Rated: Kid/Small-Space Friendly
It was true love from the first bite - my Pitter Patter No-Bake Cookie Balls do a fine job as Reese's Peanut Butter Cup impostors. With Neufchatel cheese blended in and a coating of milk chocolate, that's all there is to it. No baking, except for the microwave, makes this recipe kid-prep friendly, and the results will bring adults to their knees begging for more. (Or, at least that's how it worked for me.)
You can use Nutter Butters, of course, but I purchased Pitter Patters, and they're just as delicious. Two packages (oops, one sleeve went missing), 33 ground-up cookies and a 9.5 ounce package of Hershey's Baking Melts will produce about 50 peanut butter balls. Let the joy begin!
First, a mini-chopper or larger food processor will transform cookies into finely blended crumbs. To this golden brown pile goes three-quarters of a package of Neufchatel cream cheese, brought to room temperature.
Now, it's time to dig in and begin blending (work it, baby, work it) until you have a thick mushy mess of cookie and cream cheese.
Take a good-sized pinch, roll it between the palms of your hands, and you'll have nearly-perfect one-inch diameter balls. Place those on a layer of foil or wax paper or on a paper plate and refrigerate for about 30 minutes. Longer, if you get busy. Won't hurt them.
Next, it's time for the Baking Melts. These are coin-shaped pieces, and you need to work in small batches so that the chocolate won't set up. Microwave in a small bowl with sloped sides, following package directions, but take it slow so the chocolate doesn't burn.
When the coins are melted and creamy, add a couple of peanut butter balls into the bowl. Roll one around with a fork and then slide it up the sides to coat evenly. Lift out with the fork and place back on a lined tray. It's back to the fridge for more cool-down. Wait half an hour, and the cookie balls can be stored in a container until you either serve them or package for gifting.
Pitter Patter Peanut Butter No-Bake Cookie Balls
--33 Pitter Patter peanut butter cookies (three sleeves from two packages)
Process peanut butter cookies into a finely ground blend complete with cream filling.
Mix in Neufchatel cheese by hand, working until a dough forms.
Make round balls, about one inch in diameter and place on lined tray.
Refrigerate for 30 minutes.
Melt chocolate in small batches in microwave, stirring every few seconds.
Add one or two balls to the bowl of chocolate and roll around with a fork to coat.
Return to lined tray, balls separated and refrigerate for another half hour.
When chocolate coating has set, place cookie balls in a sealed container and keep refrigerated.
You'll also want to try our No-Bake Cookies and Cream White Chocolate Balls.
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