Nutter Butter Balls (Five Ingredient Truffles)

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!

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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.

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.

TOOLS FOUND ON AMAZON TO HELP YOU

• Food Processor – I have the mini version and it has done me well for years.
• Medium Cookie Scoop – To easily and evenly scoop out the balls.
• Lipped Cookie Sheet – So the balls don’t roll off.
• Sprinkles – Christmas (or any) nonpareils are perfect topping.

HOW TO MAKE NUTTER BUTTER COOKIE BALLS

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.

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.

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.

MORE COOKIE BALLS RECIPES:

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

4.75 from 12 votes

Nutter Butter Balls (Truffles)

Created by Melissa Williams | Persnickety Plates

Servings: 32 balls

Prep Time: 20 minutes mins

Set Time 10 minutes mins

Total Time: 30 minutes mins

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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!

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Ingredients

 

1x2x3x

• ▢ 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.

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 88kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 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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