Reeses Nutter Butter Cookie Truffles Recipes
REESE'S ORIGINAL PEANUT BUTTER CHIP COOKIES
These are not P.B. cookies with choc. chips, or chocolate cookies with P.B. chips. These are the original Reese's P.B. chip cookies that they used to print on the back of the bag. They don't print this recipe anymore, but it has been my favorite since childhood. They are a traditional cookie with P.B. chips...Delicious! A great alternative to choc. chip cookies for those who don't like chocolate or want something different.
Provided by EMcooks
Categories Drop Cookies
Time 20m
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- Cream butter (or shortening), sugars, and vanilla until light and fluffy.
- Add eggs and beat well.
- Combine flour and baking soda.
- Add to batter and mix well.
- Stir in chips.
- Place by teaspoon fulls onto ungreased cookie sheet.
- Bake 350°F for 10-12 minutes.
NUTTER BUTTER TRUFFLES
Send guests home with sweet memories of the day! Prepare these truffles 5 to 7 days in advance and store in the fridge for ease. -Kathy Carlan, Canton, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls., Dip half of the balls in milk chocolate, allowing excess to drip off. Place on waxed paper. Repeat with remaining balls and white coating. Drizzle bittersweet chocolate over truffles. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
REESE'S NUTTER BUTTER TRUFFLES RECIPE - (4.5/5)
Provided by á-49077
Number Of Ingredients 6
Steps:
- Blend the Nutter Butter cookies in a food processor until they are fine crumbs. Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended. Remove blade 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. Roll 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. Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth. Dip the frozen balls into the melted chocolate. Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate. I used a plastic fork with the two middle tines broken out. Set back onto the cookie sheet covered in waxed paper. Immediately add the sprinkles before the chocolate sets up. The chocolate will set up quickly because the balls are so cold from being in the freezer. Makes about 35 to 40 truffles
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- Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended.
- 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).
- 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.
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