Nutter Butter Peanut Butter Balls
Easy no bake Nutter Butter peanut butter balls made with crushed cookies, cream cheese, and peanut butter, then coated in chocolate. Perfect for Christmas treat trays or homemade gifts.
Servings 20 balls.
Ingredients
- 1 package Nutter Butter cookies 16 oz
- 1 package cream cheese 8 oz, softebed
- ¼ cup smooth peanut butter
- ½ cup icing sugar confectioners’ sugar
- ¼ teaspoon sea salt
- 1 ½ cups Belgian chocolate wafers
- Optional toppings chopped peanuts, sprinkles, flaky sea salt
Instructions
- Line a large cookie sheet with parchment paper and set it aside.
- Crush Nutter Butter cookies in a food processor until fine crumbs form, scraping down the bowl as needed.
- Add softened cream cheese, icing sugar, peanut butter, and salt; blend until smooth and thick.
- Using a 1 inch cookie scoop, portion the filling and roll into smooth balls. Place on the prepared sheet.
- Melt chocolate in 30-second microwave intervals, stirring after each interval, until smooth. Let cool for 1 to 2 minutes.
- Dip each ball in chocolate, lift it out with a fork, and let the excess drip off. Place on the prepared sheet. Add toppings while chocolate is still wet.
- Refrigerate for 20 to 30 minutes, until the chocolate coating is set.
Notes
Keep in an airtight container in the fridge for up to one week, or freeze for up to 3 months. Thaw in the fridge before serving.