Reese’s Nutter Butter Cookie Truffles
Our Reese’s Nutter Butter Cookie Truffles are the best of both Nutter butter cookies and Reese's peanut butter cups dipped in chocolate!
Serving40 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.
Notes
Looking for a shortening substitute? Try coconut oil or vegetable oil.
Nutrition
Calories: 139 kcal · Carbohydrates: 17 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.03 g · Cholesterol: 3 mg · Sodium: 81 mg · Potassium: 58 mg · Fiber: 0.2 g · Sugar: 11 g · Vitamin A: 34 IU · Vitamin C: 0.02 mg · Calcium: 19 mg · Iron: 0.1 mg