Peanut Butter Balls

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I remember making these Peanut Butter Balls in school as a child. That’s not something kids will get to experience now, but this is definitely a great recipe to let the kids help make at home. Sunflower seed butter or soy nut butter can be substituted for peanut butter if someone in your family has an allergy to peanuts.

In a large bowl combine equal parts of all 4 ingredients. It’s so easy to make any amount you want. For the sake of having a printable recipe, I used one cup of each which should yield about 4 dozen, 1-inch balls.

Combine peanut butter (creamy or chunky), light corn syrup, powdered sugar, and powdered milk. Mix together until the powdered products are incorporated. It will look like soft dough.

Roll them into 1-inch balls and place them on a tray, cookie sheet, plate, or whatever you have. Just keep them separated until they firm up a little. You can use wax or parchment paper if you’d like, but it’s not a necessity. For more uniform balls you can use a melon baller or a rounded teaspoon for measuring.

Refrigerate until firm. My family likes them just the way they are. But I suppose if you felt like it you could mix chocolate chips into the dough or drizzle melted chocolate on top.

Peanut Butter Balls

Servings: 24 balls
Calories: 150kcal


  • 1 cup peanut butter
  • 1 cup light corn syrup
  • 1 cup powdered milk
  • 1 cup powdered sugar


  • Mix all of the ingredients together. Roll into 1-inch balls. Refrigerate until firm.


Serving: 2balls | Calories: 150kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 75mg | Potassium: 132mg | Fiber: 1g | Sugar: 19g | Vitamin A: 50IU | Vitamin C: 0.5mg | Calcium: 56mg | Iron: 0.2mg
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