These illustrative chocolate truffles share the recipe’s round, dipped silhouette; the source filling is specifically Nutter Butter crumbs, cream cheese, and chopped peanut butter cups.Photo by Mehmet Karatay · CC BY-SA 3.0
Makes
40 truffles
Prep
1 hour
Bake
None
Freeze
30–40 min
This is a cookie truffle with a candy bar hidden inside. Nutter Butter crumbs and cream cheese make the soft center; quartered peanut butter cups interrupt it with little seams of filling and chocolate. The outside is simpler still: milk chocolate chips loosened with one measured spoonful of shortening.
Steph Loaiza’s formula needs no oven and no confectionery thermometer. Its control comes from sequence. Process until smooth, fold only after the blade is gone, freeze until the rounds can withstand dipping, and decorate each shell before the cold center sets it. All six source quantities remain unchanged.
“Nutter Butter cookies and Reese’s peanut butter cups meet inside one chocolate-dipped bite.”
Build one cohesive crumb
Process the whole sandwich cookies with softened cream cheese until the mixture loses every dry pocket.
Protect the candy pieces
Quarter the cups and fold them in only after the blade is out; the little seams of filling are part of the bite.
Use cold as a tool
A 30–40 minute freeze gives each one-inch center the strength to cross the warm chocolate and return intact.
Inside the centerCrumb bind pocket shell
Four layers of peanut butter and chocolate
The recipe repeats its two defining flavors in different textures, from fine cookie crumb to a clean chocolate snap.
01
Filled peanut butter cookies
Sixteen ounces supply crumb, sweetness, salt, and the first layer of peanut butter in one measured ingredient.
Process wafers and filling together. The target is a fine crumb that disappears evenly into the cream cheese.02
Cream cheese
Eight ounces bind the crumbs into a rollable center and soften the snap of the outer chocolate.
Bring it to room temperature for even blending, but return the finished truffles to the refrigerator because the filling remains perishable.03
Mini peanut butter cups
Quartered pieces add a second peanut-butter texture and leave small chocolate seams inside the cookie center.
Fold rather than process. Eight ounces is the source measure, so there is no need to translate the candy into an uncertain piece count.04
Milk chocolate + shortening
Twelve ounces of chips make the shell; the measured shortening loosens the melt enough for a thin, complete coat.
Keep every tool dry and stir after each 30-second microwave burst. Residual heat should finish the last softened chips.
The no-bake clockProcess fold roll freeze dip set
One hour moves from crumb to finished shell
Most of the clock belongs to the freezer; the active work is a short chain with no difficult sugar stage.
0:00
Turn cookies into fine crumbs
Process whole sandwich cookies until no coarse edges remain.
0:05
Bind with softened cream cheese
Pulse and scrape until the mixture becomes one thick, even dough.
0:10
Fold in quartered cups
Move past the blade and distribute the candy pieces with a light hand.
0:15
Roll one-inch centers
Keep the portions compact and even so all 40 chill and coat at the same pace.
0:20
Freeze until firm
Give the tray 30–40 minutes; the centers should lift without flattening.
0:50
Melt, dip, tap, decorate
Work in short microwave bursts and add sprinkles before each cold shell sets.
The flavor evidenceGolden cookie + split cup
Two packaged ideas become one handmade bite
The source uses whole filled peanut butter sandwich cookies, not plain cookies like these; both wafers and filling go into the processor for a fine, cohesive crumb.Photo by Aimee Plesa · CC BY 2.0
The fold line
Blade out first. Quartered cups stay visible only when the final mixing is gentle.
An illustrative view of the chocolate-and-peanut-butter contrast. The source calls for eight ounces of Reese’s Minis, quartered so distinct pieces survive inside each truffle.Photo by jules · CC BY 2.0
Finish cuesFine cohesive firm dry
Read the center and shell at four checkpoints
A timer gets the tray close. These tactile cues decide whether each truffle is ready for the next handoff.
01
Fine, even cookie crumb
Large shards make rough centers; the processed cookies should resemble compact, damp sand before the cream cheese joins them.
02
A dough that rolls cleanly
The blended base should hold a one-inch sphere without cracking at the edge or smearing wetly across the palm.
03
Firm centers, not icy blocks
After 30–40 minutes, a ball should lift and enter the coating without slumping while still accepting a smooth chocolate layer.
04
A dry-looking shell
The coating is set when its surface loses the wet shine and the base releases from parchment without leaving a chocolate skirt behind.
16 ounces Nutter Butter cookies, whole cookies with filling
8 ounces cream cheese, at room temperature
8 ounces Reese’s Mini Peanut Butter Cups, each quartered
Chocolate coating
12 ounces milk chocolate chips
3/4 tablespoon shortening
1 tablespoon sprinkles, optional
Directions
Line a quarter sheet pan or similar tray with parchment or waxed paper. Clear a level space in the freezer for the tray.
Put all 16 ounces of Nutter Butter cookies, wafers and filling together, in a food processor. Process until no large pieces remain and the crumbs look fine and even.
Break the room-temperature cream cheese into chunks, add it to the processor, and pulse until the crumbs and cheese form a uniform, thick dough. Scrape the bowl as needed so no dry crumbs remain.
Remove the processor blade or transfer the dough to a mixing bowl. Fold in the quartered Reese’s Mini Peanut Butter Cups gently, stopping as soon as the pieces are distributed rather than processing them into the dough.
Portion and roll the dough into 1-inch balls. Arrange them on the lined tray with a little space between each one, then freeze for 30–40 minutes, until firm enough to dip without losing their shape.
Put the milk chocolate chips and shortening in a completely dry microwave-safe bowl. Microwave for 30 seconds, stir thoroughly, and repeat in 30-second intervals only as needed. Stop heating when a few softened chips remain and stir until the coating is smooth.
Lower one cold truffle into the melted chocolate with a fork or dipping tool. Turn it until completely coated, lift it out, and tap the tool lightly against the bowl so the excess chocolate falls back into the coating.
Return the dipped truffle to the lined tray and add the optional sprinkles immediately, before the cold center makes the coating set. Repeat with the remaining truffles, briefly reheating and stirring the chocolate only if it becomes too thick to coat cleanly.
Let the coating set completely. The frozen centers make this happen quickly; wait until the shell looks dry and releases cleanly from the parchment before moving the truffles.
Serve chilled or transfer to an airtight container and refrigerate. Keep the cream-cheese truffles cold between servings.
Source and research references: Steph Loaiza’s Reese’s Nutter Butter Cookie Truffles for the author, dates, 40-piece yield, one-hour timing, exact formula, shaping, freeze, dip, storage, and nutrition estimate; King Arthur Baking’s test-kitchen comparison of chocolate-melting methods for short microwave bursts, frequent stirring, milk-chocolate heat sensitivity, dry tools, seizing, and bloom; King Arthur’s guide to dipping chocolate for a thin coating and the control offered by a dedicated dipping tool; the FDA’s Food Safety A to Z for keeping cream cheese refrigerated and limiting room-temperature exposure to two hours; and Utah State University Extension’s home food-storage guide for cold cream-cheese storage.
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