Reese’s Nutter Butter Cookie Truffles Recipe

5 from 1 vote

Reese’s Nutter Butter Cookie Truffles Recipe

Nutter butter cookies mixed with cream cheese and Reese's peanut butter cups and shaped into little balls. Dip each ball in melted chocolate and you have a no-bake treat that everyone will be raving about.

Prep Time1

Total Time1

Course: Dessert

Cuisine: American

Keyword: chocolate truffles, nutter butter, peanut butter truffles, Reese's Dessert

Servings: truffles

Calories: 44kcal

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.
Enjoy!

Nutrition