This batch of Christmas truffles started as a simple experiment one quiet December afternoon and quickly became our family’s favorite holiday treat. I first made them the year Clara got her first snowman cookie cutter; with a jar of peanut butter open and a bag of white melting chocolate on the shelf I wanted something festive but fuss-free. The combination of sweet powdered sugar, rich peanut butter and buttery mouthfeel rolled into bite-sized rounds then cloaked in gleaming white coating is irresistible. Each bite is smooth and slightly crumbly inside with a crisp, sweet shell that snaps pleasantly. They are sweet but balanced, and the texture contrast is what keeps everyone coming back for another.

What makes these especially memorable is how quick they are to pull together and how many ways you can make them your own. I love leaving a little variety in the tin when I bring them to holiday parties: some with classic red and green nonpareils, others with crushed peppermint for that wintery burst, and a few drizzled back with melted dark chocolate for visual contrast. Kids love rolling the dough, and my partner insists on adding an extra pinch of sea salt to a few just to keep things interesting. These truffles are the kind of treat that evoke the holidays—simple ingredients, easy steps, and lots of joy at the table.

Ingredients

• 1 cup powdered sugar: Provides the structure and sweetness. Use a fine confectioners sugar for a smooth interior. I prefer a brand like Domino or an organic variety for a cleaner flavor; sift if your sugar has lumps.
• 1/2 cup peanut butter: Creamy or chunky both work—creamy yields a silkier truffle, chunky adds little salty crunch. Choose a natural peanut butter without excessive oil separation for easier mixing, or stir well if the oil separates.
• 3 tablespoons butter, room temperature: Adds richness and helps the mixture bind. Unsalted butter lets you control the salt level; leave at room temperature for 15 to 20 minutes so it combines smoothly.
• 16 ounces white melting chocolate: This can be white chocolate chips or melting wafers. Wafers are formulated to melt smoothly and set firm; Callebaut or Ghirardelli are reliable brands. If using true white chocolate, melt gently to avoid seizing.
• Christmas sprinkles and other toppings: Nonpareils, colored sanding sugar, crushed candy cane, toasted chopped nuts or a simple dark chocolate drizzle. Select nut- and dairy-free sprinkles if serving to guests with allergies.

Instructions

Combine the base: In a medium mixing bowl, add 1 cup powdered sugar, 1/2 cup peanut butter and 3 tablespoons room-temperature butter. Use a sturdy spatula to fold and press until a uniform dough forms. If you prefer a smoother texture, beat with a hand mixer on low for 30 to 45 seconds. The dough should be pliable but not sticky; if it feels too dry add 1/2 teaspoon peanut butter, if too wet sprinkle a bit more powdered sugar. Portion and shape: Use a small portion scoop or cookie scoop (about 1 tablespoon) to portion the mixture, or roll by hand into 1-inch balls. The dough may stick slightly—wet your hands lightly or chill the bowl briefly. Arrange the balls on a baking sheet lined with parchment and place in the refrigerator to firm for 15 to 30 minutes. Chilling makes dipping much easier and prevents the balls from falling apart in the coating. Melt the coating: Place the white melting chocolate in a microwave-safe bowl and heat in 30-second bursts, stirring between each interval until smooth and fully melted. Typical heating time is 1 to 2 minutes depending on your microwave. If the chocolate is thick, add 1 teaspoon neutral oil or vegetable shortening to thin slightly. Avoid overheating; stop when mostly melted and stir to finish melting with residual heat. Dip and decorate: Using a fork or dipping tool, submerge each chilled ball into the melted chocolate, tap off excess and set on parchment. Immediately sprinkle with decorations while the coating is still wet. For a rustic look, drizzle contrasting melted dark chocolate over the top. Work quickly so the coating sets smoothly. Set and serve: Allow the coating to harden at room temperature for about 10 minutes, then transfer to the refrigerator to fully set for 10 to 15 minutes. Store in an airtight container and bring to room temperature before serving for the best texture.

Storage Tips

Store truffles in a single layer or with parchment between layers in an airtight container. At room temperature they will keep a couple of days in a cool kitchen; refrigeration extends shelf life to about two weeks. For longer storage, freeze in a rigid container for up to three months. When freezing, wrap the truffles individually in waxed paper or parchment and arrange in a single layer to prevent sticking. Thaw overnight in the refrigerator and bring to room temperature before serving to avoid condensation on the coating.

Ingredient Substitutions

If you need to avoid peanuts, substitute almond butter or sunflower seed butter using a 1:1 ratio; note that sunflower seed butter can darken slightly when mixed with sugar. To make dairy-free, swap butter for a plant-based margarine and use dairy-free melting wafers. For a less sweet version, reduce powdered sugar by 2 tablespoons and add a pinch of flaky sea salt to brighten flavors. Remember these swaps change texture slightly: oilier nut butters may require a touch more powdered sugar to achieve the right consistency.

Serving Suggestions

Present them on a tiered serving tray for holiday parties or packed in small decorative tins for neighbors. Pair with strong coffee or a glass of dessert wine. Garnish with a small edible gold leaf for an upscale finish, or arrange truffles on a bed of shredded paper in gift boxes. For a contrasting mouthfeel, serve with crisp biscotti or lightly salted crackers.

Cultural Background

While these truffles are not a traditional candy with a single-country origin, they draw on a long tradition of small no-bake confections found in many holiday cultures: quick, sweet bites assembled from pantry items. Similar peanut butter balls are common in American holiday baking, often made with chocolate coatings and called buckeyes or peanut butter balls. The festive decorations connect them to the winter holiday ritual of dressing simple sweets in seasonal colors.

Seasonal Adaptations

Winter: Add crushed peppermint or cinnamon sugar on top for a warming holiday profile. Spring: swap sprinkles for pastel nonpareils and use a light lemon zest in the dough for brightness. Summer: omit heavy chocolate coating and roll in shredded toasted coconut for a lighter finish. For Valentine’s Day, pipe small chocolate hearts and use pink sanding sugar.

Success Stories

One memorable batch was a late-night assembly line with neighbors where we made three flavors at once. The simple format allows simultaneous variation: one tray with dark chocolate and sea salt, another with white coating and peppermint, and one dipped in milk chocolate with chopped hazelnuts. Folks at a local church bake sale asked for the recipe the next week—these truffles are reliably crowd-pleasing.

Meal Prep Tips

Portion the dough into balls and freeze them raw on a sheet pan. Once frozen, transfer to a container and coat from frozen when you are ready to serve; this helps the coating set quicker and reduces handling time. Make multiple flavors at once by preparing bases and storing them separately. Label containers with date and topping so you know which tin to grab for gifting.

These truffles are one of those uncomplicated holiday wins: accessible ingredients, minimal technique, and maximum joy. Make a double batch and freeze half so you always have a festive bite on hand. Happy dipping and decorating—the best part is sharing them with people you love.