Chocolate Peanut Butter Cheeseball Recipe for Holiday Appetizers

Still not receiving updates since I switched domains? Please update your Google Reader feed! http://feeds.feedburner.com/howsweeteats/smSp

I threw this together on a whim, hoping it would turn out well — and it did.

To start, I mixed an 8-ounce block of softened cream cheese with peanut butter and powdered sugar until smooth. I was careful about the peanut butter I used; I avoided the very oily, natural-style ones and went with Skippy Natural, which gave a creamier, more stable texture. If you have a creamier peanut butter on hand, it will make the cheeseball even silkier — imagine it with a chocolate-forward peanut butter for extra depth.

IMG_2833

I folded in a generous handful of chocolate chips, then tasted and decided it needed a touch more sweetness, so I adjusted the powdered sugar. The mixture has a cookie-dough-like appearance and texture — irresistible when you’re testing the flavor.

IMG_2834

Once everything was combined, I formed the mixture into a ball and chilled it to set. While it firmed up in the refrigerator, I crushed a package of graham crackers to use as a coating. Rolling the cheeseball through the crushed crackers gives it a crunchy, slightly sweet exterior that contrasts nicely with the creamy interior.

IMG_2835

IMG_2850

I honestly didn’t expect much from my husband or my mom — I figured they’d try a bite and move on, since it’s not overly sweet and because a chocolate-peanut butter “appetizer” might sound odd. To my surprise, it disappeared quickly; everyone loved it, including my husband.

Chocolate Peanut Butter Cheeseball

Yield: 8
Print Recipe
No ratings yet

Leave a Review »

Ingredients

  • 1 (8 ounce) block of cream cheese, softened
  • 1/3 cup peanut butter
  • 1/3 cup powdered sugar
  • 1/4 cup chocolate chips
  • 1 package graham crackers, crushed

Instructions

  • In a bowl, combine the softened cream cheese, powdered sugar, and peanut butter. Mix until smooth, then fold in the chocolate chips. Shape the mixture into a ball and refrigerate until firm.
  • Crush the graham crackers. Remove the cheeseball from the fridge and roll it in the crushed crackers to coat. Return to the refrigerator until ready to serve.
  • Serve with graham cracker sticks, vanilla wafers, or fruit for dipping.
Course: Dessert
Cuisine: American

Did you make this recipe?

Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page.
I appreciate you so much!

 

 

IMG_2851

Apologies for the lack of interior shots — this cheeseball was gone fast. This time it wasn’t just me digging in; everyone finished their share. Full, satisfied bellies make for happy company.