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Peanut Butter Cookie Truffles

Make use of a cookie classic, Nutter Butters, in these dreamy peanut butter truffles. New, yet familiar, these creamy truffles are a fun, anytime dessert.


36 truffles

Total Time

30 minutes + cooling

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Pulse cookies in a food processor to a fine crumb; reserve ¼ cup for garnishing. Add cream cheese and peanut butter to processor with remaining crumbs; pulse until a dough comes together.

Scoop dough into 1-inch balls using a #60 scoop (2 tsp.). Transfer dough balls to a parchment-lined baking sheet; freeze 10 minutes.

Heat chocolate in a bowl set over a pan of barely simmering water until melted and smooth, 5 minutes.

Coat dough balls, one at a time, in chocolate using two forks, let excess drip off. Transfer truffles back to same baking sheet and top with reserved crumbs. Refrigerate truffles until chocolate is set.


Reserve a ¼ cup of the cookie crumbs for garnishing the chocolate-covered truffles at the end.


Pulse the crumb and peanut butter mixture until a dough forms that’s slightly crumbly but holds together.

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