Chocolate Chip Cheese Ball - Little Sunny Kitchen

Prep Time 10

Chilling Time 3

Total Time 3 10

In a large bowl, beat cream cheese with butter and vanilla extract. Add powdered sugar, light brown sugar, and beat again until combined.
Stir in half of the chocolate chips, and half of the chopped pecans. Cover and chill in the fridge for at least 2 hours.
Shape the mixture into a ball, wrap with plastic wrap, and chill for 1 more hour.
Carefully roll the cheese ball in the remaining chocolate chips and pecans, and serve on a plate with Nilla wafers, graham crackers, or any type of cookies.

Avoid overbeating the cream cheese. It's important that we don't mix too much air into it, as it will become difficult to form into a ball if it's too airy.
Decorate it: It can be fun to decorate this cheeseball to look like a turkey for Thanksgiving! You can also add festive-colored chocolate chips, sprinkles, or M&Ms to theme this dessert dip for any occasion.
To Make Ahead: You can store this dessert well wrapped, in the refrigerator for up to 5 days.
To Store: Leftovers can also be stored for up to 5 days from the time the cheese ball is made.
To Freeze: Cream cheese balls like this one can be frozen, very well wrapped, for up to 2 months. Allow it to thaw overnight in the fridge before decorating or serving.