Peanut Butter Cookie Balls

Tags

chocolate pizzelles, cookie ball recipe, cookie balls, cookie truffles, dipped pizzelle, nutter butter cookie balls, oreo cookie balls, peanut butter cookie balls

Sweets in the form of “balls” or “pops” or anything bite-size are popular for good reason.  It’s easy to love desserts that make you feel a little less guilty because of the size….even if you end up eating twelve of them to compensate.  This is always my problem with cupcakes from Baked by Melissa in the city – cute, tiny, and you only eat a few, so they aren’t that bad for you, right?  Whatever you have to tell yourself to enjoy your treats more…  But on top of that, they are fun to make!

I’ve posted about cake balls before, and I think cookie balls are even easier to throw together.  There is zero baking involved so they are a great treat to whip up for a party (or in our case, to celebrate Easter!) and EVERYONE loves them.

I make two versions of cookie balls: Oreo and Peanut Butter (AKA Nutter Butter).  For Easter, we made the peanut butter version.  (If you’re brining them to a gathering, beware of people’s peanut allergies – learned that the hard way.)

All you need for these are a few simple ingredients: Nutter Butter Cookies, cream cheese, peanut butter, and chocolate.  (For Oreo balls, just use Oreo cookies instead of Nutter Butters and don’t add any peanut butter.)  These are best made in a food processor, but if you don’t have one, just mash and mix the cookies well!

To start, throw all of the cookies in the food processor and pulse into crumbs.

Then add cream cheese and peanut butter.  Pulse mixture until it is smooth and creamy.  It will end up looking like a cookie dough.

Then, roll the mixture into balls and place on a cookie sheet. They should be about the size of a truffle. (Wax paper optional.)

Refrigerate cookie balls for 5 minutes (or longer if you need).

Melt chocolate and remaining peanut butter in a double boiler, stirring constantly.

Once chocolate is melted and smooth, roll the cookie balls in the chocolate until they are covered.  Place on a cookie sheet (preferably lined with wax or parchment paper).

Add sprinkles or decorations on top if desired.

Refrigerate for at least one hour.  (Best if refrigerated overnight.)

Now the only challenge is what to do with your extra melted chocolate, because it’s a shame for that to go to waste.  Find fruit, pretzels, or cookies to dip.

We found some pizzelles in the pantry … just another accessory for our cookie plate.

And I promise, everyone will love them!

Peanut Butter Cookie Balls

• 1 package Nutter Butter cookies (16 oz.)
• 1 package cream cheese (8 oz.)
• 1/4 cup creamy peanut butter
• 1 package chocolate chips or melting chocolate (10 oz. or more)

Add all cookies to food processor and pulse until broken into crumbs.  Add cream cheese and half of the peanut butter.  Continue to pulse until mixture is smooth and creamy.

Roll mixture into small balls and place on cookie sheet.  Refrigerate for at least 5 minutes.

Melt chocolate and remaining peanut butter over double boiler, stirring constantly.  Once chocolate is completely melted and smooth, dip peanut butter balls, completely coating them in chocolate.

Place cookie balls on a cookie sheet or plate lined with wax or parchment paper.  If desired, add sprinkles/decorations.

Refrigerate for 1 hour and serve.