Let’s start with the picture from the recipe, shall we?

And here’s the entire recipe.  I found this on Facebook:

Lies.  LIES, I tell you!  First of all, you cannot meaningfully do anything to four ounces of cream cheese with a mixer.  Four ounces of cream cheese is a very small amount of cream cheese, folks!  I knew this, but fooled myself into thinking I didn’t, and thus did not immediately double the recipe.  The cream cheese immediately sucked itself into the blades of the mixer and stayed there, mocking me.  Adding the sugar, a cup at a time, didn’t help much, and when I was done I had a lump of cream cheese and sugar maybe the size of a baseball.  Maybe.

I love the verb “shape.”  Does it say how?  Of course not.  I had pictured some sort of rolling with my hands, as I’ve done with a variety of meatballs and my reindeer shit, but it’s cream cheese with sugar in it.  It’s way too goddamn sticky for that.  I considered coating my hands with sugar, like I’d do with flour if I was working with dough, but, y’know, sugar is pretty sticky itself, and I don’t think that would have worked.  I ended up using a melon baller, which did the job OK, I guess, but didn’t produce anything even remotely round.  Press it with a fork?  Fuck you, it sticks to the fork.  

So basically I ended up with a dozen or so cream cheese lumps that I just put on a plate, because the idea that I needed an entire cookie sheet for them was ludicrous– this does not produce very many not-cookie things.  They were horrifying-looking.  I knew they’d be tasty, as I’d sampled them, and it’s not exactly surprising when peppermint, cream cheese and sugar produces something good, but hell if they didn’t look terrible.

So I melted a few dozen chocolate chips and drizzled some chocolate on them too, because to hell with it.

Nailed. It.