Chocolate Truffles made with NUTTER BUTTER Variegate and NUTTER BUTTER Cookies
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  • 9 oz. heavy cream
  • 1 lb. 70% cacao chocolate, chopped
  • 1-1/2 oz. room temperature unsalted butter
  • 18 oz. NUTTER BUTTER Crème Variegate, warmed slightly
  • 18 oz. NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed


  • Heat  cream in top of double boiler. Add chocolate; cook stirring constantly until melted. Add butter and Variegate; cook over low heat until butter is melted and mixture is well blended. Remove from heat. Pour into a shallow pan and refrigerate 20 min. or until chocolate mixture is cooled and thickened.
  • Roll  1 oz. (1-1/2 Tbsp.) chocolate mixture into ball, using #50 scoop to portion mixture for each ball. Roll in cookie crumbs until evenly coated. Place in single layer on parchment-lined sheet pans.
  • Refrigerate  until ready to serve.

Recipe Tips

SubstituteSubstitute crushed OREO Small Cookie Pieces for the crushed NUTTER BUTTER Cookies.


Nutritional Information PerServing
Calories 190
Total fat 12g
Saturated fat 5g
Trans fat 0g
Cholesterol 10mg
Sodium 115mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 8g
Protein 2g
Vitamin A 2%DV
Vitamin C 0%DV
Calcium 0%DV
Protein 8g

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