2 cups powdered sugar
6 tablespoons butter, softened
2 ounces cream cheese, softened
1/2 teaspoon salt
1 1/2 cups cream peanut butter
1/4 cup graham cracker crumbs
8 oz. dark chocolate (60-65% cacao), chopped
Cream powdered sugar, butter, cream cheese, and salt together in an electric mixer. Add peanut butter and graham cracker crumbs; beat until blended. Cover a baking sheet with parchment paper and shape peanut butter mixture into 38 balls. Place balls on baking sheet and chill for 1 hour. Place chocolate in the top of a double boiler; place over simmering water and stir just until melted. Remove from heat and let cool slightly. Place each ball on a fork and dip ball in chocolate until partially coated. Refrigerate until chocolate is firm.
Yield: 38 cookies.
This recipe was adapted from Cooking Light Magazine.