Nutter Butter Truffles have a creamy peanut butter and crushed Nutter Butter cookie filling covered in white chocolate or milk chocolate. With a drizzle of peanut butter on top, these easy truffles are the perfect peanut butter flavored candy.
A creamy cream cheese filling makes these Nutter Butter Truffles hard to resist. The filling is a combination of just 3 ingredients- crushed Nutter Butter Cookies, cream cheese, and powdered sugar. The cookie crumbs get soft, making a creamy, not crunchy filling with just the righ amount of peanut butter flavor.
Tips for Making Nutter Butter Truffles:
- I like to use a combination of milk or semi-sweet chocolate and white chocolate, but you could use all one or the other.
- Use a regular size package of Nutter Butter Cookies. I haven’t included the pacakage weight (size) because they change that so frequently. It won’t make but a slight difference if you use a few more or a few less coookies. If the mixture is too dry to shape into balls, add a little peanut butter. If it is too wet, you can add more powdered sugar.
- Likewise, the size of the balls isn’t really important. I make them maybe slightly larger than an inch across, but you can make them smaller or larger.
- If you don’t have chocolate candy coating, you can use melted chocolate chips for the coating. The candy coating is much easier to work with though.
- Nutter Butter Truffles can be refrigerated for a week or frozen for several months which makes them a great make ahead treat for special occasions and the holidays.
More Truffle Recipes:
Nutter Butter Truffles
- 1 regular-size package Nutter Butter cookies
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 8 ounces milk chocolate candy coating
- 8 ounces white chocolate candy coating
- 1/3 cup peanut butter
- Place cookies in a food processor and process until finley crushed.
- Cut the cream cheese into pieces and add to the food processor. Pulse until evenly mixed in.
- Shape mixture into 1-inch balls and place on a baking sheet lined with parchment paper or wax paper.Freeze for 10 minutes or refrigerate for 1 hour. Cover them with plastic wrap so they do not dry out.
- Place the milk chocolate candy coating and the white chocolate candy coating in separate bowls. Microwave at 20 second intervals until melted.
- Use a toothpick or a fork to dip half the balls in the milk chocolate and half in the white chocolate, letting the excess drip off. Set back on the parchment paper.
- Microwave the peanut butter for 10 to 15 seconds. Drizzle on the truffles.
- Place the tray back in the refrigerator until the chocolate is set. Once set, you can place them in an airtight container or ziptop bag and keep them refrigerated.