My family makes these Christmas peanut butter balls every year. They're one of our favorite holiday cookie recipes. The maple flavoring is the key ingredient!
Ingredients
¼ cup butter
1 ½ cups peanut butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavored extract
2 cups semisweet chocolate chips
Directions
Prepare the Dough
In a large mixing bowl, combine the butter, peanut butter, confectioners' sugar, vanilla, and maple flavoring.
Cream the ingredients together until smooth and well incorporated.
Knead the mixture gently with your hands for a uniform texture. The dough should hold together but not be sticky. If it’s too soft, add a bit more confectioners' sugar.
Tip: For a smoother dough, make sure the butter is fully softened before mixing.
Shape the Balls
Roll the dough into 1-inch balls. Place them on a cookie sheet lined with wax paper or parchment paper for easy cleanup.
Chill the balls in the refrigerator for about 15 minutes to firm them up.
Tip: Use a small cookie scoop for evenly sized balls and to save time.
Melt the Chocolate
In a heatproof bowl, melt the chocolate chips over low heat using a double boiler or in the microwave (heat in 20-second intervals, stirring in between).
Be careful not to overheat the chocolate—it should be smooth and shiny.
Tip: Add 1 teaspoon of coconut oil or shortening to the chocolate for a glossier finish and easier dipping.
Dip and Coat
Using a fork or toothpick, dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated.
Gently shake off excess chocolate and return the ball to the lined cookie sheet.
Tip: Sprinkle crushed candy canes, chopped nuts, or holiday sprinkles on top before the chocolate hardens for a festive touch.
Set and Serve
Refrigerate the chocolate-dipped balls overnight, or for at least 15 minutes, until the chocolate is fully set.
Store in an airtight container in the refrigerator or a cool place.
Tip: These can be made ahead and stored for up to two weeks—perfect for gifting!
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