Nutter Butter Truffles

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READY IN: 2hrs 15mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/2 ounce) package Nutter Butter sandwich cookies or (10 1/2 ounce) package other cream-filled peanut butter cookies
  • 4
    ounces cream cheese, softened to room temperature
  • 12
    cup peanut butter, creamy or 1/2 cup crunchy peanut butter
  • 8
    ounces chocolate-flavored candy coating
  • 14
    cup coarsely chopped peanuts (optional)
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DIRECTIONS

  • Place the cookies in a food processor and pulse them until they are fine crumbs. Alternately, you can use a mixer if you watch it carefully and stir the cookies so that they are evenly crushed.
  • Transfer the cookie crumbs to a medium bowl. Add the softened cream cheese and peanut butter, and stir with a spoon until the mixture is a homogenous paste. It should be easy to mold into balls, but not too wet or soggy.
  • Use a small candy or cookie scoop, or a teaspoon, to shape small balls. Roll them between your hands to get them perfectly round, and place on a cookie sheet covered with aluminum foil. Although the balls can be dipped right away, they hold together better if they are refrigerated for at least an hour before being dipped.
  • After the candy centers have chilled, place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating.
  • Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and replace it on the foil-covered baking sheet. If desired, top the truffles with chopped peanuts while the chocolate is still wet.
  • Refrigerate the truffles to set the chocolate for about 20 minutes. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks.
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