Nutter Butter Truffles made with 5 basic ingredients & perfect for holiday goodie trays! Festive, easy cookie balls with Nutter butters, cream cheese, peanut butter & chocolate!
This easy dessert recipe takes classic peanut butter balls up a notch by swapping graham crackers for Nutter Butters and adding cream cheese to the mix! They taste like peanut butter cheesecake or peanut butter pie! They are no-bake, delicious, and perfect for the holidays!
Nutter Butter truffles are a perfect treat for that holiday dessert table and so easy to prepare in advance. Each batch makes about 32 Nutter Butter balls, which means that there is plenty to share with close friends and family! Add a little holiday spin with sprinkles and you have yourself a treat no one can resist!
Nutter Butters are delicious peanut butter cream filled cookies. Pairing them with this peanut butter ball recipe allows more flavor and creamy goodness in every bite.
Nutter Butter truffle ingredients
-Nutter Butter cookies: We need a 16 ounce package of Nutter Butter Cookies to have enough for this recipe.
-Cream cheese: We need 8 ounces (one brick) of softened cream cheese. For best results, use whole fat cream cheese.
-Powdered sugar: We need 1/4 cup of powdered sugar to add in a smooth sweetness.
-Salt: I enjoy adding 1/4 teaspoon of salt into the recipe as I think it adds to the overall flavor, but it can be left out if desired.
-Chocolate: You need 10 ounces of chocolate melting wafers, or 10 ounces of chocolate chips to make the coating for these truffles. Note if you use chocolate chips you’ll need to add in 1/2 teaspoon of coconut or vegetable oil. See note on recipe card for more info.
-Optional Toppings: You can add a nice sprinkle of holiday or themed sprinkles on top or even add a pinch of sea salt to the top of these truffles for added flavor and appearance.
Add your nutter butter cookies to a food processor and then process until they are the size of fine crumbs. Reserve 1 tablespoons worth for the topping, if desired.
Add your cream cheese, sugar, and peanut butter to the food processor. Process until combined.
Use a medium sized cookie scoop to portion out the mixture and then roll the dough into balls.
Place them on a parchment lined baking sheet and continue until all of the mixture has been rolled into small balls.
In a small bowl, melt your chocolate in 30 second intervals in the microwave until smooth, stirring well after each addition.
Use a spoon and a fork to help you dip each ball into the chocolate and gently slide it off of the fork and onto the parchment paper.
Sprinkle the reserved crumbs, salt, or sprinkles over the top of the truffles after you’ve dipped about 4 or so to help get them on before the chocolate sets.
Allow the balls to set at room temperature for about 30 minutes until hardened. Alternatively, you can place them in the fridge for about 10 minutes to speed up the process.
Store the balls in an airtight container in the fridge for up to two weeks. Enjoy!
Nutter Butter Balls
- 16 oz package Nutter Butter cookies
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup creamy peanut butter
- 1/4 tsp salt, optional
- 10 oz chocolate melting wafers
- Sprinkles, for topping
- Sea salt, for topping
- Add the Nutter Butters to a food processor and process until a fine crumbs forms. Reserve 1 tablespoon of crumbs for topping, if desired.
- Add in the cream cheese, sugar, and peanut butter and process until combined. Add salt, if desired.
- Use a medium cookie scoop to portion out the mixture and roll into balls. Place them on a parchment lined baking sheet and continue until all of the mixture is in ball form.
- Add the melting wafers to a bowl and melt on 30-second intervals stirring between each addition until smooth.
- Use a spoon and fork to dip each of the balls in the chocolate and gently slide off the fork onto the parchment paper to set.After every 4th ball, top the balls with Nutter Butter crumbs, sprinkles or sea salt before the chocolate sets.
- Allow the balls to set at room temperature for about 30 minutes until hardened or place in the fridge for about 10 minutes to speed up the process.
- Store balls in an airtight container in the refrigerator for up to 2 weeks.
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Can I freeze Nutter Butter truffles?
Yes these balls could be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge. Keep in mind that once the balls begin to thaw the chocolate may sweat. This is a normal reaction but may make eating a little messier.
Can I use crunchy peanut butter?
You could, but the texture would be different. Truffles are known for their irresistibly creamy texture. Using chunky peanut butter would give you a little grainy thing going on in every bite, but if you’re fine with that then go for it!
Do we have to chill truffle dough before rolling into balls?
Nope! This “dough” is so thick that it’s easy to roll and scoop without any chilling necessary! That means less time waiting and prepping and more time eating and smiling.
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Nutter Butter truffles are an upgrade on the classic peanut butter ball and with nutter butter cookies in every bite. Nutter Butter Truffles made with 5 basic ingredients & perfect for holiday goodie trays! Festive, easy cookie balls with Nutter butters, cream cheese, peanut butter & chocolate!