Mix the creamy peanut butter and softened butter in a large mixing bowl with a mixer or in a stand mixer until well combined.
Gradually add powdered sugar and crushed rice krispies to the peanut butter mixture, stirring until the ingredients are fully incorporated.
Refrigerate the mixture for 1-2 hours to firm it up, making it easier to roll into balls.
Use a cookie scoop or your hands to form 1-inch balls from the chilled mixture.
Coat with your choice frosting / coating options.
Place the coated balls on a baking sheet lined with wax paper or foil.
Refrigerate the balls until the coating is hardened, then place the cookies in an airtight container and store them.
Frosting/Coating Options:
Glazed Coconut: Create a glaze with 1 cup of powdered sugar and 3 tablespoons of milk. Roll glazed balls in flaked coconut and refrigerate.
Melted Chocolate or Almond Bark: Melt the chocolate or almond bark according to the package instructions. Dip chilled peanut butter balls and place on a lined cookie sheet. Let set before storing in an airtight container.
Notes
Storing: My peanut butter balls can be stored in an airtight container at room temperature for up to 2 weeks. They are best enjoyed fresh or within 2-3 days for optimal taste and texture. If you want to make these treats ahead of time, you can also freeze them for up to 3 months in a freezer-safe container or zip-top bag. To thaw frozen peanut butter balls, simply leave them at room temperature or defrost them in the refrigerator.If you coat the cookies in glaze and flaked coconut, they are best stored in the refrigerator.These are such a huge hit and store so well in the freezer that I usually triple the recipe.