Cream Cheese Peanut Butter Balls Recipe

Written by
Elizabeth LaBau
A professional pastry chef, cookbook author and writer, Elizabeth LaBau has published more than 600 articles on baking and candy-making.
Learn about our editorial process
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Published on 06/18/19 by Elizabeth LaBau
A professional pastry chef, cookbook author and writer, Elizabeth LaBau has published more than 600 articles on baking and candy-making.
Learn about The Spruce Eats's Editorial Process

Updated 06/18/19

Cream Cheese Peanut Butter Balls
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
  • Total: 33 mins
  • Prep: 30 mins
  • Cook: 3 mins
  • Yield: 48 balls (16 servings)
Nutritional Guidelines (per serving)
403 Calories
22g Fat
48g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 48 balls (16 servings)
Amount per serving
Calories 403
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 48%
Cholesterol 15mg 5%
Sodium 160mg 7%
Total Carbohydrate 48g 17%
Dietary Fiber 3g 12%
Protein 6g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cream cheese peanut butter bBalls are easy truffles made with cream cheese and peanut butter and covered in melted chocolate. Try adding chopped peanuts to the filling if you like a little crunch!

Ingredients

  • 8 oz. softened cream cheese
  • 4 - 4.5 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 cups peanut butter (crunchy or smooth)
  • 1/4 tsp. salt
  • 12 oz. chocolate candy coating
  • Optional: 24 whole peanut halves (for decoration)

Steps to Make It

  1. Prepare a baking sheet by lining it with aluminum foil, set aside.

  2. Combine the softened cream cheese, 4 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.

  3. Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous. If the dough appears to be too sticky, add the remaining 1/2 cup powdered sugar and mix until it is somewhat stiff but still pliable and not dry.

  4. Using a teaspoon or a candy scoop, for the candy into small balls (about 1 inch in diameter or less) and place them on the prepared baking sheet.

  5. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.

  6. Once you are ready to dip the balls, place the chocolate candy coating in a microwave-safe bowl and microwave it in 30-second intervals until the chocolate is melted and smooth.

  7. Dip the peanut butter balls into the melted chocolate using dipping tools or two forks.

  8. Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining candy.

  9. Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.