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Quick and Easy

Peanut Surprise Balls


2 hours
Skill Level
48 candies

Everyone will have a ball with this chocolate and peanut butter surprise candie recipe. These fun, ball-shaped cookies made with REESE’S Creamy Peanut Butter and HERSHEY’S Milk Chocolate are more than meets the eye. Hidden inside are REESE’S Peanut Butter Cups Minis.

Ingredients & Directions

Prep Time
46 minutes
8 minutes
Cool Time
45 minutes
Chill Time
20 minutes


  • 1/4 cup
    butter or margarine (1/2 stick)
  • 1/2 cup
    REESE’S Creamy Peanut Butter
  • 1/4 cup
  • 3 2/3 cups
    powdered sugar
  • 1 tsp
    vanilla extract
  • 3 cups
    peanuts finely chopped
  • 1 1/3 cups
    REESE'S Peanut Butter Cups Minis (8-oz. pkg.)
  • 2 cups
    HERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)
  • 2 tsps
    shortening (do not use butter, margarine, spread or oil)

Step-By-Step Directions

Equipment Needed 
Square Pan 8-or-9-Inch Square Pan
Saucepan Saucepan
Stovetop Stovetop
Trays (2) Trays
Wax Paper Wax Paper
Refrigerator Refrigerator
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave

Grease 8 or 9-inch square pan.


Heat butter, peanut butter and milk in medium saucepan over very low heat, stirring constantly, until mixture is melted and smooth. With wooden spoon gradually beat in powdered sugar and vanilla. Remove from heat; spread in prepared pan. Cool completely. (Mixture will appear dry, but softens when rolled into balls.)


Line 2 trays with waxed paper. Spread crushed peanuts on one tray; set aside. Roll peanut butter mixture into 1-inch balls. Flatten each ball slightly; press around one mini peanut butter cup, covering cup completely. Place balls on second tray. If necessary, refrigerate peanut butter balls until firm enough to handle easily for coating.


Place milk chocolate chips and shortening in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool slightly.


Dip peanut butter balls, one at a time, completely into chocolate mixture with fork. Gently tap fork on side of bowl to remove excess chocolate. Immediately roll in crushed peanuts; gently reshape if necessary. Place candy balls into small paper candy cups or return to wax paper-lined tray. Refrigerate until firm, about 20 minutes. Store in cool, dry place.

Additional questions?