Peanut Butter cheese ball

Louise Casey


Shared at the March 18 Curious Cuisiners meeting by Bobbi Hanlon.

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No-Cook or Other


8 oz
cream cheese, at room temperature
1 c
powdered sugar
3/4 c
creamy peanut butter (not all-natural)
3 Tbsp
packed brown sugar
3/4 c
milk chocolate chips
3/4 c
peanut butter chips
graham cracker sticks, teddy grahams, apple slices, vanilla wafer for dipping


1Beat together the cream cheese, powdered sugar, peanut butter and brown sugar in the bowl of your stand mixer.
2Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly to form a ball. Freeze for 1 hour and 30 minutes or until the cheese ball is firm enough to keep its shape.
3Place peanut butter and chocolate chips on a plate. Remove the plastic wrap from the ball and roll it into the chocolate and peanut butter chips to completely cover, pressing them into the ball if necessary. Place the ball on serving dish; cover and freeze for 2 hours or until almosst firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.)
4Serve with graham cracker sticks, teddy grahams, Vanilla wafers or apple slices for dipping or spreading.

About Peanut Butter cheese ball

Course/Dish: Other Snacks
Main Ingredient: Dairy
Regional Style: American
Hashtag: #cream-cheese