original recipe calls for graham crackers, but the butter crackers make the cookie less sweet, especially with the maldon sea salt crystals gracing the outside of the cookie.
- Combine the powdered sugar, cracker crumbs, butter, and peanut butter together with your fingers in a large mixing bowl until completely combined.
- Roll the dough into three-quarter inch balls, and place on a baking sheet.
- As you roll, make sure you get your chocolate melting. Melt the chocolate and oil over a hot water bath. Stir occasionally to ensure even melting. Remove from the heat once the chocolate is melted, but keep the hot water bath going so that you can rewarm the chocolate as needed.
- Also put about ½ cup of the nuts in a shallow pan such as a pie pan or plate. Sprinkle a couple of pinches of Maldon sea salt over the nuts, and aim for just enough to add a only a few flakes to each cookie. (Start small and taste test to dial it in.) Replenish as needed during the next step.
- Carefully dip the balls in chocolate, then roll in nuts. Return to the baking sheet and allow to dry.
- This recipe is based on one in Great Cookies by Carole Walter, available through Powell's Books (and I assume other bookstores). One of my favorite cookbooks. Ever.
- Get some for yourself and find out why we have a love affair with Maldon Sea Salt! You can get it from Amazon, and many grocery stores carry it.
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