Equipment Needed
- Food processor (or large zip-top bag and rolling pin)
- Large mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper or wax paper
- Small, deep bowl for melting chocolate
- Fork or dipping tools
- Measuring cups and spoons
Step-by-Step Instructions
First, line a baking sheet with parchment or wax paper. This is where your truffles will chill. Now, let’s make the crumb base. Place the entire package of Nutter Butter cookies into your food processor. Pulse until they are reduced to fine, even crumbs. You should have about 3 ½ to 4 cups of crumbs. If you don’t have a processor, place the cookies in a large, sturdy zip-top bag, seal it tightly, and crush them with a rolling pin until they’re a fine, sandy consistency. Pour the crumbs into your large mixing bowl. The smell is incredible—like pure, concentrated peanut butter.
In the same food processor (no need to wash it), or in a separate bowl with your hand mixer, combine the softened cream cheese, creamy peanut butter, powdered sugar, and salt. Blend until the mixture is completely smooth, creamy, and uniform. There should be zero lumps. This creamy mixture is what binds the cookie crumbs and gives the truffles their lush, melt-in-your-mouth texture. I tried mixing this by hand once, and it was a lumpy, uneven struggle. Using a mixer is the way to go for perfect smoothness.(See the next page below to continue…)