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Reese’s Cups Mini Peanut Butter Cheeseballs

I am just a peanut butter and chocolate freak. There, I said it. What is your flavor combination that you just cannot LOVE anymore?  I had created some Peanut Butter Rolo Stuffed Cookies which were amazing…..but those Reese’s Cups eggs were just looking at me, begging me to eat them. So, being the responsible peanut butter and chocolate lover that I am, I did.  But not just out of the package-in the form of Reese’s Cups Mini Peanut Butter Cheeseballs.  And I was nice-I shared them with our Bible study and everyone loved them!

Reese’s Cups Mini Peanut Butter Cheeseballs

4 ounces cream cheese, room temperature

1/2 cup powdered sugar

1/3 plus one Tablespoon creamy peanut butter {you can add more if you need to}

1 1/2 Tablespoons brown sugar

6-8 Reese’s Cups Eggs, chopped

Graham crackers, vanilla wafers, animal crackers, etc. to eat with the mini cheeseballs


1.  In a stand mixer, with the paddle attachment, beat the cream cheese, powdered sugar, peanut butter, and brown sugar until creamy.

2.  Lay out a piece of saran wrap and lay the mixture on it.  Mold it into a ball and wrap it in the plastic wrap.  Freeze it for an hour or until it’s firm.

3.  Remove it from the freezer.  Gently press the chopped Reese’s eggs into the cheese ball.  Using a cookie scoop-or a Tablespoon, form small cheese balls.

4.  Place these on a plate, cover with saran wrap, and place back in the freezer for about 2 hours or so.  Before serving, thaw for about 30 minutes. Serve alongside graham crackers, apples, vanilla wafers, or just pop them in your mouth.

So good!  Perfect for your Easter dessert tables!  And our kids loved them, too!


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