Peanut butter sandwich cookies, cream cheese, and peanut butter are blended together to form a rich, creamy chocolate peanut butter ball, otherwise known as Nutter Butter Balls.
Much like Oreo Balls, these delicious chocolate balls are made with a cookie base that is blended with cream cheese to form a creamy, decadent center and then dipped in rich chocolate for a perfect blend of chocolate and peanut butter.
What is better than chocolate and peanut butter together?
They are creamy and rich and filled with peanut butter. And the chocolate balances the whole thing out perfectly.
These No-Bake Peanut Butter Chocolate Truffles are delicious all year long, but make an extra special treat around the holidays.
- Peanut Butter Cookies: I use organic peanut butter cookies made without hydrogenated oils or high fructose corn syrup, but Nutter Butter cookies work just as well.
- Cream Cheese: I love the balance that cream cheese gives the filling, but you can replace it with additional peanut butter if you are dairy-free or want a super heavy peanut butter treat.
- Peanut Butter: Natural or shelf-stable peanut butter both work this recipe--just be sure it is creamy, not crunchy peanut butter.
- Chocolate: Use semi-sweet, dark, or milk chocolate chips or chunks to melt to dip the peanut butter balls into. You can even use white chocolate to drizzle over for design.
How to Make Chocolate Covered Peanut Butter Balls
- Process peanut butter cookies until they have broken down into small pieces.
- Add in peanut butter and cream cheese and process until the mixture is smooth.
- Scoop out 1 tablespoon of the mixture and roll into a ball. I like to use a cookie scoop to keep each peanut butter cookie ball even in size.
- Place the peanut butter balls in the refrigerator for 30 minutes to get cold--this will help the chocolate set.
- Melt the chocolate by placing the chocolate into a large glass bowl in the microwave at 30-second intervals stirring between each round until melted. OR melt the chocolate in a slow cooker. This process takes longer, but the slow cooker will hold the chocolate melted for a long period of time--which is great if you are making a large batch or work slowly. To melt the chocolate in the slow cooker, place chocolate into a heat-safe glass jar. Place the jar into the slow cooker and then carefully pour water into the slow cooker until the water line reaches halfway up the jars, being cautious not to get any water into the jar of chocolate. Turn slow cooker on high, do NOT put the lid on the slow cooker, and in about 30 minutes your chocolate will be perfectly melted (no need to stir while the chocolate melts).
- Dip each ball into the chocolate and then place on wax paper or parchment paper until the chocolate sets.
- Drizzle with white chocolate if desired. This step is completely optional but does make for a prettier Chocolate Peanut Butter Ball.
How to Store
Once the chocolate has hardened, store the Nutter Butter Balls in an airtight container in the refrigerator for up to 6 days.
Peanut Butter Balls can be frozen for up to 1 month, but keep in mind the chocolate may discolor slightly after being frozen. And do NOT be tempted to defrost in the microwave, instead allow the peanut butter chocolate balls to defrost in the refrigerator.
More Chocolate Peanut Butter Recipes
- Homemade Peanut Butter Cups
- Chocolate Chip Peanut Butter Banana Bars
- Peanut Butter Yogurt Dip
- Chocolate Peanut Butter Rice Krispie Treats
- Homemade Tagalong Cookies
- Chocolate Peanut Butter Banana Sushi
Whether giving as a gift, preparing for a holiday treat, or just enjoying as a no-bake treat, these Chocolate Peanut Butter Balls are simply delicious!
Nutter Butter Balls
- Peanut Butter Sandwich Cookies 9.6 ounce box
- 2 ounces cream cheese softened
- ½ cup creamy peanut butter
- 16 ounces semi-sweet chocolate chips
- 4 ounces white chocolate optional
- Process the cookies until they resemble crumbs. Add in the cream cheese and peanut butter and process until smooth and sticks together well.
- Roll into 1 inch balls and place onto wax paper.
- Chill for 1 hour.
- Melt the chocolate chips in the microwave in 30 second intervals, stirring between each round, until melted.
- Dip the balls into the chocolate and place back on the wax paper.
- Melt the white chocolate if desired, and drizzle over completed balls.
- Allow to harden and serve.
- Store in refrigerator for up to 1 week.