Nutter Butter Balls
No bake cookie truffles made with crushed Nutter Butter cookies, cream cheese and peanut butter, dipped in vanilla coating and topped with cookie crumbs. One package makes 36.
Ingredients
- 16 oz Nutter Butter cookies 1 package
- 8 oz full-fat cream cheese softened at room temperature
- 1/3 cup creamy peanut butter
- 1/4 cup powdered sugar
- 10 oz vanilla melting wafers
Instructions
- Crush the Nutter Butters into fine crumbs using a food processor or blender. Reserve 1/4 cup for topping.
- Place the cream cheese, peanut butter and powdered sugar in a bowl and use a hand mixer to blend until creamy.
- Add the Nutter Butter crumbs and mix with a spoon until evenly combined and the mixture has a moldable, dough-like consistency.
- Use a 1 tablespoon cookie scoop to portion the mixture into even pieces. Roll into balls and place on a parchment lined baking sheet.
- Melt the wafers in a microwave safe bowl at 50% power in 30 second intervals, stirring at each interval, until melted and smooth.
- Use a fork to dip a ball into the melted wafers and shake off the excess before placing it back on the parchment lined baking sheet. Use another fork or a spoon to slide it off.
- Immediately top with some of the reserved Nutter Butter crumbs before the coating sets. Repeat with the rest of the balls.
- Let the balls sit at room temperature for 15 minutes, or until the coating hardens. You can also pop them in the fridge to speed this up.
Notes
- Use full-fat cream cheese. It is firmer and more stable than low fat varieties.
- Let the cream cheese soften at room temperature so it blends smooth and creamy.
- A 1 tablespoon cookie scoop keeps the balls even. Bigger balls work too, they just make fewer.
- There is no need to chill the balls before dipping. They hold their shape and can be dipped as soon as they are rolled.
Tried this recipe?Let us know how it was!