The first time I made these 3-Ingredient Peanut Butter Balls, I was in a panic. It was 9 p.m., and I remembered I’d promised to bring a treat to my book club the next morning. With no time for complex baking, I desperately searched my fridge and pantry. When I mixed that softened cream cheese with peanut butter and powdered sugar, a magical thing happened. My kitchen filled with the sweet, salty, nutty aroma of childhood, and the dough came together like a dream. Rolling them into little spheres felt soothing, almost meditative. The next day, they were the first thing to disappear from the table—no one could believe something so creamy, rich, and satisfying came from just three ingredients and zero oven time. They’ve been my secret weapon ever since.
Why You’ll Love This Recipe
You are going to adore this recipe because it’s the ultimate culinary hack for when you need something impressively delicious but have zero time or energy for baking. You’ll love that it requires only three ingredients you probably already have, one bowl to wash, and your own two hands. It delivers a flavor that’s impossibly luxurious—a perfect balance of sweet, salty, and tangy with a melt-in-your-mouth texture that’s richer than a classic peanut butter ball. They’re no-bake, endlessly customizable, and guarantee that you’ll have a crowd-pleasing dessert ready in under 30 minutes of active time.
Ingredients
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
Now, let’s talk about why each of these simple ingredients matters so much. First, the cream cheese must be fully softened to room temperature. I’ve tried microwaving it to hurry the process, and it can become too warm and oily, making the mixture greasy. Letting it sit out for a good two hours is best. For the peanut butter, I strongly recommend using a standard creamy, shelf-stable brand like Jif or Skippy. The natural, oily peanut butters that separate don’t bind as well and can make the balls too soft. Don’t skip this tip; it makes a huge difference in texture. Finally, the powdered sugar sweetens and also helps firm up the mixture. I always sift mine to prevent any stubborn lumps in my otherwise velvety dough.(See the next page below to continue…)