Name: Nutter Butter Truffles
Prep time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 package (16 oz) Nutter Butter cookies; 8 oz cream cheese, softened; 12 oz white chocolate or milk chocolate chips (for coating); Optional: crushed peanuts, cookie crumbs, or sprinkles for topping

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These Nutter Butter Truffles are rich, creamy, and completely irresistible. Made with crushed Nutter Butter cookies, cream cheese, and dipped in smooth chocolate, they’re the perfect no-bake treat for peanut butter lovers like me. Whether I’m making them for a party, gift box, or just to satisfy a sweet craving, these truffles are always a hit.

Why You’ll Love This Recipe

I love this recipe because it’s ridiculously easy and only takes a handful of ingredients. The peanut butter flavor is strong and satisfying, and the creamy center melts in my mouth. They look fancy, but there’s no baking involved, and I can make a big batch in no time. Plus, they store well and make great make-ahead treats. Nutter Butter Truffles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Nutter Butter cookies
Cream cheese, softened
White chocolate or milk chocolate chips (for coating)
Optional: crushed peanuts, cookie crumbs, or sprinkles for topping

Directions

I start by crushing the Nutter Butter cookies in a food processor until they turn into fine crumbs.
I add the softened cream cheese to the crumbs and blend until a smooth dough forms.
I scoop out small portions of the mixture and roll them into 1-inch balls. I place them on a baking sheet lined with parchment paper.
I chill the truffles in the freezer for 20–30 minutes until firm.
While the truffles chill, I melt the chocolate in a microwave-safe bowl or over a double boiler until smooth.
I dip each chilled truffle into the melted chocolate using a fork or dipping tool, then place them back on the parchment-lined tray.
Before the chocolate sets, I top each truffle with crushed peanuts, cookie crumbs, or sprinkles if I’m decorating.
I let them chill again in the fridge until the chocolate is fully set.

Servings and timing

This recipe makes about 24 truffles. It takes around 20 minutes to prepare, plus 30 minutes for chilling and setting. Total time: approximately 50 minutes.

Variations

I use dark chocolate for a richer flavor.
I drizzle white chocolate over milk chocolate-coated truffles for a fancy look.
I mix a little peanut butter into the filling for an extra punch of flavor.
I roll them in crushed graham crackers or cocoa powder instead of dipping for a quicker version.

Storage/Reheating

I store these truffles in an airtight container in the fridge for up to 1 week. They also freeze well for up to 2 months—I just thaw them in the fridge before serving. No reheating needed. Nutter Butter Truffles

FAQs

Can I use a hand mixer instead of a food processor?

Yes, I sometimes crush the cookies in a zip-top bag with a rolling pin and then mix with cream cheese using a hand mixer or spatula.

Do I need to chill the dough before dipping?

Yes, chilling makes the truffles easier to dip and helps the chocolate set properly.

What’s the best chocolate for coating?

I like using melting wafers or baking chocolate because they melt smoothly and harden with a glossy finish.

Can I make these truffles dairy-free?

Yes, I use dairy-free cream cheese and chocolate chips, and they turn out great.

Are these very sweet?

They’re rich but well balanced with the tang of cream cheese and the saltiness of the cookies. I keep them small for the perfect bite-sized indulgence.

Conclusion

These Nutter Butter Truffles are the ultimate no-bake treat—creamy, chocolatey, and packed with peanut butter goodness. They’re easy to make, fun to decorate, and always disappear fast. Whether I’m gifting them or saving a stash for myself, they never last long in my kitchen.