Reese’s Nutter Butter Cookie Truffles Recipe

Print Friendly

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
Ingredients:
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)

Directions:
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

Check out the NEW Six Sisters' Cookbook!

With over 150 recipes, we have put together 52 menu plans to make meal time a lot easier.
You can order our book HERE on Amazon!

Use ← → keys to browse posts
Related Posts Plugin for WordPress, Blogger...
Other interesting food sites:
  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. sue griffore says:

    do these need to stay refrigerated? some sites say to – I wonder what you recommend.
    thank you….

    • Cyd says:

      They are fine to be left out for a while during a party or bbq. But after that keep them stored in the fridge. :)

    • Cyd says:

      You could try and crush them in a blender or with a rolling pin. You want them to be fine crumbs, no chunks.

  3. 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.)

  4. 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)

  5. 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!

  6. 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!

    • Cyd says:

      When we made it the chocolate coating did not sweat! They also didn’t last very long! They were a big hit!

  7. 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 :)

    • Cyd says:

      Nutter Butter cookies are made by Nabisco. They are basically a peanut butter sandwich cookie. So if you can’t find them, just use any peanut butter sandwich cookie and it will taste the same. Hope this helps. Let us know if you have any other questions!!
      Cyd (mom of the Six Sisters)

  8. 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!

  9. Cindy says:

    Can I use the chocolate candy coating(stuff you use for chocolate covered strawberry) instead of chocolate chips? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *


− one = 5

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This site is protected by Comment SPAM Wiper.