16 oz package Nutter Butter cookies
8 oz cream cheese, softened
1/4 cup powdered sugar
1/4 cup creamy peanut butter
1/4 tsp salt, optional
10 oz chocolate melting wafers
Sprinkles, for topping
Sea salt, for topping
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. Add salt, if desired.
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.