Reese’s Nutter Butter Cookie Truffles Recipe

Reese's Nutter Butter Cookie Truffles


All six of us girls are huge peanut butter and chocolate fans!  If a table full of desserts was sitting in front of us, anything with chocolate and peanut butter would be gone in seconds!   These yummy truffles rank right up there.  They are packed full of mini Reese’s peanut butter cups and crushed up Nutter Butter cookies.   They are adapted from our Oreo Cookie Truffles which have been another family favorite dessert.  We just swapped out the Oreos with Nutter Butters and added our favorite candy bar!

Reese’s Nutter Butter Cookie Truffles Recipe
16 ounces Nutter Butter Cookies
8 ounces cream cheese
8 ounces Reese’s Mini Peanut Butter Cups, each one quartered
12 ounces milk chocolate chips
3/4  tablespoon shortening
1 tablespoon sprinkles (optional for top)

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 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 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 the frozen balls into the melted chocolate.  Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate.  I used a plastic fork with the two middle tines broken out.  Set back onto the cookie sheet covered in waxed paper.  Immediately add the sprinkles before the chocolate sets up.  The chocolate will set up quickly because the balls are so cold from being in the freezer.
Makes about 35 to 40 truffles

Looking for more recipes with cookies in them? Check out our favorites:
Mini Oreo Cheesecakes
Oreo Cookie Truffles
Oreo Chocolate Nummy Mess
Lemon Oreo Cheesecake Bars
Oreo Cookie Fudge

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  1. Wanda Copier says

    Is there something you can substitute for the shortening? Not that the rest of the ingredients are super healthy…. :) But my research shows me that shortening is really not a great thing to be using in anything. Just curious what your thoughts are. Would butter work?

  2. WendyY says

    You can substitute cooking (parafin) wax for the oil. I make coconut balls (think Mounds bars) all the time and coat the coconut with melted cooking wax and chocolate just like this. (Melt together chips of wax and choco chips (together) in the microwave on low until the wax is melted.)

  3. Dawn says

    I could not find the mini Reese’s peanut butter cups in the store, so I bought the regular size ones. Do you happen to know what the measuring cup equivalent size was when you chopped up yours? I am chopping up the peanut butter cups now, but not sure how many I should use. Thank you so much! :-)

    • Cyd says

      It’s been a few months since I made them and I used the whole 8 ounce bag of the Reese’s minis. You may need to go by ounces. You say you bought the regular size peanut butter cups. Is that regular miniature reese’s or the full size candy bar size. My guess is around 1 1/2 cups when the minis were quartered. I hope this helps. We love these truffles! Have a great week!!
      Cyd (mom of the Six Sisters)

  4. Amanda says

    Thank you for the recipe! I am preparing to make these for Father’s Day for two very special men who happen to LOVE peanut butter. These look great!!!!! I love all your recipes!

  5. E. N. says

    This looks like the best possible dessert. So, vegetable oil will work instead of shortening? I just don’t want to buy shortening because I never use it, and I’d rather use what I have.

    I’m so excited to make this!

  6. Melissa says

    I love no bake cookies and would like to try these but I have never heard of Nutter Butter Cookies. Can you please describe them so I may find their equivalent at a store local to me? Thank you :)

  7. RG says

    These are fabulous! My daughter and I just finished them. Wow….amazing! I have a a “heavenly cake pop roller” and I used that to form the balls – super easy and they turned out great! Thanks for an amazing recipe!

  8. Rose says

    I don’t know if it’s just me, but I don’t see any list of ingredients. Just the word “Ingredients:” and then they list the directions. If someone could point out where I should be looking, I would appreciate it. I tried highlighting over the space, but no words appeared. Thanks!

  9. Missy says

    When crushing the nutter butter cookies, am I crushing the cookie part and the peanut butter filling part together?
    Also if I use coconut oil would the amount used be the same as if i used the shortening?

  10. Ellin says

    I require a gluten free diet. There are a sort of “Oreo” cookie by Glutino, but they’re not very good. They also have a white/vanilla cookie similar to Golden Oreos, which are quite good. Thoughts? Would the consistency work w/out any cookies?

  11. Claudia D says

    I just finished making these. I plan to take them, along with some pies, to my daughter’s home for Thanksgiving. I had to taste one . . . I have a feeling that they will not last very long! So easy and so good!! A definite keeper!!

  12. Ginny Schinas says

    I melted Merkins break up chocolate instead of melted chocolate chips. The coating seems a little soft to the touch. I had hoped for more of a candy shell. Was there a better choice ?
    The recipe is wonderful!

  13. Diane says

    Do these require refrigeration after making them ? I am always looking for things to send my deployed husband and his soldiers and they would LOVE these!! Mailing time is about 7-10 days.

    • Cyd says

      You just have to be careful dying white chocolate so that it doesn’t seize. You would be better of buying the pink melting chocolate at a craft store and then you won’t have to dye it.

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