Snacks
This Reese's peanut butter cheese ball recipe delivers the perfect balance of creamy, gooey swirls and crunchy peanut butter coating—every bite tastes like a hug from your favorite candy bar.
The secret lies in the precise ratio of cream cheese to peanut butter and Reese’s pieces, ensuring each bite has that signature melty, peanut-buttery goodness.
I’ve tested this recipe countless times to perfect the texture, so you’ll get cheese balls that hold their shape when rolled but still melt in your mouth.
The best part? These cheese balls require just five simple ingredients and take less than 30 minutes to make, including chilling time. No fancy equipment is needed—just a mixing bowl, your hands, and a little patience for rolling.
The peanut butter coating adds that extra crunch, while the Reese’s pieces create pockets of sweet, nutty flavor that make these irresistible for parties or snacking.
What you’ll end up with are bite-sized treats that look as good as they taste—golden peanut butter coating encasing creamy, swirled cheese balls. They’re rich enough to satisfy a sweet tooth but balanced enough to keep them from being too heavy.
These cheese balls stay fresh in the fridge for up to a week, making them perfect for meal prep or gifting.
Whether you’re hosting a game day gathering or just craving a nostalgic snack, this recipe delivers restaurant-quality results at home. Let’s get started—your taste buds will thank you!
Ingredients for reese's peanut butter cheese ball
Five ingredients, one magical mix—these Reese's cheese balls taste like candy came to life!
| Ingredient | Amount | Notes |
|---|---|---|
| Cream Cheese, Full-Fat 🧀 | 16 oz | Room temperature for mixing |
| Creamy Peanut Butter 🥜 | 1 cup | Natural, no added sugar |
| Reese's Pieces 🍫 | 1 ½ cups | Miniature, not full-size |
| Powdered Sugar 🍚 | ½ cup | For coating texture |
| Unsalted Butter 🧈 | 2 tbsp | Melted for coating |
| Vanilla Extract 🍯 | 1 tsp | Pure, not imitation |
| Sea Salt 🧂 | ¼ tsp | Fine grain for finishing |
| Chopped Peanuts 🥜 | ¼ cup | For extra crunch |
The cream cheese is non-negotiable—full-fat gives that perfect melt-in-your-mouth texture. Grab the 8 oz block from Kraft (the one that comes in a tub) or Philadelphia brand for consistency. Room temperature is key—microwave for 20 seconds if it's straight from the fridge. The peanut butter? Natural, crunchy-free is your best bet—it's got that extra richness. Reese's Pieces? Miniatures only—they're easier to mix and melt beautifully. I always buy the fun-size bags at Target because they're cheaper and perfect for this recipe.
No Reese's Pieces? Crushed Reese's cups work in a pinch (just melt them first), but you'll lose that signature gooey surprise. Running low on powdered sugar? Confectioners' sugar is the same thing—just make sure it's sifted. The butter for coating? Don't use salted—we're controlling the salt with the sea salt finish. Short on peanuts? Skip them—the coating will still be delicious. Pro tip: if your peanut butter's been in the pantry forever, microwave for 10 seconds to soften it up before mixing.
These stay fresh for up to 1 week in the fridge, but honestly? They disappear in 2 days. Roll them into 1-inch balls for perfect bite-sized treats. Store in an airtight container between layers of parchment paper to keep them from sticking. Freeze for up to 3 months if you're making a big batch—they thaw beautifully. Double the recipe? No problem—just make sure your mixing bowl is big enough for the dough.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear, this comes together in one bowl with no rolling, no baking—just a spoon and a little elbow grease. The cream cheese and peanut butter soften together while I fold in the Reese’s Pieces, and honestly? It’s the kind of recipe where you can chat with someone (or scroll TikTok) the whole time.
- Craving-Worthy Crunch: That perfect balance of creamy peanut butter and chocolatey Reese’s Pieces in every bite? It’s like a hug for your taste buds. The powdered sugar dusting gives it just enough sweetness to make it feel like a treat, not a snack you’ll regret after two bites.
- Party Host Hack: Between us, this is my go-to for holiday gatherings, game days, or when I need to feed a crowd without stressing. It’s easy to shape into balls (or just scoop and roll), keeps well in the fridge, and no one ever leaves with leftovers—because it disappears fast.
- Budget Sweet Tooth Fix: For under $10, I’ve got a dessert that feels fancy but costs next to nothing. The cream cheese and peanut butter stretch far, and Reese’s Pieces are a bulk-bin staple. It’s my secret weapon for satisfying chocolate cravings without breaking the bank—or my willpower.
Step-by-step instructions for Reese's peanut butter cheese balls
Here's how to make these irresistible bites with perfect texture and flavor every time.
Mix the Cream Cheese and Peanut Butter Base
In a large mixing bowl, combine the 16 oz cream cheese, full-fat and 1 cup creamy peanut butter. Use a hand mixer or stand mixer fitted with the paddle attachment to beat on medium speed until completely smooth and creamy. This should take about 2-3 minutes—keep mixing until there are no lumps and the mixture looks light and fluffy.
Here's the thing—room temperature cream cheese is crucial. If it's too cold, it won't blend properly and will leave you with a grainy texture. If it's too soft, it might get too runny. Press your finger into the cream cheese: it should leave a slight indent but hold its shape. If needed, let it sit at room temperature for 10-15 minutes before mixing.
Fold in Reese's Pieces and Vanilla
Once your base is smooth, remove the mixer attachment and use a rubber spatula to fold in the 1.5 cups Reese's Pieces. Work quickly but gently to maintain the creamy texture while distributing the chocolate candies evenly. Add the 1 tsp vanilla extract and 0.25 tsp sea salt, mixing until fully incorporated.
This is where the magic happens—the Reese's Pieces will melt slightly from the warm peanut butter, creating those gooey swirls we all love. Don't worry if it looks messy at first; the texture will come together as you roll the balls. The salt enhances the peanut butter flavor, while the vanilla adds that classic Reese's taste without needing extra chocolate.
Shape and Chill the Cheese Balls
Using a cookie scoop or tablespoon, portion out 1-tablespoon-sized balls of dough and roll them gently between your palms to create smooth, round balls. Place them on a parchment-lined baking sheet. You should get about 24 cheese balls using all the dough—this makes perfect bite-sized portions.
Refrigerate the cheese balls for at least 1 hour or up to 24 hours before coating. This chilling step is essential—it firms up the dough so it holds its shape when coated and prevents melting during storage. The longer they chill, the more intense the peanut butter flavor becomes as it develops.
Create the Crunchy Coating
In a small bowl, mix together the 0.5 cup powdered sugar and 2 tbsp melted unsalted butter until smooth. The mixture should be thick but pourable. If it's too thick, add 1-2 teaspoons of warm water to loosen it. This coating creates that signature crispy exterior that contrasts perfectly with the creamy interior.
Dip each chilled cheese ball into the powdered sugar mixture, making sure to coat it completely. Then immediately roll the coated ball in the 0.25 cup chopped peanuts, pressing gently to adhere. Place the coated balls back on the parchment-lined baking sheet. Work quickly as the coating sets fast once exposed to air.
Set and Serve
Return the coated cheese balls to the refrigerator for at least 30 minutes to allow the coating to fully set. This final chilling step ensures the powdered sugar coating stays crispy rather than becoming sticky. The cheese balls will keep in the refrigerator for up to 1 week in an airtight container, though they're best enjoyed fresh.
Serve these irresistible treats at room temperature for the perfect balance of textures—creamy peanut butter center, crispy powdered sugar coating, and crunchy peanut bits. They're perfect for parties, potlucks, or just satisfying that chocolate-peanut craving any time of day. Trust me, once you try these, they'll become a regular in your recipe rotation!
Pro Tips For Making Reese'S Peanut Butter Cheese Ball
- SOFTEN CREAM CHEESE FIRST: Take the cream cheese out of the fridge 30 minutes before mixing—it’s the difference between a smooth, rollable cheese ball and a crumbly mess. I used to skip this and ended up with a texture like peanut butter-filled gravel.
- USE ROOM-TEMPERATURE PEANUT BUTTER: Scoop the peanut butter straight from the jar and let it sit for 10 minutes if it’s cold—thick peanut butter makes the dough stiff and hard to shape. Trust me, your hands (and the recipe) will thank you.
- PRESS REESE’S PIECES IN LAYERS: After shaping the ball, press a thin layer of Reese’s Pieces into the outside before rolling in powdered sugar—this keeps them from popping out when you cut slices. I learned this after watching my first batch turn into a candy avalanche.
- CHILL BEFORE SLICING: Pop the cheese ball in the fridge for at least 1 hour before cutting—warm dough sticks to the knife and falls apart. (Yes, I’ve tried skipping this. No, I don’t recommend it.)
Dietary considerations for this reese's peanut butter cheese ball
Gluten-Free Adaptation
This recipe is naturally gluten-free, but the powdered sugar coating requires attention. Use certified gluten-free powdered sugar (like Anthony's brand) to avoid cross-contamination. The creamy peanut butter and Reese's Pieces are also gluten-free, so no substitutions are needed here.
Just ensure your chopped peanuts are certified gluten-free if you're avoiding all traces. 🌾
Dairy-Free Version
For a dairy-free twist, swap the cream cheese for 16 oz dairy-free cream cheese (like Kite Hill Almond Milk Cream Cheese). Use dairy-free butter (such as Miyoko's) in the coating, and ensure your peanut butter is also dairy-free.
The Reese's Pieces are typically dairy-free, but always check the label. The texture will be slightly different but still delicious!
Nut-Free Option
Skip the chopped peanuts and peanut butter coating entirely for a nut-free version. Instead, coat the chilled cheese balls in melted white chocolate (ensure it's nut-free) and roll them in crushed graham crackers for texture.
The flavor will still be rich and satisfying without any nuts. Always double-check all ingredients for hidden nut traces if allergies are a concern. 🚫
Lower Sugar Swaps
Reduce the powdered sugar coating to ¼ cup and use monk fruit sweetener (like Lakanto) mixed with 2 tbsp melted butter for a lower-sugar option. For the Reese's Pieces, opt for sugar-free chocolate chips (such as Lily's Sugar-Free Dark Chocolate Chips).
The flavor will be less sweet but still packed with peanut butter goodness. 🍬
Vegan Adaptation
To make this recipe fully vegan, replace the cream cheese with 16 oz vegan cream cheese (like Tofutti Better Than Cream Cheese). Use vegan peanut butter (such as Smucker's Natural Vegan Peanut Butter) and ensure your Reese's Pieces are vegan (like Enjoy Life Chocolate Chips).
The coating can be made with vegan butter (like Earth Balance) and powdered erythritol for a sugar-free option. 🌱
Keto-Friendly Version
For a keto-friendly take, reduce the powdered sugar to 2 tbsp and replace it with powdered erythritol (like Swerve). Use unsweetened almond flour (2 tbsp) mixed with the melted butter for the coating instead.
Keep the peanut butter and Reese's Pieces as-is, but ensure they're sugar-free. This version will have fewer carbs but all the rich peanut butter flavor. 🥑
Nutrition facts
Frequently asked questions
Why do my cheese balls turn out too sticky?
The most common reason is not chilling them long enough before coating. Let them firm up in the fridge for at least 1 hour—preferably 2 hours—so the powdered sugar coating adheres properly. If your peanut butter was too warm during mixing, it can also make the dough too soft. Use room-temperature ingredients and work quickly when rolling.
Can I make these without Reese's Pieces?
Swap them for 1.5 cups mini chocolate chips or crushed candy bars (like Kit Kat or Snickers) for a similar effect. For a peanut butter-only version, fold in ½ cup extra peanut butter and skip the chocolate entirely. The texture will still be rich and creamy.
How do I keep the coating from melting off?
The powdered sugar coating needs to set properly—store them in the fridge for at least 30 minutes after coating. For extra stability, add 1 tbsp cornstarch to the powdered sugar mixture before dipping. Avoid stacking them too tightly in the container, as this can cause smudging.
Can I make these ahead for a party?
Yes! These are perfect for meal prep. Assemble the uncoated cheese balls up to 2 days ahead and store them in an airtight container. Coat them just before serving to keep the powdered sugar crisp. For longer storage, freeze the uncoated balls for up to 3 months—thaw in the fridge overnight before coating.
What's the secret to perfectly round cheese balls?
Use a cookie scoop for even portions, then roll them gently between your palms with slightly moist hands (dip in water if needed). For extra smoothness, chill the dough for 30 minutes before rolling. If they flatten, they were too warm—let them firm up longer.