I made Nutter Butter Truffles and they are the kind of dangerously addictive, bite-sized peanut butter and chocolate fix that will wreck your willpower.

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I’m obsessed with Peanut Butter Truffles because they’re pure peanut butter chaos in bite form. I love how crushed Nutter Butter Cookies turn buttery and slightly salty, and the filling gets dangerously creamy with 8 oz cream cheese, softened and a slick of peanut butter.

These feel like secret dessert truffles for grown-ups who refuse boring sweets. Chocolate clings to every nook, peanuts or sprinkles add that punch.

But the best part is the first bite. Dense, smooth, and impossible to stop eating.

Every holiday spread needs them. I’ll fight you for the last one.

No regrets, just crumbs forever

Ingredients

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Nutter Butter cookies: crunchy peanut punch, nostalgic base you’ll want to snack on.
Cream cheese: makes truffles creamy and tangy, balances the sweet.
Peanut butter: more peanut depth and silkiness, basically the glue.
Vanilla extract: warms everything up, adds roundness without stealing the show.
Pinch of salt: wakes up the sweetness and keeps it from cloying.
Semi sweet chocolate chips: glossy shell and that bittersweet pop when you bite in.
Vegetable oil or corn syrup: thins chocolate so it coats smooth and shiny.
Chopped roasted peanuts or sprinkles: crunch or color, pick your vibe.

Ingredient Quantities

36 Nutter Butter cookies (about 9 oz or 1 standard sleeve)

8 oz cream cheese, softened

1/2 cup creamy peanut butter, room temp

1 teaspoon vanilla extract

Pinch of salt

12 oz semi sweet chocolate chips or melting chocolate for coating

1 tablespoon vegetable oil or light corn syrup to thin chocolate (optional)

1/2 cup chopped roasted peanuts or sprinkles for topping (optional)

How to Make this

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1. Crush the 36 Nutter Butter cookies into fine crumbs using a food processor or by sealing them in a zip bag and pounding with a rolling pin until there are no big pieces left.

2. In a large bowl beat together 8 oz softened cream cheese, 1/2 cup creamy peanut butter, 1 teaspoon vanilla extract and a pinch of salt until smooth and combined.

3. Add the cookie crumbs to the cream cheese mixture and stir until it forms a thick, uniform dough. If it seems too wet add a few more crumbs, if too dry add a tiny bit more peanut butter or cream cheese.

4. Scoop about 1 tablespoon of dough and roll into balls with clean hands, place on a parchment lined baking sheet; you should get around 30 to 36 truffles depending on size.

5. Chill the balls on the baking sheet in the fridge for at least 30 minutes, or in the freezer for 10 to 15 minutes, so they firm up and are easier to coat.

6. Melt 12 oz semi sweet chocolate chips or melting chocolate in a microwave safe bowl in 20 to 30 second bursts, stirring between bursts until smooth. Stir in 1 tablespoon vegetable oil or a little light corn syrup if the chocolate needs thinning or to make it shinier.

7. Using a fork or dipping tool, dip each chilled ball into the melted chocolate, tapping off excess and returning the coated truffle to the parchment. Work fairly quickly so the chocolate sets evenly.

8. While the chocolate is still wet sprinkle with 1/2 cup chopped roasted peanuts or sprinkles if you want a crunchy or decorative top.

9. Let the truffles set at room temperature until the coating is firm, or speed it up by placing them in the fridge for 10 to 20 minutes.

10. Store finished truffles in an airtight container in the fridge for up to a week, or freeze for longer. Bring to near room temperature before serving for best flavor.

Equipment Needed

1. Food processor or a sturdy zip-top bag + rolling pin to crush the Nutter Butters
2. Large mixing bowl for the cream cheese and crumbs
3. Electric hand mixer or a whisk and some elbow grease to get it smooth
4. Measuring cups and spoons (1/2 cup, tablespoon, teaspoon)
5. Rubber spatula or wooden spoon for scraping and stirring
6. Tablespoon or small cookie scoop to portion the truffles
7. Baking sheet lined with parchment paper
8. Microwave-safe bowl for melting the chocolate
9. Forks or a chocolate-dipping tool and a small knife with a cutting board for chopping peanuts

FAQ

Q: How do I store the truffles and how long will they last?
A: Store them in an airtight container in the fridge for up to 10 days. For longer keeping, freeze on a tray until firm, then put in a freezer-safe container for up to 3 months. Thaw in the fridge before serving so they don't sweat.

Q: My chocolate seized or got thick while melting, what now?
A: If it seizes, add a teaspoon of neutral oil or a little warm cream and stir slowly until smooth. For future melts, use low heat, microwave in 20 second bursts stirring between each, or melt over gently simmering water so it heats evenly.

Q: Can I use crunchy peanut butter, or substitute another nut butter?
A: Yes you can use crunchy PB for extra texture, just mix well so it blends with the cream cheese. Swap for almond or cashew butter but the flavor will change and you might need to tweak sweetness or salt.

Q: How do I keep the truffles from cracking or getting messy when dipping?
A: Make sure the filling is chilled and firm before dipping. Use a fork to lift each ball, tap off excess chocolate, and set on parchment. If chocolate is too thick, stir in a little vegetable oil or light corn syrup to thin it and give a shinier coat.

Q: Can I make these nut free or for people with peanut allergies?
A: Not really with Nutter Butters since they contain peanuts. To make a similar truffle, use a plain sandwich cookie like Oreos plus a safe seed butter (sunflower or soy) and check labels for cross contact.

Q: Any tips for rolling and decorating so they look nice?
A: Chill the cookie-cream cheese mix before rolling to avoid sticky hands. Use a small cookie scoop for uniform balls. Right after dipping sprinkle chopped peanuts or sprinkles so they stick before the chocolate sets.

Nutter Butter Truffles Recipe Substitutions and Variations

Nutter Butter cookies: swap for crushed graham crackers or vanilla wafers if you want a less peanutty base, or use Oreos for a chocolate cookie twist (reduce added sweetness a bit).
Cream cheese: use mascarpone for a richer, silkier filling, or try Neufchatel or full fat ricotta (drain it first) if you want a lighter texture.
Peanut butter: almond butter or cashew butter work well for a nutty flavor, or use sunflower seed butter for a nut allergy friendly option.
Semi sweet chocolate chips: replace with milk chocolate, white chocolate, or candy melts; add 1 teaspoon coconut oil or vegetable oil to thin if needed.

Pro Tips

1. Chill the rolled balls really well before dipping. If theyre even a little soft the chocolate will slide off or crack, so 30 minutes in the fridge or 10 minutes in the freezer makes coating way easier.

2. If your chocolate looks grainy after melting, stop microwaving. Stir it until smooth and use a teaspoon of neutral oil or light corn syrup to thin and shine it up. Don’t overheat or it’ll seize and get gritty.

3. Use two forks or a dipping tool and tap gently on the bowl edge to remove excess chocolate. That gives a thinner, neater shell and less pooling on the bottom. If you want a flat base, set each truffle on a parchment square and press slightly with the back of a spoon.

4. For best texture and flavor, let chilled truffles sit at room temp 10 to 20 minutes before serving so the cream cheese loses its chill. They taste better and the filling is less waxy that way.

Nutter Butter Truffles Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Nutter Butter Truffles and they are the kind of dangerously addictive, bite-sized peanut butter and chocolate fix that will wreck your willpower.

Servings

servings

Calories

152

kcal

Equipment: 1. Food processor or a sturdy zip-top bag + rolling pin to crush the Nutter Butters
2. Large mixing bowl for the cream cheese and crumbs
3. Electric hand mixer or a whisk and some elbow grease to get it smooth
4. Measuring cups and spoons (1/2 cup, tablespoon, teaspoon)
5. Rubber spatula or wooden spoon for scraping and stirring
6. Tablespoon or small cookie scoop to portion the truffles
7. Baking sheet lined with parchment paper
8. Microwave-safe bowl for melting the chocolate
9. Forks or a chocolate-dipping tool and a small knife with a cutting board for chopping peanuts

Ingredients

36 Nutter Butter cookies (about 9 oz or 1 standard sleeve)
8 oz cream cheese, softened
1/2 cup creamy peanut butter, room temp
1 teaspoon vanilla extract
Pinch of salt
12 oz semi sweet chocolate chips or melting chocolate for coating
1 tablespoon vegetable oil or light corn syrup to thin chocolate (optional)
1/2 cup chopped roasted peanuts or sprinkles for topping (optional)

Directions

Crush the 36 Nutter Butter cookies into fine crumbs using a food processor or by sealing them in a zip bag and pounding with a rolling pin until there are no big pieces left.
In a large bowl beat together 8 oz softened cream cheese, 1/2 cup creamy peanut butter, 1 teaspoon vanilla extract and a pinch of salt until smooth and combined.
Add the cookie crumbs to the cream cheese mixture and stir until it forms a thick, uniform dough. If it seems too wet add a few more crumbs, if too dry add a tiny bit more peanut butter or cream cheese.
Scoop about 1 tablespoon of dough and roll into balls with clean hands, place on a parchment lined baking sheet; you should get around 30 to 36 truffles depending on size.
Chill the balls on the baking sheet in the fridge for at least 30 minutes, or in the freezer for 10 to 15 minutes, so they firm up and are easier to coat.
Melt 12 oz semi sweet chocolate chips or melting chocolate in a microwave safe bowl in 20 to 30 second bursts, stirring between bursts until smooth. Stir in 1 tablespoon vegetable oil or a little light corn syrup if the chocolate needs thinning or to make it shinier.
Using a fork or dipping tool, dip each chilled ball into the melted chocolate, tapping off excess and returning the coated truffle to the parchment. Work fairly quickly so the chocolate sets evenly.
While the chocolate is still wet sprinkle with 1/2 cup chopped roasted peanuts or sprinkles if you want a crunchy or decorative top.
Let the truffles set at room temperature until the coating is firm, or speed it up by placing them in the fridge for 10 to 20 minutes.
Store finished truffles in an airtight container in the fridge for up to a week, or freeze for longer. Bring to near room temperature before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.