Prep 30 mins
Cook 2 hrs
A friend of mine gave me this recipe many years ago and we would make dozens of them for our Christmas trays every year. They were the first things to go.
- 1 1⁄2 cups creamy peanut butter
- 1⁄2 cup margarine
- 1 (16 ounce) package confectioners' sugar
- 2 tablespoons vegetable oil
- 16 ounces semi-sweet chocolate chips
- Mix first 3 ingredients together.
- Roll into 1" balls and place on waxed paper lined cookie sheet.
- Refrigerate 2 hours or overnight.
- Melt chocolate chips in double boiler with oil.
- Stick toothpick in center of peanut butter ball, dip in chocolate about 3/4 of the ball, leaving a small amount of the peanut butter ball showing. Put back on waxed papered cookie sheet, remove toothpick. Refrigerate until set.
- Keep in sealed container in cool place. The yield depends on how large you make the balls. Cooking time is actually refrigeration time.
These are close to the ones I make. My family has been enjoying these for decades. I use Skippy PB, butter (at room temp), no oil, 12 oz chips, and 1/3 block of paraffin.
These are the ones I remember from my youth. They are easy to make, just work the dough a little before rolling them into balls. You can also use the Bakers brand chocolate sold for dipping strawberries to make the dipping easier.
Nearly identical to the recipe my mother taught me, that we've both been making for years. (I use 2 TBSP butter instead of vegetable oil.) These are a nice bite-sized cookie perfect for Christmas, that no on can resist grabbing. The recipe states that it makes 2 dozen balls, but I must roll them smaller, because my batches come out closer to 40!