Cream Cheese Peanut Butter Balls Recipe

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 02/2/22
Cream Cheese Peanut Butter Balls Recipe

The Spruce / Eric Kleinberg
Prep: 30 mins
Cook: 3 mins
Total: 33 mins
Servings: 16 servings
Nutrition Facts (per serving)
379 Calories
19g Fat
48g Carbs
6g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 379
% Daily Value*
Total Fat 19g 25%
Saturated Fat 8g 40%
Cholesterol 19mg 6%
Sodium 177mg 8%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 7%
Total Sugars 43g
Protein 6g
Vitamin C 0mg 0%
Calcium 62mg 5%
Iron 1mg 5%
Potassium 219mg 5%
*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 balls 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

  • 1 (8-ounce) package cream cheese, softened

  • 4 to 4 1/2 cups confectioners' sugar

  • 1 teaspoon pure vanilla extract

  • 1 cup peanut butter, smooth or crunchy

  • 1/4 teaspoon salt

  • 12 ounces chocolate candy coating

  • 24 peanut halves, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Cream Cheese Peanut Butter Balls Recipe ingredients

    The Spruce / Eric Kleinberg

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

    aluminum foil lined baking sheet

    The Spruce / Eric Kleinberg

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

    cream cheese, powdered sugar, peanut butter, vanilla, and salt in a bowl

    The Spruce / Eric Kleinberg

  4. 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 confectioners' sugar and mix until it is somewhat stiff but still pliable and not dry.

    add sugar to the dough mixture in a bowl

    The Spruce / Eric Kleinberg

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

    candy balls on an aluminum foil baking sheet

    The Spruce / Eric Kleinberg

  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.

    melted chocolate candy coating in a bowl

    The Spruce / Eric Kleinberg

  7. Dip the peanut butter balls into the melted chocolate using dipping tools or 2 forks.

    Dip the peanut butter balls into the melted chocolate

    The Spruce / Eric Kleinberg

  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.

    top each candy ball with a peanut half

    The Spruce / Eric Kleinberg

  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.

    Cream Cheese Peanut Butter Balls on a baking sheet

    The Spruce / Eric Kleinberg