Nutter Butter Truffles
Nutter Butter Truffles are a delicious twist between a peanut butter cookie and a cookie ball or cake pop. Any fan of the peanut butter and chocolate combo will be thrilled with these sweet bite-sized truffles made from Nutter Butter cookies, peanut butter, cream cheese, and powdered sugar, then dipped in melted chocolate and topped with colorful sprinkles or flaked sea salt.
Servings: 18
Ingredients
- 16 ounce package Nutter Butter cookies
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1/4 cup creamy peanut butter
- 10 ounces chocolate melting wafers
- Sprinkles or sea salt for topping
Instructions
- Crush the Nutter Butters into a fine crumb using a food processor or blender. Tip: if using a blender you may need to blend the cookies in small batches.
- In a small bowl, beat the cream cheese, powdered sugar, and peanut butter together until smooth. Add the mixture to the cookie crumbs and mix until well combined.
- Roll the dough into bite-sized balls and place them on a baking sheet lined with parchment paper. Place the sheet of cookie balls into the freezer to set while you move on to the next step.
- Melt the chocolate according to the package directions. Use a fork to dip each of the cookie balls into the chocolate then return to the parchment paper lined cookie sheet. Top each Nutter Butter Truffle with sprinkles or sea salt, if desired, immediately after dipping before the chocolate has time to set.
- Allow the truffles to set at room temperature for about 30 minutes or in the refrigerator for 10 minutes.