Cream Cheese Peanut Butter Balls
Indulge in the perfect harmony of creamy, nutty, and chocolatey bliss with these irresistibly rich Cream Cheese Peanut Butter Balls! Featuring a velvety blend of cream cheese, smooth peanut butter, and powdered sugar, this no-bake treat comes together effortlessly in just 20 minutes of prep time. Each decadent bite is coated in a luscious layer of semi-sweet chocolate, with an optional touch of coconut oil for that glossy, professional finish. Whether you're whipping them up for holiday platters, gifting, or a no-fuss dessert, these bite-sized delights offer a melt-in-your-mouth experience that will leave everyone craving more. Plus, their simple ingredients and no-oven approach make them a perfect go-to for home bakers of all skill levels. Store them in the fridge to enjoy their perfect chewy texture any day of the week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 ounces cream cheese
- 1 cup smooth peanut butter
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for chocolate coating)
Instructions
In a large mixing bowl, beat together the cream cheese and peanut butter using an electric mixer until the mixture is smooth and creamy.
Add the powdered sugar and vanilla extract to the bowl. Mix on low speed at first to combine, then increase to medium speed until the mixture forms a thick, dough-like consistency.
Using a small cookie scoop or your hands, roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. You should have about 24 balls.
Refrigerate the peanut butter balls for 1 hour, or until firm.
Prepare the chocolate coating by melting the semi-sweet chocolate chips and the coconut oil (if using) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
Remove the chilled peanut butter balls from the refrigerator. Using a fork or a dipping tool, carefully dip each ball into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the ball back onto the parchment-lined baking sheet.
Once all the balls are coated, refrigerate them for another 30 minutes or until the chocolate is fully set.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
3948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.6 g | 310% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 412.9 g | 150% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 333.0 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
