Equipment Needed
- Large mixing bowl
- Hand mixer or sturdy wooden spoon
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Small microwave-safe bowl
- Fork or dipping tools
- Measuring cups and spoons
Step-by-Step Instructions
First, I line my baking sheet with parchment paper—this is a must unless you want a sticky, frustrating mess later. In my large bowl, I combine the softened cream cheese, peanut butter, and vanilla. I use my hand mixer on medium until it’s completely smooth and no streaks remain. This is where patience pays off; a homogenous base means every bite is perfect. Then, I gradually beat in the powdered sugar, about a cup at a time. The mixture will become very thick and slightly crumbly, but that’s exactly what we want. I learned the hard way that dumping all the sugar in at once creates a powdery cloud all over my kitchen counters!
Next, I switch to a sturdy spoon and fold in the graham cracker crumbs. At this point, I use clean hands to really bring it all together into a cohesive, slightly sticky dough. I cover the bowl and pop it into the freezer for about 15-20 minutes. This chilling step is critical—I’ve tried skipping it when I was impatient, and the balls were too soft to roll neatly, turning into more of a “blob” shape. Chilling firms everything up just enough to handle.
While the dough chills, I get my dipping station ready. I melt the chocolate chips with the coconut oil in a microwave-safe bowl. My method is 30-second bursts on medium power, stirring vigorously in between, until it’s completely smooth. Using a deep, narrow bowl (like a small soup mug) makes dipping much easier and less messy. When the dough is ready, I use a small cookie scoop or a tablespoon to portion it out, then roll quickly between my palms to form neat one-inch balls, placing them back on the lined sheet.(See the next page below to continue…)