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3 Ingredient Peanut Butter Balls
By Snejana Andreeva
on Feb 19, 2025, Updated Sep 08, 2025
Ever wish you could enjoy a Reese’s cup without the guilt? Where there’s a will, there’s a way! These 3 ingredient peanut butter 🥜 balls (inspired by registered dietician Alissa Steinberg) will make you feel like you’re indulging in your favorite candy – only they’re packed with nutrition! Peanut butter powder and apple 🍎 sauce unite to form the creamy center, while the chocolate coating is the cure-all for your cocoa cravings . Add in a scoop of protein powder and transform this once forbidden treat into a source of strength 💪.
- Why You’ll Love My 3 Ingredient Peanut Butter Balls
- How to Prepare
- Nonna’s Tip 🍫
- Variations and Substitutions for 3 Ingredient Peanut Butter Balls
- Similar Recipes
- Tips For The Best Peanut Butter Balls
- Best Served With
- Common Questions
- 3 Ingredient Peanut Butter Balls Recipe
Why You’ll Love My 3 Ingredient Peanut Butter Balls
These 3 ingredient peanut butter balls are the clean-eating version of your favorite peanut butter cups. The best part? You won’t have to compromise on flavor! Naturally sweet 🍎 apple sauce, powdery PB2, and antioxidant-rich dark chocolate come together 🫶 in literally the easiest recipe ever . Add in a scoop of protein powder, and they suddenly become a post-workout 🏋️♀️ indulgence that doubles as a way to replenish nutrients. Creamy, peanut-buttery, chocolatey goodness – and helps you hit your protein goals? See👀 – totally guilt-free !
How to Prepare
🥣 In a bowl, add the PB2 (powdered peanut butter) and mix it with the apple sauce until you have a tacky dough.
🟤 Divide the dough into 12 equal pieces and shape each one into a ball. Set aside.
🫠 Next, over a double boiler (or in the microwave), melt the chocolate.
🍫 Once the chocolate is melted, dip each ball into the melted chocolate and move it around with a fork making sure to let the excess drip back into the bowl.
🔁 Place the coated chocolate peanut butter ball onto a baking sheet lined with parchment paper and repeat the previous step until all 12 are coated in chocolate.
🧊 Freeze for 20 minutes (or until solidified).
😋 Enjoy a few right away and store the rest in a glass container in the fridge!
Nonna’s Tip 🍫
If the dough is too sticky or wet, please add a little bit of PB2 at a time until it resembles a play-dough like consistency. You should be able to rip off a piece and roll it into a smooth ball.
Variations and Substitutions for 3 Ingredient Peanut Butter Balls
- For an extra healthy boost , feel free to add in a scoop of your favorite 💪 protein powder.
- If you don’t have any chocolate chips on hand, you can substitute them with your favorite high quality baking bar 🍫 or melting wafers.
- Mix in finely chopped nuts or dried fruits for added texture…and energy !
Similar Recipes
Chocolate Protein Smoothie
5 mins
Protein Brownies
25 mins
No Bake Chocolate Balls
15 mins
Energy Balls
10 mins
Tips For The Best Peanut Butter Balls
I’m all about setting my people up for success, so here’s a list of tips to help you create the most flawless 3-Ingredient Peanut Butter Balls!
- Adjust the Dough Consistency – If the dough feels too dry, add a little more applesauce, one teaspoon at a time, until it resembles a play-dough like consistency. If it’s too wet, sprinkle in a bit more PB2 to firm it up.
- Wet your hands – Lightly wetting your hands can help prevent the dough from sticking while rolling the balls.
- Melt Chocolate Slowly – If using a microwave, melt the chocolate in 15-20 second intervals, stirring between each, to prevent burning. If using a double boiler, stir constantly for an even melt.
- Use a Fork for Easy Dipping – Place each ball on a fork and dip it into the melted chocolate. Tap the fork gently against the bowl to let excess chocolate drip off before placing it on parchment paper.
- Chill Before Dipping – If your peanut butter balls feel too soft, place them in the freezer for 5-10 minutes before dipping. This helps them hold their shape while you’re coating them with the chocolate.
Best Served With
- Create an assortment of small bites to give you an energy boost throughout the day with these 3 Ingredient 🥜 Peanut Butter Balls, No Bake Chocolate Balls , and Energy Bites .
- Enjoy with a Strawberry Protein Shake for the perfect post-workout treat.
- Snack on these with with your afternoon coffee ☕️ or tea for the ultimate pick-me-up.
- Wash them down with a cold glass of Homemade Almond Milk or Homemade Oat Milk for a late night 🌚 snack.
Common Questions
3 Ingredient Peanut Butter Balls typically last up to two weeks in the fridge when stored in an airtight container.
Absolutely! Feel free to add your favorite protein powder for an extra boost!
Yes! You can add your favorite nuts or dried fruits for added texture and flavor – just make sure they’re finely chopped so the dough stays together.
Short answer: they need moisture. Try adding a spoonful of applesauce at a time until the dough takes shape.
If the dough is too sticky or wet, try adding a little bit of peanut butter powder until the dough smooths out.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
- ▢ Measuring Cups + Spoons
- ▢ Peanut Butter Powder
- ▢ Apple Sauce
Ingredients
- ▢ 1 cup PB2
- ▢ ½ cup apple sauce
- ▢ ½ cup chocolate chips , dark or any
Instructions
- ▢ In a bowl, add the PB2 (powdered peanut butter) and mix it with the apple sauce until you have a tacky dough.
- ▢ If the dough is too sticky or wet, please add a little bit of PB2 at a time until it resembles a play-dough like consistency.
- ▢ Divide the dough into 12 equal pieces and shape each one into a ball. Set aside.
- ▢ Next, over a double boiler (or the microwave), melt the chocolate.
- ▢ Once the chocolate is melted, dip each one into the melted chocolate and move it around with a fork making sure to let the excess drip back into the bowl.
- ▢ Place the coated chocolate peanut butter ball onto a baking sheet lined with parchment paper and repeat the previous step until all 12 are coated in chocolate.
- ▢ Freeze for 20 minutes (or until solidified).
- ▢ Each one is approximately 70 calories (depending on the brands you use) and you can store them in a glass container in the fridge. Enjoy!
Nonna’s Notes
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
3 Ingredient Peanut Butter Balls
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Measuring Cups + Spoons
- Peanut Butter Powder
- Apple Sauce
Ingredients
- 1 cup PB2
- ½ cup apple sauce
- ½ cup chocolate chips dark or any
Instructions
- In a bowl, add the PB2 (powdered peanut butter) and mix it with the apple sauce until you have a tacky dough.
- If the dough is too sticky or wet, please add a little bit of PB2 at a time until it resembles a play-dough like consistency.
- Divide the dough into 12 equal pieces and shape each one into a ball. Set aside.
- Next, over a double boiler (or the microwave), melt the chocolate.
- Once the chocolate is melted, dip each one into the melted chocolate and move it around with a fork making sure to let the excess drip back into the bowl.
- Place the coated chocolate peanut butter ball onto a baking sheet lined with parchment paper and repeat the previous step until all 12 are coated in chocolate.
- Freeze for 20 minutes (or until solidified).
- Each one is approximately 70 calories (depending on the brands you use) and you can store them in a glass container in the fridge. Enjoy!
Video
Notes
Nutrition
3 Ingredient Peanut Butter Balls https://themodernnonna.com/3-ingredient-peanut-butter-balls/ February 19, 2025
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
