Now for the rolling. I line a baking sheet or large plate with parchment paper. To keep my hands clean and prevent sticking, I give them a very light coating of butter or a quick spray of cooking spray. I use a small cookie scoop (about 1 tablespoon in size) to portion the dough perfectly. This ensures every ball is the same size and chills evenly. Then, I roll each portion between my palms into a smooth sphere. The dough is cool and pliable, and the rhythm of scooping and rolling is surprisingly relaxing. If the dough gets too soft from the heat of your hands, just pop the whole bowl in the fridge for 10 minutes to firm up.
The final, most crucial step is the chill. I arrange all the little pale-tan balls on the parchment-lined tray, making sure they aren’t touching. Then, I slide the entire tray into the refrigerator for at least one hour, though I prefer two. This isn’t just to make them cold; it’s to allow them to set properly. The cream cheese and peanut butter fats need time to firm up, transforming the soft dough into a cool, dense, sliceable treat with the texture of the finest truffle. I resist all temptation to taste one early. The wait is absolutely worth it.
Pro Tips for Best Results
I tested the mixing method three different ways: by hand with a spatula, with a stand mixer, and with a hand mixer. By hand is doable but requires serious arm strength and risks an uneven mix. The stand mixer is fantastic, but I found the smaller quantity sometimes got stuck under the paddle. My favorite tool is a simple hand mixer. It gives you perfect control, incorporates air beautifully, and is easy to clean. Trust me, for this small-batch recipe, it’s the ideal middle ground.
Here’s what I learned the hard way about the dough’s texture: if it feels too sticky to roll, don’t just keep adding powdered sugar. I did that once and ended up with balls that were way too sweet and had a chalky aftertaste. Instead, if it’s sticky, simply cover the bowl and refrigerate the entire batch of dough for 20-30 minutes. The fats will firm up, making it much easier to handle without altering the perfect sweet-to-savory balance.
For the most professional look, I use a two-step chilling process. After the initial one-hour chill to set the shape, I like to give them a quick roll in coatings like crushed graham crackers, mini chocolate chips, or extra powdered sugar. The initial chill ensures the balls are firm and won’t lose their shape during coating. Then, I return them to the fridge for another 30 minutes to let the coating set. This extra step makes them look like they came from a fancy candy shop.
Common Mistakes to Avoid
My first batch was a sticky disaster because I used natural peanut butter. I thought, “It’s healthier, it’ll be fine!” Wrong. The oils separated and created a greasy, loose mixture that never firmed up, even after hours in the freezer. I had to scrape it all into a bowl and call it a “dessert dip.” Use a conventional, creamy peanut butter with stabilizers. It’s the glue that holds these together perfectly.
Another early mistake was not softening the cream cheese enough. I thought an hour on the counter was sufficient, but the center was still cool. When I mixed it, I had tiny white specks of cream cheese throughout my dough that wouldn’t blend in, no matter how long I mixed. It didn’t ruin the flavor, but the texture wasn’t that perfectly smooth, velvety experience. Let your cream cheese get truly, fully soft.(See the next page below to continue…)