This batch of Christmas truffles is the kind of simple, joyful recipe I reach for when the calendar fills with open houses, neighbor drop-offs, and last-minute hostess gifts. I discovered this combination during one particularly busy December when I wanted something that looked festive but didn’t require hours in the kitchen. The result is a soft, peanut-buttery center cloaked in a crisp white chocolate shell, finished with colorful sprinkles that make every bite feel like a celebration. The texture is a delightful contrast: smooth, melt-in-your-mouth filling paired with the gentle snap of the shell.

What makes these treats special is how adaptable they are. I’ve made them with creamy peanut butter for a silky center and with chunky peanut butter when I wanted extra texture and a rustic look. They travel well, freeze beautifully, and bring out laughter and memories whenever someone takes the first bite. My family always lines up to sample them, and neighbors have asked for the recipe after tasting one at our holiday party.

Ingredients

• Powdered sugar (1 cup): Use a fine, confectioners' sugar for the smoothest texture—brands like Domino or Imperial work well. It sweetens and firms the center without graininess.
• Peanut butter (1/2 cup): Choose creamy for a silky interior or chunky for added crunch. I often use Jif or Skippy; natural peanut butter can be used but may alter texture and firmness.
• Butter (3 tablespoons, room temperature): Unsalted works best so you can control seasoning. Softened butter adds richness and helps the mixture hold together.
• White melting chocolate (16 ounces): Use coating wafers or high-quality white chocolate chips melted gently. Brands like Ghirardelli or Wilton melting wafers produce a smooth, glossy coating.
• Christmas sprinkles and other toppings: Assorted sprinkles, crushed candy canes, chopped nuts, or cocoa powder for rolling—choose vibrant sprinkles for holiday presentation.

Instructions

Combine the filling: In a medium bowl, add 1 cup powdered sugar, 1/2 cup peanut butter, and 3 tablespoons softened butter. Use a large spatula to fold and press the mixture until uniform. The goal is a pliable dough that holds shape—if it feels too sticky, add 1 tablespoon more powdered sugar at a time. Mixing evenly ensures every bite has balanced sweetness and fat. Shape the centers: Use a small portion scoop or teaspoon to portion portions about 1 tablespoon each. Roll between your palms into smooth balls; the heat of your hands will make them tacky, so work quickly and place them on parchment-lined baking sheets. Aim for 24 to 30 pieces depending on size—smaller balls yield more servings. Chill to set: Refrigerate the shaped centers on parchment for 15 to 30 minutes. Cooling firms the interior and prevents the centers from falling apart when dipped. If you’re prepping ahead, freeze them on the sheet for 20 minutes, then transfer to a sealed container for up to 1 month. Melt the coating: Place 16 ounces of white melting chocolate in a microwave-safe bowl. Microwave in 30-second bursts at medium power, stirring between each burst until smooth and fully melted. Alternatively, melt gently over a double boiler with water simmering below and stir until glossy. Be careful not to overheat white chocolate—if it seizes, add a teaspoon of neutral oil to smooth. Dip and decorate: Using a fork or dipping tool, submerge each chilled ball into the melted chocolate, tap off excess, and set on wax or parchment paper. Immediately sprinkle with Christmas sprinkles, crushed candy cane, or chopped nuts before the coating sets. Work in small batches so the chocolate stays fluid. Set and store: Allow the coating to harden at room temperature or place the sheet briefly in the fridge for 10 to 15 minutes. Store finished pieces in an airtight container in the refrigerator for up to 7 days or freeze for longer storage. Bring to room temperature before serving for best flavor.

Storage Tips

Store finished pieces in an airtight container with parchment layers between each layer to prevent sticking. Keep them refrigerated for up to 7 days; if you need longer storage, freeze in a single layer until firm, then transfer to a sealed container for up to 3 months. To serve, thaw in the refrigerator for an hour and then bring to room temperature for 10–15 minutes—this temp shift helps the white chocolate regain its flavor without sweating. Avoid storing near strong-smelling foods as the filling can absorb aromas.

Ingredient Substitutions

Swap peanut butter with almond butter or cashew butter for a different nut profile—use equal volumes but expect a slightly softer texture with natural nut butters. For a dairy-free version, replace butter with a plant-based margarine and select dairy-free white coating wafers. If you prefer a less sweet result, use bittersweet or milk chocolate instead of white; reduce powdered sugar by 2 to 3 tablespoons and adjust to taste to keep the dough pliable.

Serving Suggestions

Present these on a decorative platter with a mix of plain and topped pieces for visual variety. Pair with strong coffee or a lightly spiced tea to cut through sweetness. For gifting, layer in parchment-lined tins with tissue paper and a holiday ribbon. Garnish with edible gold dust or a tiny candy cane piece for an elevated look at parties or on dessert tables.

Seasonal Adaptations

Change toppings to match the season: crushed peppermint for winter, toasted coconut and lime zest for summer, or cinnamon sugar for autumn. Add 1/4 teaspoon ground cinnamon and a pinch of salt to the filling for a warm holiday twist. You can also tint white chocolate with a small amount of oil-based food color to create red and green coatings for a festive palette.

Meal Prep Tips

Make the dough up to 3 days in advance and keep chilled in an airtight container. Alternatively, shape and freeze centers on a sheet tray, then store frozen without dipping; when ready, dip from frozen—this helps prevent centers from warming and losing shape. Work in small batches when dipping so the coating remains fluid and glossy. Label containers with the date and topping details for easy serving later.

Success Stories

I once brought a batch to a neighbor’s cookie swap and returned with a list of requests and a friend who now makes them every holiday. Another time, my children's school asked for individually wrapped treats for a fundraiser; the simple recipe scaled easily and the white chocolate shell helped them stay neat during handling. These small victories keep me coming back to this recipe year after year.

Make these your own: change the nut butter, adjust decorations, and involve family members for a festive production line. They’re quick, versatile, and always a hit—holiday magic in a bite.

Enjoy these truffles with warm company, and don’t forget to save a few for yourself—this is one of those little pleasures that tastes even better when shared.