Reese’s Nutter Butter Cookie Truffles Recipe

Nutter butter cookies mixed with cream cheese and Reese's peanut butter cups and shaped into little balls. Dip each ball in melted chocolate and you have a no-bake treat that everyone will be raving about.

When it comes to desserts, our favorite combination is anything with chocolate and peanut butter.

These delicious no-bake truffles will quickly become your go-to dessert. You can even put your kids in charge of making them!

How to make No-Bake Truffles

If you have never made truffles before, don’t be intimated – it’s easy!

Start with a a package of Nutter Butter cookies. Stick those cookies in the blender and blend them until they are fine crumbs.

Add room temperature cream cheese to the blender until completely mixed together.

Move the dough into a bowl and gently fold in the chopped peanut butter cups (feel free to sample the dough at this point – it’s delicious).

Roll the dough into 1″ balls and place on a cookie sheet lined with parchment paper. Stick the cookie sheet in the freezer for 30-40 minutes.

Melt the chocolate chips and shortening together in the microwave, stirring every 15 seconds until smooth. Dip each truffle (I usually use a fork or you could use a chocolate dipping tool that makes it easy!) in the melted chocolate and place back on the cookie sheet.

Immediately add sprinkles on top (if using) and place the cookie sheet in the fridge to let the chocolate set up.

In a few minutes, your truffles will be ready to enjoy!

These truffles are adapted from our Oreo Cookie Truffles – we just swapped out the Oreo cookies with Nutter Butters and added our favorite candy bar!

Watch how to make them here:

Video by Inspo

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Want to try some more truffles?

Serves: 35-40 truffles

Reese’s Nutter Butter Cookie Truffles Recipe

1 hrPrep Time

1 hrTotal Time

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  • 16 ounces Nutter Butter Cookies
  • 8 ounces cream cheese, room temperature
  • 8 ounces Reese's Mini Peanut Butter Cups, each one quartered
  • 12 ounces milk chocolate chips
  • 3/4 Tablespoon shortening
  • 1 Tablespoon sprinkles (optional for top)


  1. Blend the Nutter Butter cookies in a food processor until they are fine crumbs.
  2. Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended.
  3. Remove blade from blender or transfer dough to another bowl. Gently fold in the quartered Reese's peanut butter cups (I used the very small mini Reese's that come unwrapped).
  4. Roll dough into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper. Stick in the freezer for about 30 to 40 minutes.
  5. Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth.
  6. Dip each frozen truffle into the melted chocolate.
  7. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. We used a plastic fork to dip each truffle, but you could also use a chocolate dipping tool.
  8. Set truffle back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up.
  9. Repeat the process until all the truffles are covered in chocolate.
  10. The chocolate will set up quickly because the balls are so cold from being in the freezer.
  11. Enjoy!



17066 cal


1325 g


979 g


515 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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79 Responses to “Reese’s Nutter Butter Cookie Truffles Recipe”

  1. Wanda Copier
    Is there something you can substitute for the shortening? Not that the rest of the ingredients are super healthy.... :) But my research shows me that shortening is really not a great thing to be using in anything. Just curious what your thoughts are. Would butter work?
  2. cookingmommy
    What an absolutely delicious chocolate peanut butter recipe,my kids are going to love this. We are going to add some dark chocolate powder and raw coco bits and serve it to my dieting group as a treat Friday.
  3. WendyY
    You can substitute cooking (parafin) wax for the oil. I make coconut balls (think Mounds bars) all the time and coat the coconut with melted cooking wax and chocolate just like this. (Melt together chips of wax and choco chips (together) in the microwave on low until the wax is melted.)
  4. I could not find the mini Reese's peanut butter cups in the store, so I bought the regular size ones. Do you happen to know what the measuring cup equivalent size was when you chopped up yours? I am chopping up the peanut butter cups now, but not sure how many I should use. Thank you so much! :-)
    • It's been a few months since I made them and I used the whole 8 ounce bag of the Reese's minis. You may need to go by ounces. You say you bought the regular size peanut butter cups. Is that regular miniature reese's or the full size candy bar size. My guess is around 1 1/2 cups when the minis were quartered. I hope this helps. We love these truffles! Have a great week!! Cyd (mom of the Six Sisters)
  5. I don't know if it's just me, but I don't see any list of ingredients. Just the word "Ingredients:" and then they list the directions. If someone could point out where I should be looking, I would appreciate it. I tried highlighting over the space, but no words appeared. Thanks!
    • Hi Diane, with cream cheese in the recipe they need to be refrigerated. I'm afraid your soldiers would get sick after having them being shipped for 7 to 10 days. Our Reese's Rice Krispie Treats might ship well!! And a BIG THANK YOU to your husband and all the troops for all they do!!
  6. Annie Wheaton-Kenner
    My husband and I love peanut butter and this sounds so yummy, but I'm on a gluten free diet so I will look for some peanut butter or chocolate cookie that will work. Also I will use the coconut oil instead of the shorting it taste richer. Can't wait to try it. Thank you!!

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