A couple of weeks ago, I was scrambling to whip up a quick treat for a last-minute book club meetup, with nothing but a half-empty jar of peanut butter and some cream cheese in the fridge to work with.
I threw together these Peanut Butter Balls with Cream Cheese, and let me tell you—they were a hit, creamy, sweet, and gone before we even picked a book.
Now they’re my go-to for a no-fuss dessert that looks fancier than it is. If you’re after a quick, crowd-pleasing sweet, let’s roll these up!
Why These 3-Ingredient Balls Rock
- Creamy peanut butter bliss in every bite.
- Three ingredients—pantry magic at its best.
- No baking, just chill and enjoy.
- Perfect for gifting or snacking.
3-Ingredient Peanut Butter Balls with Cream Cheese Recipe
For these super simple treats, you’ll need the following ingredients:
Ingredients
- 6 oz cream cheese, softened – Adds a tangy, creamy base for the balls.
- 1 cup creamy peanut butter – Brings rich, nutty flavor and smooth texture.
- 2 ½ cups powdered sugar – Sweetens and firms up the mix for rolling.
Optional Add-Ons
- ½ cup crushed graham crackers – Mixes in for a subtle, cookie-like crunch.
- 1 tsp vanilla extract – Enhances with a warm, aromatic depth.
- ¼ cup mini chocolate chips – Adds tiny bursts of melty sweetness.
Tools You’ll Need
- Mixing bowl – Blends it all into a smooth dough.
- Spatula or spoon – Mixes and scoops the sticky stuff.
- Baking sheet – Holds the balls while they chill.
- Parchment paper – Keeps ‘em from sticking during chilling.
- Measuring cups and spoons – Gets the ratios just right.
Step-by-Step Instructions
Step 1: Soften the Cream Cheese
Make sure the 6 oz cream cheese is at room temperature—leave it out for 30-60 minutes or microwave for 10 seconds if you’re impatient. Soft cream cheese blends easier, no lumps.
Step 2: Mix Cream Cheese and Peanut Butter
In a mixing bowl, combine the softened cream cheese and 1 cup creamy peanut butter—stir with a spatula ‘til it’s smooth and fully blended. Should look like a creamy, nutty paste—smells amazing already.
Step 3: Add Powdered Sugar
Gradually mix in the 2 ½ cups powdered sugar, about ½ cup at a time—stir ‘til it forms a thick, dough-like consistency. Takes a bit of elbow grease—shouldn’t be sticky or crumbly.
Step 4: Check the Dough
Pinch a bit of the mix—it should hold together like soft playdough. If it’s too wet, add a tbsp more powdered sugar; too dry, a tsp more peanut butter—adjust and mix well.
Step 5: Shape the Balls
Scoop out teaspoon-sized portions—roll ‘em between your palms into smooth balls, about 1 inch wide. Place each on a parchment-lined baking sheet—aim for 20-24 balls.
Step 6: Chill to Set
Pop the baking sheet in the fridge—chill for 30-60 minutes ‘til the balls are firm to the touch. Keeps ‘em from squishing when you grab one—patience pays off here.
Step 7: Check Firmness
Pull one ball out—if it holds its shape and isn’t sticky, they’re ready. If they’re still soft, give ‘em another 15 minutes in the fridge—firm balls are easier to serve.
Step 8: Serve or Store
Arrange the chilled balls on a plate—serve as a sweet snack or dessert. Store extras in the fridge—keeps ‘em creamy and ready for sneaking a bite later.
Storage and Serving
Store in an airtight container in the fridge for up to 2 weeks—freeze for up to 3 months, thawing in the fridge overnight. Serve chilled or at room temp—great for parties or a quick treat.
Substitutes and Variations
- Chocolate Coating – Dip balls in melted chocolate using candy melts or 1 cup chocolate chips mixed with 1 tsp canola oil; microwave in 20-second intervals, stirring until smooth, then coat chilled balls.
- Different Coatings or Mix-Ins – Roll in crushed almonds, sprinkles, shredded coconut, or blended freeze-dried raspberries; blend toppings for fine crumbs or mix ¼ cup into dough for added texture.
Nutritional Breakdown
| Nutrient | Per Ball (24 balls total) |
|---|---|
| Calories | 140 kcal |
| Fat | 8g |
| Protein | 3g |
| Total Carbs | 15g |
| Fiber | 0g |
| Net Carbs | 15g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with coffee for a sweet morning pick-me-up.
- Add to a dessert tray with berries for color.
- Enjoy with milk—classic snack vibes.
Common Mistakes to Avoid
I’ve goofed these up before, so here’s how to steer clear with some extra clarity:
- Using cold cream cheese and ending up with a lumpy, uneven mix – If the cream cheese isn’t softened to room temperature, it won’t blend smoothly with the peanut butter, leaving chunky bits that make rolling a nightmare; I’ve wrestled with a gritty batch—let it sit out or warm it gently first.
- Skipping the chill time and dealing with sticky, shapeless blobs – If you don’t refrigerate the balls for at least 30 minutes, they stay too soft to hold their shape, melting in your hands or flattening on the tray; I’ve had a gooey mess once—chill ‘em firm.
- Using natural peanut butter and ending with an oily, runny dough – Natural peanut butter’s oil separates, making the mix too wet to form solid balls, leaving you with a slick, unrollable mess; I’ve tossed a batch that wouldn’t hold—stick to creamy, commercial peanut butter.
FAQs
Can I use crunchy peanut butter?
It’ll work but makes rolling tricky—smooth is better.
Too sweet?
Cut powdered sugar to 2 cups next time.
What Others Are Saying About the Recipe
- Tara: “So easy and creamy—gone in minutes!”
- Eli: “Peanut butter heaven—perfect for parties!”
- Nina: “Three ingredients? Mind blown, so good!”
Conclusion
There you have it—my 3-Ingredient Peanut Butter Balls, the quick-fix treat that turned a pantry raid into a sweet victory. They’re creamy, nutty, and simple enough to whip up while life’s a circus. Hope they bring some joy to your snack game—let me know if you try ‘em. Now grab that peanut butter and get rolling—you’re in for a good one!