Nutter Butter Cookie Balls – The Delish Recipe

These bite-sized Nutter Butter Cookie Balls are the perfect treats for peanut butter lovers! Soft and chewy on the inside, crispy on the outside, and dipped in rich chocolate, these sweet treats are sure to satisfy any snack attack or sweet tooth craving.

Ready Time

30 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup peanut butter (creamy or crunchy, whichever you prefer)
1/2 cup unsalted butter, softened
1/2 cup confectioners’ sugar
1/4 cup granulated sugar
1/2 cup rolled oats
1/4 cup chopped peanuts (optional)
1/4 cup chocolate chips (semi-sweet or milk chocolate, whichever you like)

Instructions

Preheat your oven to 375°F.

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside for now.

In a large bowl, use an electric mixer to cream together the peanut butter and butter until smooth and creamy.

Gradually add the confectioners’ sugar and granulated sugar to the peanut butter mixture, beating until well combined.

Add the flour mixture from earlier to the peanut butter mixture, beating until just combined.

Don’t overmix! Stir in the rolled oats and chopped peanuts (if using).

Scoop out small balls of dough, about 1 inch in diameter.

You should end up with around 8 balls.

Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie ball.

Bake for 12-14 minutes, or until the edges are lightly browned.

While the cookie balls are baking, melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

Remove the cookie balls from the oven and let them cool on the baking sheet for 5 minutes.

Dip the top of each warm cookie ball into the melted chocolate, letting any excess chocolate drip off.

Let the chocolate harden completely before serving.

Notes

These no-bake Nutter Butter cookie balls are actually baked, but they still have that same delicious peanut butter flavor you know and love.

For the peanut butter, you can use either creamy or crunchy, whichever you prefer – it won’t affect the final result.

Make sure to use softened butter, as it will make it easier to cream with the peanut butter.

When adding the confectioners’ sugar and granulated sugar, start with a slow mixer speed to avoid creating a sugar cloud in your kitchen! Don’t overmix the dough, as it can lead to tough cookie balls.

Stop mixing as soon as the ingredients come together.

If you choose to add chopped peanuts, be gentle when folding them into the dough to avoid crushing them.

For the best results, try to make the cookie balls as uniform in size as possible, so they bake evenly.

Keep an eye on the cookie balls while they’re baking, as the baking time may vary depending on your oven.

Let the cookie balls cool slightly on the baking sheet before dipping them in the melted chocolate – it will make them easier to handle.

If you’re not serving these cookie balls immediately, you can store them in an airtight container in the refrigerator for up to 5 days.