View Large Image Peanut Butter Balls Recipe Get ingredients: 114 g (1/2 cup) butter (unsalted, room temperature, 65-70° F / 18-21° C) 228 g (1 1/4 cups) chocolate chips (semi-sweet, ~60% cacao) 55 g (1/4 cup) coconut oil 440 g (4 cups) icing sugar 387 g (1 1/2 cups) peanut butter (smooth) 4 g (1 tsp) vanilla extract (pure) stand mixer mini crock pot baking trays cookie scoop (small, 1/8 cup) sifter spatula parchment paper or silicone mats Clear some space in the fridge (for chilling the cookies on the baking trays later). Line the baking trays with parchment paper or a silicone mat. Set aside. Attach the paddle to the stand mixer. Add to stand mixer bowl: 387 g (1 1/2 cups) peanut butter 114 g (1/2 cup) butter (chopped into about 4-8 pieces) Mix on high speed until smooth. Set stand mixer to low speed. Sift into stand mixer bowl: 440 g (4 cups) icing sugar Add to stand mixer bowl: 4 g (1 tsp) vanilla extract Mix on low speed until it won't mix any more. Turn off the stand mixer and remove the bowl. Using a spatula or your hands, stir to form a smooth, stiff dough. Using a cookie scoop, take a scoop of dough. Roll the dough into a ball using your hands. Place each ball onto the baking tray. Chill the dough on the baking tray in the fridge for 1 hour (or until the balls are firm). Plug in mini crock pot. Add to mini crock pot: 55 g (1/4 cup) coconut oil 228 g (1 1/4 cups) chocolate Stir occasionally until smooth. Keep the crock pot plugged in. After the cookies have chilled, remove the baking tray from the fridge. For each ball: Using one spoon, place the ball into the crock pot. Using a second spoon, cover the ball with chocolate. Return the ball to the baking tray. (It's okay if the baking tray is messy.) If there is any exposed dough, use a spoon to drip chocolate over the ball. Chill the cookies on the baking tray in the fridge for 1 hour.
