Nutter Butter Balls

Print Recipe

Servings: Nutter Butter Balls

Calories: 173cal

Equipment

Ingredients

16 ounces Nutter Butter cookies 1 package
6 ounces cream cheese at room temperature
1 cup creamy peanut butter such as Skippy or Jif
16 ounces chocolate almond bark or candy wafers
2 teaspoons vegetable oil

Instructions

Line 2 cookie sheets with parchment paper and set aside.
Put Nutter Butter cookies in a food processor and pulse until they resemble a fine crumb. Set aside 3 tablespoons of the crumb mixture for the topping.
Add the cream cheese and peanut butter to the cookie crumbs and continue to pulse until the mixture comes together to form a ball.
Using a small cookie dough scoop (1 tablespoon size), place even amounts of the mixture on the prepared cookie sheets.
Once you have scooped all the mixture, roll them into compact balls and place them back on the parchment-lined cookie sheets.
Transfer the cookie sheets to the freezer for 1 hour to allow the balls to firm up.
TIP - Don’t skip the freezing step! I find it much easier to dip and achieve a perfectly smooth chocolate coating when the ball is frozen as opposed to chilled in the refrigerator.
Place the chocolate in a microwave-safe bowl and heat on high for 30-second intervals until the chocolate has melted. Stir in 2 teaspoons of vegetable oil.
Place a frozen ball on the end of a fork and quickly dip it into the melted chocolate. It should coat the ball in an even layer and dry very quickly. Tap off any excess chocolate from the fork against the edge of the bowl. Place the ball back on the parchment-lined cookie sheet and repeat with the remaining balls.
To make the drizzle, re-heat the chocolate and pour it into a pastry bag. Snip a very small opening at the end of the bag and drizzle lines across the balls. Working quickly (so the drizzle doesn’t dry), sprinkle the balls with the remaining cookie crumbs.
Enjoy, or transfer to fridge if serving later.

Author: Amanda Davis

5 from 2 votes

Notes

Avoid using natural peanut butter, it doesn’t have the right consistency needed to bind the Nutter Butter balls. Creamy (not chunky) peanut butter is preferred to achieve the best results.
Vegetable oil helps to thin out the chocolate making it easier for dipping (and coating) the Nutter Butter balls. If you prefer, you can substitute the same quantity of vegetable oil for coconut oil or shortening.
I would recommend using either chocolate almond bark, candy wafers, or a quality bar of baking chocolate - all of which are designed for melting. I would not recommend using chocolate chips as they don't melt as easily and are more difficult to dip in due to their stabilizing ingredients.
Don't separate the cookie from the filling, you want to pulse the entire cookie in the food processor.

Course: Dessert

Cuisine: American

Prep Time45

Chill Time1

Total Time1 45

Nutrition