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The Easiest Nutter Butter Balls You’ll Ever Make (Seriously)
I’m going to be completely upfront with you. Sometimes, you just need a dessert that requires almost zero brainpower.
You know those days. Maybe you have guests coming over unexpectedly, or you promised to bring something to a potluck and completely forgot. Or maybe, just maybe, you’ve had a WEEK and you deserve something amazing that doesn’t involve turning on the oven.
This is that recipe.
These Nutter Butter Balls are my go-to emergency dessert. They are ridiculously simple, taste like a peanut butter dream, and make you look like a kitchen genius.
It’s one of those recipes you’ll make once and then memorize forever. It’s just THAT easy.
So let’s get into it. Let’s make something that’s all about the fun and none of the fuss.
What You’ll Need
Here’s the ridiculously short list of things you need to grab. It’s barely a list, to be honest.
- Nutter Butter Cookies: One standard package, which is usually around 16 ounces.
- Cream Cheese: An 8-ounce block. Make sure it’s softened to room temperature. This is NOT a suggestion; it’s a requirement.
- Chocolate Melting Wafers: About 12 to 16 ounces. You can also use chocolate chips, but melting wafers are just easier to work with. I’m all about easy.
Tools Required
No fancy gadgets here. Just the basics.
- Food Processor (or a large Ziploc bag and a rolling pin)
- Large Mixing Bowl
- Spatula or Wooden Spoon
- Baking Sheet
- Parchment Paper
- Microwave-safe Bowl
- Forks or a Dipping Tool
The Step-by-Step Guide to Peanut Butter Bliss
Follow these steps and you literally cannot mess this up. It’s foolproof.
Step 1: Line a large baking sheet with parchment paper. This will be your best friend later when you’re dealing with melted chocolate. It prevents everything from sticking and makes cleanup a breeze.
Step 2: Now for the fun part. Crush the Nutter Butter cookies into fine crumbs. If you have a food processor, just toss them in and pulse until they’re basically dust. If you don’t, put them in a Ziploc bag, seal it, and go to town with a rolling pin or even the bottom of a heavy pan. Get all that stress out.
Step 3: Dump the cookie crumbs into a large mixing bowl. Add the softened cream cheese. It’s SUPER important that the cream cheese is soft, otherwise, you’ll be wrestling with a lumpy, frustrating mess. Trust me on this.
Step 4: Mix the crumbs and cream cheese together until they’re fully combined. You can start with a spatula, but you’ll probably have to get in there with your hands to really work it together. The mixture should look like a thick, dough-like substance.
Step 5: Roll the mixture into small balls, about 1-inch in diameter. Place them on the parchment-lined baking sheet you prepared earlier. You should get somewhere between 30 and 40 balls, depending on how big you make them.
Step 6: CHILL THE BALLS. This is the most important step. Place the baking sheet in the freezer for at least 30 minutes, or in the refrigerator for about an hour. They need to be firm before you dip them in chocolate. If they’re soft, they’ll just fall apart in the warm chocolate. It’s a sad sight.
Step 7: Once the balls are nice and firm, it’s time to melt the chocolate. Put your chocolate melting wafers or chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each one, until the chocolate is smooth and completely melted. Don’t overheat it!
Step 8: Now, let’s dip. Using two forks or a candy dipping tool, dip each chilled Nutter Butter ball into the melted chocolate, making sure it’s fully coated. Let the excess chocolate drip off before placing it back on the parchment paper.
Step 9: If you want to add sprinkles or crushed nuts, do it now while the chocolate is still wet. Once you’ve dipped all the balls, place the baking sheet back in the refrigerator for about 15-20 minutes, or just until the chocolate shell is completely hardened.
And that’s it. You’re done. You’ve created something amazing.
Pro Tips from My Kitchen to Yours
I’ve made these a LOT. Here are a few things I’ve learned along the way that make a huge difference.
- Don’t Skip the Chill Time. I know I’ve said it already, but I’m saying it again. If you try to dip warm, soft balls into hot chocolate, you will have a mess. Freezing them for 30 minutes is the key to a smooth, easy dipping process.
- The Secret to Smooth Chocolate. If your melted chocolate seems a little too thick for dipping, stir in a teaspoon of coconut oil or vegetable shortening. It thins it out just enough to create a perfect, even coating without changing the flavor.
- The Double Fork Method. Dipping can be messy. My go-to method is to drop a ball into the chocolate, use one fork to roll it around and lift it out, then use a second, clean fork to gently push it off onto the parchment paper. This keeps your hands (mostly) clean.
- Save Some Crumbs for Garnish. Before you mix all the cookie crumbs with the cream cheese, set aside a tablespoon or two. After you dip the balls in chocolate, you can sprinkle these crumbs on top. It looks nice and lets everyone know what’s inside.
Possible Substitutions and Variations
This recipe is super flexible. Feel free to play around with it.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Nutter Butters | Oreos, Biscoff Cookies | Creates a completely different truffle! |
| Milk Chocolate | White or Dark Chocolate | White chocolate is great with Oreos. |
| Cream Cheese | Mascarpone Cheese | A bit richer and milder. |
| Toppings | Sprinkles, Sea Salt, Crushed Peanuts | A sprinkle of sea salt is amazing. |
Make-Ahead & Storage Tips
These are PERFECT for making ahead of time. Honestly, they might even taste better the next day.
You can make the uncoated balls and store them in an airtight container in the fridge for up to 3 days before dipping them in chocolate.
Once they’re coated in chocolate, they need to be stored in the refrigerator. Just pop them in an airtight container. They’ll stay fresh for at least a week, but I highly doubt they will last that long.
You can also freeze them! Place the finished balls on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll be good for up to 2 months. Just let them thaw in the fridge for an hour or so before serving.
Let’s Talk Nutrition (and How to Tweak It)
Let’s be real, this is a dessert. It’s not health food. But it’s good to have a general idea of what you’re eating.
The nutritional info can vary a LOT based on the size of your balls and the brands you use. This is just an estimate.
| Nutrient (Per Ball) | Estimated Amount |
|---|---|
| Calories | ~120-150 kcal |
| Fat | ~8-10g |
| Carbohydrates | ~12-15g |
| Protein | ~2-3g |
For a lower-sugar option: You could try finding sugar-free Nutter Butter-style cookies and use sugar-free chocolate chips, like those made with stevia or erythritol. The texture might be a little different, but it’s a good option if you’re watching your sugar intake.
Pairing Suggestions: These are intensely peanut-buttery and sweet. They go perfectly with a cold glass of milk or a hot cup of black coffee to cut through the richness. They are also the star of any holiday dessert platter.
Frequently Asked Questions
Here are some questions that might pop up while you’re making these.
Q1. Why is my mixture too crumbly and not forming a dough?
Ans: This usually means one of two things. Either your cream cheese wasn’t soft enough, or you might need just a tiny bit more of it. Let the mixture sit for a few minutes to allow the crumbs to absorb moisture, then try mixing again. If it’s still dry, add cream cheese one tablespoon at a time.
Q2. Can I use low-fat cream cheese (Neufchâtel)?
Ans: You can, but the result won’t be quite as rich or creamy. Full-fat cream cheese provides the best flavor and texture for this recipe. Low-fat versions have higher water content, which can sometimes make the mixture a little less firm.
Q3. My chocolate seized up and got all thick and grainy! What happened?
Ans: Ah, the dreaded seized chocolate. This almost always happens for two reasons: it got too hot, or a tiny drop of water got into it. When melting, go slow and stir frequently. And make sure your bowl and utensils are BONE DRY. Unfortunately, once it seizes, there’s no going back for dipping purposes.
Q4. How many Nutter Butters are in a 16 oz package?
Ans: It’s usually around 32 cookies in the family-size package. But you don’t really need to count them. Just use the whole package and you’ll be good to go.
Wrapping Up
So there you have it. A dessert recipe that’s practically begging you to make it. It’s forgiving, it’s fast, and the payoff is HUGE.
There’s something really satisfying about making a treat that everyone loves without spending hours in the kitchen. It’s my little secret weapon for parties and last-minute cravings.
Now it’s your turn. Go make a batch! And when you do, I’d love to hear about it. Did you try any fun variations? Did they disappear in five minutes like they do at my house? Leave a comment below and let me know how it went!
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