Equipment Needed
- Large mixing bowl
- Hand mixer or sturdy spatula
- Measuring cups
- Baking sheet or large plate
- Parchment paper or wax paper
- Small cookie scoop (optional, but a lifesaver!)
Step-by-Step Instructions
I always start by making sure my cream cheese is as soft as possible. I put the blocks in my mixing bowl and use my hand mixer on low to beat it for about 30 seconds until it’s completely smooth and spreadable. Any little cold lumps here will be impossible to incorporate later, so I take my time. Then, I add the entire cup of creamy peanut butter. The smell when they first combine is heavenly—salty, rich, and deeply nutty. I beat them together on medium speed until the mixture is completely uniform, light in color, and wonderfully fluffy. This usually takes a full minute or two of mixing; don’t rush it. This aeration is what gives the final texture its delightful lightness.
Next comes the powdered sugar. Here’s a lesson from my first messy attempt: I just dumped it all in and turned the mixer on high. A cloud of powdered sugar erupted all over me and my kitchen counter. Now, I always start the mixer on the lowest possible speed, or I even stir it in by hand with a spatula at first, just to incorporate it roughly. Once it’s somewhat combined, I beat it on medium until the dough pulls away from the sides of the bowl. It will go from looking shaggy to forming a soft, smooth, and slightly sticky ball right on your beaters. It should hold its shape when pinched.(See the next page below to continue…)