These Reese’s Nutter Butter Cookie Truffles are a dreamy bite-sized treat that combines creamy peanut butter, rich chocolate, and a hint of crunch. With just one hour of prep, you can whip up these indulgent truffles that are perfect for satisfying your sweet tooth or impressing guests. The velvety texture of the peanut butter filling, paired with the smooth chocolate coating, creates a melt-in-your-mouth experience you won’t forget.
Each bite delivers a perfect balance of sweet and salty flavors, with the nutty essence of Nutter Butter cookies shining through. Whether you’re craving a quick dessert or a party-ready treat, these truffles are a crowd-pleaser that’s as easy to make as it is delicious. Dive into this no-bake delight and enjoy every decadent moment!
What You’ll Need
- 16 ounces Nutter Butter cookies (about 1 package)
- 8 ounces cream cheese, room temperature (softened for easier blending)
- 8 ounces Reese’s Mini Peanut Butter Cups, each one quartered (or use chopped regular-sized Reese’s as a substitute)
- 12 ounces milk chocolate chips (or dark/semi-sweet chocolate for a richer flavor)
- ¾ Tablespoon shortening (helps create a smooth chocolate coating)
- 1 Tablespoon sprinkles, optional (for a festive touch on top)
How to Make Reese’s Nutter Butter Cookie Truffles
- Prepare the cookie base: Blend the Nutter Butter cookies in a food processor until they become fine crumbs.
- Add cream cheese: Break the cream cheese into chunks and blend it with the cookie crumbs in the food processor until fully combined and smooth.
- Fold in Reese’s: Remove the blade from the food processor or transfer the dough to a bowl. Gently fold in the quartered Reese’s Mini Peanut Butter Cups.
- Shape the truffles: Roll the dough into 1-inch balls and place them on a cookie sheet lined with waxed or parchment paper. Freeze for 30 to 40 minutes to firm up.
- Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and shortening. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
- Dip the truffles: Using a plastic fork or chocolate dipping tool, dip each frozen truffle into the melted chocolate, ensuring it’s fully coated. Gently tap to remove excess chocolate.
- Add sprinkles: Place the coated truffle back on the lined cookie sheet. Immediately add sprinkles (if using) before the chocolate sets.
- Repeat and set: Continue dipping and decorating until all truffles are coated. The chocolate will set quickly due to the cold truffles.
- Serve or store: Once the chocolate is fully set, enjoy immediately or store in an airtight container in the refrigerator.
Creative Topping Ideas for Your Truffles
While sprinkles are a classic choice, you can get creative with your Reese’s Nutter Butter Cookie Truffles! Try drizzling melted white chocolate or dark chocolate over the top for a decorative touch. Crushed peanuts, mini chocolate chips, or even a dusting of cocoa powder can add extra flavor and texture. For a festive twist, use seasonal sprinkles or edible glitter to match the occasion.
How to Store and Keep Them Fresh
These truffles are best stored in an airtight container in the refrigerator for up to 5 days. If you want to make them ahead of time, you can freeze the undipped dough balls for up to 2 months. Once coated in chocolate, the truffles can also be frozen for up to 1 month—just let them thaw in the fridge before serving. Keep them chilled to maintain their shape and texture!
Time-Saving Tips for Busy Bakers
To save time, use a cookie scoop to portion out the dough into even 1-inch balls. If you’re short on time, skip the freezing step and chill the truffles in the fridge for 15-20 minutes instead. For quicker dipping, use a chocolate melting pot or double boiler to keep the chocolate smooth and warm throughout the process. Pre-chopping the Reese’s cups while the cookies are blending can also speed things up!
Recipe Variations to Mix It Up
Feel free to customize these truffles to suit your taste! Swap out the Nutter Butter cookies for Oreos or graham crackers for a different flavor base. You can also use dark or white chocolate chips instead of milk chocolate for a richer or sweeter coating. For a nut-free version, replace the Reese’s cups with chopped chocolate bars or caramel bits. The possibilities are endless!
Essential Equipment for Perfect Truffles
A food processor is key for blending the cookies and cream cheese into a smooth dough. If you don’t have one, you can crush the cookies in a zip-top bag with a rolling pin and mix by hand. A microwave-safe bowl and silicone spatula are perfect for melting the chocolate, and a plastic fork or dipping tool makes coating the truffles a breeze. Don’t forget parchment paper for easy cleanup!
Reese’s Nutter Butter Cookie Truffles
Ingredients
- 16 ounces nutter butter cookies
- 8 ounces cream cheese, room temperature
- 8 ounces Reese’s Mini Peanut Butter Cups, each one quartered
- 12 ounces milk chocolate chips
- ¾ Tablespoon shortening
- 1 Tablespoon sprinkles, optional for top
Instructions
- Blend the Nutter Butter cookies in a food processor until they are fine crumbs.
- Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended.
- Remove blade from blender or transfer dough to another bowl. Gently fold in the quartered Reese’s peanut butter cups (I used the very small mini Reese’s that come unwrapped).
- Roll dough into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes.
- Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth.
- Dip each frozen truffle into the melted chocolate.
- Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. We used a plastic fork to dip each truffle, but you could also use a chocolate dipping tool.
- Set truffle back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up.
- Repeat the process until all the truffles are covered in chocolate.
- The chocolate will set up quickly because the balls are so cold from being in the freezer.