Peanut Butter Truffles

What goes together better than peanut butter and chocolate? If you love this classic combo then you have to try making these peanut butter truffles! Not only are they easy to make but they don’t require any fancy ingredients and they can be made in advance.

You could do the truffles in classic balls or even flat disks like peanut butter cups, but the mini football version is so much more charming!

The trickiest part is dipping the truffles in the melted chocolate. It can get quite messy! There are many techniques and tricks for dipping truffles; here are some ideas I found that might be useful. It is best to work with chilled truffles (put them in the fridge for an hour or so after shaping them into footballs).

Although simple to make, these truffles do require a bit of chilling and shaping time; make sure to keep them in an airtight container in the fridge so that they stay tasting fresh!


Peanut Butter Truffles

Homemade peanut butter truffles that taste just like peanut butter cups! 

Total 1 hour 30 minutes
Makes 18 Truffles


  • 1 cup creamy peanut butter
  • 5 Tbsp margarine/butter melted
  • 1 Tbsp heavy cream/whipping cream
  • 1 Tbsp vanilla extract
  • 1 1/2 cups powdered/icing sugar
  • 1 cup semi-sweet chocolate chips or melting chocolate
  • 1/2 cup white icing/frosting


  1. Combine peanut butter, butter, cream, and vanilla; blend until smooth.

    Add powdered sugar and blend until completely creamy.

  2. Refrigerate dough 1 or more hours.

    Roll dough into 1" balls between your hands, then roll out two points on either end to form football shapes.

  3. Melt your chocolate in a microwave-safe bowl, stirring every 30 seconds or so; dip your truffles into the chocolate using a fork, allowing excess to drip off before placing them on a baking sheet lined with parchment paper.

    Refrigerate to set.

  4. Using a small tube of icing or homemade white icing, add stitch lines to create footballs.


These truffles can be made in advance; they store well in an air-tight container in the fridge for up to 5 days.


Adapted from the Peanut Butter Truffle recipe found on Julie Blanner.


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