A few weeks ago I wrote about Oreo Truffles that can be made with just three ingredients. On that post someone left a comment saying that they had heard these were great to make with Nutter Butters, too. What a great idea, I thought, and set about doing it straight away! I followed the exact same instructions as making the Oreo truffles, just with the popular Nutter Butter sandwich cookie and dipped them semisweet chocolate once they had chilled. The result was this decadent peanut butter cup-like truffle that was absolutely delicious. I had to send half the batch to work with my husband immediately, lest I eat them all myself. I am so glad I listed to our reader’s suggestion (thanks Emily!) and am eager to hear what other cookies people might suggest using next!
Nutter Butter & Chocolate Truffles
8 ounces cream cheese
1 package Nutter Butters
4 ounces semisweet chocolate, melted
1. Place the cookies in a food processor and pulse until they are fine crumbs. Add the cream cheese and pulse again until a sticky dough forms. Use your hands to form the dough into 1³ round balls and place them on a cookie sheet lined with wax paper. Place them in the fridge to chill for at least 2 hours or up to 1 day.
2. Melt the chocolate in a double boiler or in the microwave. Roll the chilled truffles in the chocolate until they are completely coated, then place them back on the lined cookie sheet. Chill them in the refrigerator until they are set, about 1 more hour.