Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1.5 cups (255g) semi-sweet chocolate chips
  • 1 tbsp (15g) coconut oil
  • 1 tsp flaky sea salt for garnish

Instructions:

  1. In a large bowl, combine softened butter and peanut butter. Use an electric mixer on medium speed until the mixture is light, aerated, and completely smooth. Mix in the vanilla extract and salt.
  2. Lower the mixer speed and gradually add the sifted powdered sugar. Mix until the dough becomes stiff but remains pliable, pulling away from the sides of the bowl.
  3. Scoop approximately 1 tablespoon of dough and roll it between your palms to form a 1-inch ball. Place on a baking sheet lined with parchment paper and refrigerate for 20-30 minutes.
  4. Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until silky. Using a fork, dip each chilled ball into the chocolate, let the excess drip off, and return to the parchment paper.
  5. Immediately sprinkle with flaky salt if desired. Refrigerate for at least 15 minutes until the chocolate shell is firm to the touch.