SHORECOOK'S NUTTER BUTTER® COOKIE BALLS
I wanted a cookie ball that didn't need refrigeration. Using peanut butter instead of cream cheese gave me just that. The texture is different than that of cake balls, but they are so much easier to make and just as delicious!
Provided by SHORECOOK
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h5m
Yield 20
Number Of Ingredients 4
Steps:
- Cover a baking sheet with parchment paper and set aside.
- Crush peanut butter cookies in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes.
- Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping.
- Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
- Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 27.3 g, Fat 14.1 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 6.1 g, Sodium 138 mg, Sugar 3.1 g
NUTTER BUTTER BALLS (TRUFFLES)
Nutter Butter Balls (or truffles, if you're feeling classy) have just FIVE simple ingredients. They are no-bake, delicious, and perfect for the holidays!
Provided by Melissa Williams | Persnickety Plates
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Add the Nutter Butters to a food processor and process until a fine crumbs forms. Reserve 1 tablespoon of crumbs for topping, if desired.
- Add in the cream cheese, sugar, and peanut butter and process until combined.
- Use a medium cookie scoop to portion out the mixture and roll into balls. Place them on a parchment lined baking sheet and continue until all of the mixture is in ball form.
- Add the melting wafers to a bowl and melt on 30-second intervals stirring between each addition until smooth.
- Use a spoon and fork to dip each of the balls in the chocolate and gently slide off the fork onto the parchment paper to set.
- After every 4th ball, top the balls with Nutter Butter crumbs, sprinkles or sea salt before the chocolate sets.
- Allow the balls to set at room temperature for about 30 minutes until hardened or place in the fridge for about 10 minutes to speed up the process.
- Store balls in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts : ServingSize 1 g, Calories 88 kcal, Carbohydrate 7 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 60 mg, Fiber 1 g, Sugar 4 g
BUTTER BALL COOKIES
This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips.
Provided by School Chef
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Cream butter,sugar, salt and vanilla.
- Blend in flour and nuts.
- Scoop and roll into balls.
- Bake 325 for 22 to 25 minutes.
- Remove from oven roll into powdered sugar.
NUTTER BUTTER COOKIES
Make and share this Nutter Butter Cookies recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 25m
Yield 24 nutter butters
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, cream together the shortening and the sugar with an electric mixer.
- Add the egg, salt and peanut butter and beat until well blended.
- Put the oats in a blender or a food processor and grind away until they are almost as finely ground as flour.
- Add the oats and the flour to the mixture and blend well.
- Pinch out small portions of the dough and roll into 1 inch balls in the palm of your hand.
- Press these flat on an ungreased cookie sheet so that they form 2 inch circles.
- Bake for 8 to 10 minutes, until light brown around the edges.
- While the cookies are baking, combine the filling ingredients in a small bowl.
- When the cookies have cooled down, use a butter knife to spread a thin layer of filling on the flat side of a cookie and then press another one on top.
- Repeat till all the cookies and the filling are use up.
NUTTER BUTTER PEANUT BUTTER BALLS
Make and share this Nutter Butter Peanut Butter Balls recipe from Food.com.
Provided by Cabinet designer
Categories Candy
Time 45m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Grind or smash Nutter Butter cookies into smithereens. Using a food processor works best.
- Combine all ingredients and mix by hand till it's ready to roll into little balls whatever size you like.
- Melt the almond bark in crock pot or double boiler. (Add wax or shortening to help it smooth).
- Dip the balls in chocolate and let cool on wax paper or parchment paper.
Nutrition Facts : Calories 108, Fat 8, SaturatedFat 2.5, Cholesterol 4.9, Sodium 77.2, Carbohydrate 7.4, Fiber 0.7, Sugar 4.9, Protein 3
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