Nutter Butter Balls
Nutter Butter Balls have a creamy peanut butter cookie center, a sweet vanilla coating, and a sprinkle of cookie crumbs. These bite-sized treats need no baking.
Servings: 36 balls
Equipment
- Food processor or blender
- mixing bowls
- electric hand mixer
- 1 tablespoon cookie scoop
- large baking sheet
- Parchment Paper
- microwave-safe bowl
- forks
- spoon
Ingredients
- 16 ounces Nutter Butter cookies one package; reserve 1/4 cup of the crushed cookies for topping
- 8 ounces full-fat cream cheese softened to room temperature
- ⅓ cup creamy peanut butter
- ¼ cup powdered sugar
- 10 ounces vanilla melting wafers
Instructions
- Crush the Nutter Butter cookies into fine crumbs using a food processor or blender. Set aside 1/4 cup of the crumbs for topping.
- Beat the softened cream cheese, creamy peanut butter, and powdered sugar with an electric hand mixer until creamy.
- Stir in the remaining cookie crumbs with a spoon until evenly combined into a dough that holds its shape.
- Use a 1 tablespoon cookie scoop to portion the dough. Roll each portion into a ball and place on a parchment-lined baking sheet.
- Place the vanilla melting wafers in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each interval, until smooth.
- Use a fork to dip a ball into the melted coating. Gently shake off the excess, then use a second fork or a spoon to slide it onto the parchment-lined baking sheet.
- Immediately sprinkle the reserved cookie crumbs over the coated ball before the coating sets. Repeat with the remaining balls.
- Let the coating harden at room temperature for about 15 minutes. Refrigerate to help it set more quickly if needed.
Notes
Use full-fat cream cheese and soften it before mixing for a smooth, firm filling. A cookie scoop keeps the balls evenly sized. Larger balls will reduce the yield. This mixture does not need chilling before dipping. Store the finished cream-cheese treats in the refrigerator.