Make use of a cookie classic, Nutter Butters, in these dreamy peanut butter truffles. New, yet familiar, these creamy truffles are a fun, anytime dessert.
Makes
36 truffles
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
PULSE:
HEAT:
Test Kitchen Approved
Instructions
Pulse cookies in a food processor to a fine crumb; reserve ¼ cup for garnishing. Add cream cheese and peanut butter to processor with remaining crumbs; pulse until a dough comes together.
Scoop dough into 1-inch balls using a #60 scoop (2 tsp.). Transfer dough balls to a parchment-lined baking sheet; freeze 10 minutes.
Heat chocolate in a bowl set over a pan of barely simmering water until melted and smooth, 5 minutes.
Coat dough balls, one at a time, in chocolate using two forks, let excess drip off. Transfer truffles back to same baking sheet and top with reserved crumbs. Refrigerate truffles until chocolate is set.
Reserve a ¼ cup of the cookie crumbs for garnishing the chocolate-covered truffles at the end.
Pulse the crumb and peanut butter mixture until a dough forms that’s slightly crumbly but holds together.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per truffle
Calories: 117
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 5mg 1%
Sodium 76mg 3%
% Daily Value*
Carbs 12g 4%
Fiber 1g 4%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
