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Nutter Butter Balls (Five Ingredient Truffles)

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Nutter Butter Balls (or truffles, if you’re feeling classy) have just FIVE simple ingredients. They are no-bake, delicious, and perfect for the holidays!

stack of nutter butter balls with one bite taken out

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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!

I like to incorporate some no-bake desserts into my holiday baking to give the oven a break. These cookie balls pair nicely on a spread with Christmas “crack”, peanut butter fudge, and chocolate peanut butter cornflake cookies.

If you’re not familiar with Nutter Butters, they’re a peanut butter sandwich cookie. Something like an Oreo, but peanut butter instead of chocolate. When I’m not turning them into cookie balls, I also like to stuff them into brownies or use them as a crust for cheesecake bars.

overhead shot of stack of nutter butter truffles sprinkled with christmas nonparelis

INGREDIENTS

  • NUTTER BUTTER COOKIES – A delicious peanut butter sandwich cookie made by Nabisco, they should be easy to find in any cookie aisle.
  • CREAM CHEESE – Use full fat cream cheese, softened to room temperature.
  • POWDERED SUGAR – Also sometimes called confectioners’ sugar.
  • PEANUT BUTTER – I use creamy but crunchy could add a fun texture.
  • CHOCOLATE MELTING WAFERS – I use Ghirardelli Melting Wafers because they melt really nicely. You can use regular chocolate chips just add a teaspoon of coconut oil or vegetable to the chips while you’re melting them to thin it out.
  • SPRINKLES & SEA SALT – Optional, but recommended toppings.
package of nutter butters, chocolate melting waters, and cream cheese laid out to make cookie balls

TOOLS FOUND ON AMAZON TO HELP YOU

STEP ONE: Add the Nutter Butters to the food processor and crush until a fine crumb. [Reserve some to the side to use for topping] Add the cream cheese, powdered sugar, and peanut butter to the food process and mix until combined.

STEP TWO: Use a medium cookie scoop to portion out balls, smooth between your palms, and then place on a parchment paper lined cookie sheet. Repeat until out of cookie mixture.

collage of crushing cookies in a food processor

STEP THREE: Melt your chocolate wafers in the microwave in 30 second increments – stir, heat, stir – until smooth. Use a spoon and a fork to dip each cookie ball into the melted chocolate and then carefully return to the parchment paper lined cookie sheet.

STEP FOUR: Before the chocolate hardens, sprinkle each ball with Nutter Butter crumbs, sea salt, or sprinkles.

STEP FIVE: Allow the chocolate to harden for approximately 30 minutes at room temperature (or 10 minutes in the fridge) and then transfer to an airtight container.

collage of dipping cookie balls into melted chocolate

HOW TO STORE THEM

Store the balls in an airtight container in the fridge for up to 2 weeks.

CAN I FREEZE THEM

Yes, you can freeze these truffles. Move them to an airtight freezer bag and freeze them for up to a month. When you’re ready to eat them, move them to the fridge to thaw.

TIPS FOR SUCCESS

  • Make sure to use full fat cream cheese for best flavor and results.
  • 10 oz of chocolate chips may be used instead of melting wafers but you will need to add ½ teaspoon of coconut or vegetable oil to the mixture so it melts smoothly.
  • These balls are pretty firm right after mixing and there is no need for them to chill before being dipped unlike other similar recipes.
  • Try adding 1/4 teaspoon of salt to these balls to add to the overall flavor.

Christmas Oreo Bon Bons
Chocolate Chip Oreo Bon Bons
Reese’s Peanut Butter Cup Oreo Bon Bons
Cookie Dough Truffles

chocolate covered cookie balls on a baking sheet

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stack of nutter butter balls with one bite taken out

Nutter Butter Balls (Truffles)

Melissa Williams | Persnickety Plates
Nutter Butter Balls (or truffles, if you're feeling classy) have just FIVE simple ingredients. They are no-bake, delicious, and perfect for the holidays!
4.72 from 7 votes
Prep Time 20 mins
Set Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 32 balls
Calories 88 kcal

Ingredients
  

  • 16 ounce package Nutter Butter cookies
  • 8 ounces cream cheese softened
  • ¼ cup powdered sugar
  • ¼ cup creamy peanut butter
  • ¼ teaspoon salt optional
  • 10 ounces chocolate melting wafers
  • Sprinkles for topping
  • Sea salt for topping

Instructions
 

  • 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.
  • 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.

Notes

  • Make sure to use full fat cream cheese for best flavor and results.
  • 10 oz of chocolate chips may be used instead of melting wafers but you will need to add ½ teaspoon of coconut or vegetable oil to the mixture so it doesn’t get too hard to bite through.
  • These balls are pretty firm right after mixing and there is no need for them to chill before being dipped unlike other similar recipes.
  • I like adding 1/4 teaspoon salt to these balls, because I think it adds to the overall flavor, but it can be left out.

Nutrition

Serving: 1gCalories: 88kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 8mgSodium: 60mgPotassium: 79mgFiber: 1gSugar: 4gVitamin A: 95IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Jarrod says

    5 stars
    Beautiful and simple recipe!

  2. Kathleen says

    5 stars
    What a fun and tasty recipe! Adding this to my holiday desserts!

    • Melissa Williams says

      Thanks, Kathleen! I hope you like them 🙂

  3. Melanie says

    Can I make these ahead and freeze them?

  4. Janice B Butler says

    4 stars
    I looked up what I could do with a bag of Nutter Butter cookies that we had not opened, knowing almost all cookies can be made into ‘ something’ yummy. Never even thought about this kind of recipe. I’m excited to try these for Christmas yummies. Who doesn’t love pnut butter ??? OK maybe my grandson since he’s allergic , but so many others love it. I can’t wait to make these because I just know they will be off the chart good. Thank you for providing us with a way to use our unopened cookies 🙂 OH & I only gave 4 stars because I have not made them yet, but I bet they will end up being 5

    • Melissa Williams says

      Report back after you’ve made them 🙂

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.