Commonly known as Peanut Butter Balls. Recipe can easily be halved or quartered. Paraffin wax can be omitted but it will be a little more difficult to dip the balls without it.


2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
toothpicks for dipping
waxed paper

Place wax paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin (parafin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.

This recipe makes 400 cookies. Halve or quarter the recipe if you can't eat that many!

Note: Photo by CH®iS under Creative Commons license.

Servings: 400
Servings: 400

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