Nutter Butter Truffles are a simple peanut butter truffle, coated in white chocolate and peanut butter for a delicious chocolate and peanut butter combination that almost tastes like peanut butter cheesecake!

I cannot get enough of these Nutter Butter Truffles. After how awesome my Strawberry Shortcake Oreo Truffles turned out, I knew that I just had to try turning Nutter Butters into a truffle too! This may sound crazy to say but I think these truffles are even better than the original cookies were!

Why you’ll love this recipe:

Nutter Butter Truffles are a delicious twist between a peanut butter cookie and a cookie ball or cake pop! Any fan of the iconic peanut butter and chocolate combo will be thrilled with these sweet, bite-sized truffles. Made from Nutter Butter cookies, cream cheese, peanut butter, and powdered sugar, then dipped in melted white chocolate, peanut butter, and topped with extra cookie crumbs!

I think everyone knows Oreo truffles are really delicious. But did you know that you can also make truffles with other cookies, like in these Nutter Butter Truffles?!

Nutter Butter Truffles are so simple to make too, but instead of a rich chocolate filling, you get a rich and creamy peanut butter filling. With the chocolate coating on the outside, it’s one of the best ways to have chocolate and peanut butter together.

Ingredients you’ll need:

Nutter Butter cookies- divided
Cream cheese- softened
Creamy peanut butter- divided
Powdered sugar
White chocolate chips

Nutter Butter balls or Nutter Butter Truffles, whichever you call them – they’re downright delicious little candies loaded with rich peanut butter flavor wrapped in a sleeve of chocolate. All of which makes it really difficult to stop at just one!

This recipe comes together quickly with only 5 simple ingredients! The truffle mixture is made from Nutter Butter cookies, cream cheese, creamy peanut butter, and powdered sugar. The chocolate coating these cookie balls are dipped in is even easier consisting of just white chocolate chips and a little more peanut butter.

The topping is where you can really get creative and have fun! Top the truffles with Nutter Butter cookie crumbs like I did, or go for some flaked sea salt, chopped up Butterfinger bars, or your favorite festive holiday sprinkles!

These Nutter Butter Truffles are a nutty and sweet no-bake treat that’s ready in under an hour. These bite-sized dessert balls are the perfect combination of peanut butter and creamy white chocolate which means they’re sure to fly off the dessert table!

How to make the best Nutter Butter Truffles:

Add your Nutter Butter cookies into the bowl of a food processor and pulse them into fine crumbs. Set aside ¼ cup of the cookie crumbs for topping the truffles later.
Mix the softened cream cheese, ¼ cup peanut butter, and powdered sugar until smooth and creamy. Pour in the Nutter Butter cookie crumbs, then mix to form a dough consistency.
Line a baking pan with parchment paper or a silicone baking mat, then roll the mixture into balls roughly 1 inch in size, placing them on your prepared pan as you go. Transfer to the freezer to chill for 15 minutes.
In a microwave safe bowl, combine white chocolate chips and remaining peanut butter. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Working one by one, coat each Nutter Butter truffle in melted chocolate, let any excess chocolate drip off, then return to the baking sheet.
Immediately sprinkle with the reserved cookie crumbs from earlier, then let the chocolate coating set completely before enjoying!

Turn peanut butter sandwich cookies into a delicious candy with just a few ingredients. These truffles are easy to make and take the classic combination of chocolate and peanut butter to the next level. They are a must make at Christmas and throughout the year!

No bake truffles made from Nutter Butters and topped with white chocolate and extra Nutter Butter cookie crumbs! These truffles are perfect for the holidays or as a dessert at any party.

Now I used white chocolate to coat these Nutter Butter Truffles, but you could totally use normal chocolate instead and they would taste great! It is completely up to which you personally prefer.

My top tips:

FOOD PROCESSOR: No food processor? No problem! Using a food processor ensures even, fine crumbs, but if you don’t have one, you can put the Nutter Butter cookies in a large resealable bag and crush with a rolling pin, mallet, or something similar. Just be sure that there aren’t any large chunks of cookies left when you’re done.
SOFTENED CREAM CHEESE: Softened cream cheese is key in this recipe! It’s super important to make sure your cream cheese is fully softened so that it incorporates into the other ingredients easily and ensures your filling will be super smooth rather than lumpy.
ELECTRIC MIXER: I find it helpful to use an electric mixer when incorporating the cookie crumbs to ensure they’re combined thoroughly. If you don’t have one, I recommend using clean hands to work the cream cheese mixture into the cookie crumbs.
FREEZING: Placing the rolled truffles into the freezer for a few minutes helps them firm up and ensures they will hold their shape while being coated in chocolate.
MELTING: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. White chocolate can be especially temperamental and prone to clumping, so it’s important to melt it down slowly.
COATING: I find a fork is a great tool to use to coat the truffles in the melted chocolate, as the chocolate can drip off through the prongs of a fork. After you coat the truffles, tap the fork against the bowl so the excess chocolate drips off. You’ll want to scrape all the excess chocolate off the bottom of your truffles so that it won’t create a pool or “foot” at the bottom.
TOPPING: The wet chocolate acts as a glue for the cookie crumbs to stick to, so it’s important to top these with the reserved cookie crumbs before the white chocolate has set. White chocolate sets quickly, so you’ll need to work fast!
STORING: Any leftover truffles can be transferred into an airtight container and stored in the fridge for up to 1 week. You can also freeze these for up to 2 months! To thaw frozen truffles, move them to the refrigerator overnight or for a few hours.

Looking for more peanut butter treats? Check these out!

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