Homemade Peanut Butter Christmas Trees

These homemade peanut butter Christmas trees are the easiest holiday candy you can make without turning on the oven. A soft, sweet peanut butter dough made with just four pantry ingredients is rolled out, cut into little trees and dipped in smooth melted milk chocolate. The result tastes like your favorite peanut butter cup, only thicker, fresher and shaped for the season. If you love classic peanut butter balls, this is the festive version you will want on every cookie tray this December.

Why You’ll Love These Peanut Butter Christmas Trees

• No baking: the dough is mixed in one bowl and set in the fridge.
• Five main ingredients: peanut butter, butter, powdered sugar, vanilla and milk chocolate.
• Better than store-bought: a thick, creamy center and a generous chocolate shell.
• Kid friendly: children can roll the dough and press the cutters.
• Great for gifting: they hold their shape and pack neatly into tins.

Ingredients for Peanut Butter Christmas Trees

• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar, plus a little for rolling
• 1 teaspoon pure vanilla extract
• 2 cups milk chocolate chips
• 1 teaspoon coconut oil (optional, for a smoother, thinner coating)

Ingredient Notes

Peanut butter: Use a regular creamy peanut butter, the kind that does not separate. Natural peanut butter is too oily and makes a dough that will not hold a clean shape.

Butter: Softened butter blends evenly into the peanut butter and gives the center its smooth, melt-in-your-mouth texture. If you only have salted butter, it works and adds a nice sweet-salty balance.

Powdered sugar: This is what turns the peanut butter into a firm, rollable dough. Add it gradually; if the dough is still sticky, work in a few more tablespoons.

Chocolate: Milk chocolate chips give the classic candy flavor. Semisweet or dark chocolate chips work too, and melting wafers set faster with a glossy finish.

Coconut oil: A small spoonful thins the melted chocolate so it coats evenly and sets with a soft snap. Shortening can be used the same way.

How to Make Peanut Butter Christmas Trees

Line a baking sheet with parchment paper and have a 2 1/2 to 3-inch tree-shaped cookie cutter ready.

Step by Step

1. Make the dough: In a large bowl, beat the peanut butter, softened butter and vanilla until smooth and creamy.
2. Add the sugar: Mix in the powdered sugar about 1/2 cup at a time until a thick, soft dough forms that does not stick to your fingers.
3. Roll it out: Lightly dust a sheet of parchment with powdered sugar. Pat or roll the dough to about 1/2 inch thick.
4. Cut the trees: Press the cutter straight down, lift the trees onto the lined baking sheet and re-roll the scraps until all the dough is used.
5. Chill: Refrigerate the trees for 30 minutes, or freeze for 15 minutes, until firm. Cold trees are much easier to dip.
6. Melt the chocolate: Microwave the chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts, stirring after each, until completely smooth.
7. Dip: Set one tree on a fork, lower it into the chocolate, turn to coat, then lift and tap the fork on the side of the bowl so the extra drips off.
8. Set: Slide the tree back onto the parchment. Repeat, then refrigerate about 20 minutes until the chocolate is firm.

Want more no-bake treats for the holidays? These no-bake chocolate peanut butter cups use the same simple method in a mini muffin tin.

Tips for Perfect Peanut Butter Christmas Trees

• Keep the dough cold: if the trees soften while you work, return them to the fridge for a few minutes.
• Use a sturdy cutter: a simple tree shape with wide branches gives the cleanest edges and breaks less.
• Do not overheat the chocolate: melt it slowly and stop as soon as it is smooth so it stays glossy.
• Tap off the excess: a thin, even shell sets neatly and leaves no puddle around the base.
• Decorate while wet: add sprinkles, a drizzle of white chocolate or a pinch of flaky salt before the coating sets.
• Allergy care: peanuts are a major food allergen, so label gift boxes clearly. The FDA food allergy guide explains the main allergens to watch for.

Variations

• Crunchy trees: stir 1/2 cup crisp rice cereal into the dough, much like these homemade crunch bars.
• Other shapes: use stars, bells or hearts for other seasons.
• Two-tone: dip in milk chocolate, then drizzle with melted white chocolate.
• Fudge platter: serve the trees next to chocolate peanut butter fudge for a peanut butter lover’s holiday tray.

Storage

Store the peanut butter Christmas trees in an airtight container in the refrigerator for up to 2 weeks, with parchment between the layers so the chocolate does not scuff. They can sit at cool room temperature for a few hours on a party table. For longer storage, freeze them in a single layer, then pack into a freezer container for up to 3 months and thaw in the fridge. Always work with clean hands and surfaces when making candy for gifts; the FDA safe food handling tips are a good quick reminder.

Make Ahead and Gifting

The dough can be made up to 3 days ahead, wrapped tightly and chilled; let it soften for 10 minutes before rolling. Finished trees travel well in cookie tins or cellophane bags tied with ribbon, and they make a sweet companion to a batch of double batch peanut butter fudge for neighbors and teachers.

Frequently Asked Questions

Why is my peanut butter dough too sticky?

It needs a little more powdered sugar or a short chill. Add sugar a tablespoon at a time until the dough holds together without sticking.

Can I use natural peanut butter?

It is not recommended. Natural peanut butter separates and makes an oily dough that will not keep its tree shape.

Why did my chocolate turn thick and lumpy?

It was overheated or touched a drop of water. Melt in short bursts and keep all tools completely dry.

Do I need a cookie cutter?

A tree cutter gives the classic look, but you can cut small triangles with a knife or roll the dough into balls.

How many trees does this make?

About 16 to 20 trees with a 2 1/2-inch cutter, depending on thickness.

Peanut Butter Christmas Trees Recipe Card

Yield: about 16 to 20 trees | Prep time: 30 minutes | Chill time: 50 minutes | Total time: about 1 hour 20 minutes

Ingredients: 1 cup creamy peanut butter, 1/4 cup softened butter, 2 cups powdered sugar, 1 tsp vanilla extract, 2 cups milk chocolate chips, 1 tsp coconut oil (optional).

1. Beat the peanut butter, butter and vanilla until smooth.
2. Mix in the powdered sugar gradually until a soft, non-sticky dough forms.
3. Roll to 1/2 inch thick on parchment dusted with powdered sugar.
4. Cut out trees and place on a lined baking sheet. Chill 30 minutes.
5. Melt the chocolate chips with the coconut oil in 30-second bursts until smooth.
6. Dip each tree, tap off the excess and return to the parchment.
7. Chill 20 minutes until set. Store in the fridge.