Nutter Butter Balls
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These Nutter Butter Truffles are rich, creamy, and packed with peanut butter flavor. Made with just four ingredients, this no-bake recipe is the perfect fix for your sweet peanut butter craving.
Easy Peanut Butter Truffles
I’ve been hooked on cookie-based truffles ever since I made my first batch of Three-Ingredient Oreo Balls. After that, I knew I had to try every variation I could think of, and these Nutter Butter Truffles quickly became one of my favorites. They’re smooth, creamy, and loaded with peanut butter flavor, basically a peanut butter lover’s dream.
These truffles have also become one of my favorite treats to give as gifts during the holidays. I tuck them into little paper liners, pop them into a gift box, and finish with a ribbon, just like I do with my Gingerbread Truffles and Sugar Cookie Truffles. They’re always well received.
Ingredients
- Nutter Butter Cookies – Crushed to form the base and give the truffles their peanut butter cookie flavor.
- Cream Cheese – Softens the texture and holds the mixture together.
- Creamy Peanut Butter – Adds more peanut butter flavor and makes the filling smoother.
- Vanilla Almond Bark – Melts into a smooth coating for the truffles.
How to Make the Nutter Butter Truffles
- Prep – Line a baking sheet with parchment paper and set it aside.
- Crush the cookies – Add the Nutter Butter cookies to a food processor and pulse until finely ground. Set aside about 1 tablespoon of the crumbs for topping.
- Mix the filling – In a mixing bowl, combine the remaining crushed cookies, softened cream cheese, and peanut butter. Use an electric hand mixer to beat until the mixture is smooth.
- Form the balls – Use a 1-tablespoon cookie scoop to portion the mixture, then roll into balls. Place them on the prepared baking sheet and freeze for 30 minutes.
- Melt the coating – Melt the vanilla almond bark according to package directions, stirring until smooth.
- Dip and set – Dip each frozen truffle into the melted coating, let the excess drip off, then place back on the parchment-lined baking sheet. Transfer any remaining coating to a piping bag or zip-top bag, snip the end, and drizzle over the truffles. Immediately sprinkle with reserved cookie crumbs and let them set until firm.
Variations and Substitutions
- Use crunchy peanut butter – This will add a bit of texture to the filling without changing the flavor.
- Coat with chocolate almond bark – For a chocolate-peanut butter combo, swap the vanilla coating for chocolate almond bark.
- Drizzle with melted peanut butter chips – Instead of extra almond bark, melt peanut butter chips and use that for the drizzle.
- Top with crushed peanuts – Skip the reserved cookie crumbs and sprinkle crushed peanuts on top for a salty crunch.
Tips for Success
- Use room temperature cream cheese – Softened cream cheese blends more easily and helps create a smooth filling.
- Chill before dipping – Freezing the balls helps them stay firm when dipped, so they don’t fall apart in the melted coating.
- Work in batches – Keep half of the truffles in the freezer while dipping the others to keep them from softening too quickly.
- Use a fork or dipping tool – This makes it easier to coat the truffles evenly and tap off excess coating. This is my favorite set.
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Nutter Butter Truffles Recipe
Ingredients
- 1 (16-ounce) package Nutter Butter cookies
- 8 ounces brick-style cream cheese softened
- 1/2 cup creamy peanut butter
- 1 pound vanilla almond bark
Instructions
- Add the Nutter Butter cookies to a food processor and pulse until finely ground. Set aside 1 tablespoon of crumbs for topping.
- In a mixing bowl, combine the remaining cookie crumbs, cream cheese, and peanut butter. Use an electric hand mixer to beat until the mixture is smooth.
- Use a 1-tablespoon cookie scoop to portion the mixture, then roll into balls and place on the prepared baking sheet. Freeze for 30 minutes.
- Melt the almond bark according to the package directions, stirring until smooth.
- Dip each frozen truffle into the melted coating, letting the excess drip off. Return to the baking sheet.
- Transfer any remaining coating to a piping bag or zip-top bag, snip the tip, and drizzle over the truffles.
- Sprinkle with reserved cookie crumbs and let the coating set until firm.
Notes
- Store Nutter Butter Truffles in an airtight container in the refrigerator for up to 1 week.
- Freeze in a single layer, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.