Nutter Butter Truffle Eggs


Every Easter, Reese’s rolls out its Peanut Butter Eggs, and in my head, I envision a chubby chocolate bunny bouncing from store to store across the country and dropping off the eggs for selling. That’s one bunny I’d like to meet. The Easter Bunny is cool and all, but a chocolate bunny that hands out PB Eggs? That’s my kind of rabbit!

Last year, I beat that chocolate bunny at his own game when I made some stellar Homemade Peanut Butter Eggs, complete with a how-to video. But this year, I wanted to step it up another level. You’re wondering, “How does one take a step up from Peanut Butter Eggs, the crème de la crème of Easter treats?”

Well, I might have something to change your mind and take over the throne for supreme Easter confection: Nutter Butter Truffle Eggs.

I took a beloved American cookie, which is also one of the most versatile (See: Nutter Butter Penguins), and turned it into a sweet & salty creamy filling. You get the peanut butter flavor, plus the sweetness and substantiality of the cookie. Then, the Nutter Butterific filling is enveloped in a silky coat of creamy and smooth chocolate.DSC_2454

What you wind up with is the Peanut Butter Egg’s cooler, smarter, all around-awesome sibling. I’m sorry, but plain peanut butter filling can’t hold a candle to rich Nutter Butter filling. That’s like saying apples are as good as apple pie. Don’t be silly.

Don’t be intimidated by the pretty appearance of these divine little eggs; their cute egg shape is easy to make, and all you need to dress ‘em up are some festive, Springy sprinkles. This is a no-bake treat that’s easy to execute, and even easier to eat. The only problem is, you might eat half of the Nutter Butter filling before you ever get to shape it into an egg. You’ve been warned.

Now get your bunny butt up and shake your cotton tail into the kitchen to whip up these must-try chocolate-covered PB cuties.

A Few Tips Before You Get Cooking:

  1. Make sure you give the filling enough time to freeze and firm up rock hard before dunking in the chocolate or it won’t hold up.
  2. Use whatever sprinkles or decorations you like. Be creative!
  3. Skip the egg shape and just make these truffle-shaped, and you can enjoy these any time of year.
  4. Go for white chocolate if that’s more your thing.
  5. Coating these in chocolate is not a technical process. Use whatever method you like. The easiest way is to stick it on a fork, or you can be like me and just use your hands!
  6. You must melt chocolate in intervals when melting in the microwave or it will burn.DSC_2436

Nutter Butter Truffle Eggs
By The Smart Cookie Cook

Yield – about 2 dozen eggs


  • 1 box Nutter Butters, reserving ½ of last sleeve for your own snacking or whatever you please
  • ½ cup peanut butter chips
  • 1 tbsp. canola oil
  • 6 oz. milk chocolate, chopped
  • 4 oz. semisweet chocolate, chopped
  • Easter sprinkles, for decorating


  1. Place the Nutter Butters and peanut butter chips in a food processor and process until they start to come together, about 5 minutes, stopping to scrape down halfway through. Give it time to let the chips melt and the cookies break down.
  2. Stream in the canola oil and process until smooth and creamy, another 2 minutes. Transfer to an airtight container and place in fridge to chill until firm, about 30 minutes.
  3. Form Nutter Butter mixture into scant tablespoon-sized balls. Press down lightly and pull at the edges gently to create an oval, about ¼-inch in thickness. Pinch the top to make it look like an egg. Place on a baking sheet lined with waxed paper so it doesn’t stick. Repeat with remaining mixture.
  4. Transfer shaped eggs to the freezer until completely firm, about an hour.
  5. Place all the chocolate in a medium microwave-safe bowl. Microwave on high for 20 second intervals, stirring very well in between to help it melt faster. This should only take about 3 intervals.
  6. Dunk frozen eggs into the chocolate and coat completely (you can use a fork to do this or just your fingers). Flip to coat both sides and let excess drip off. Return to lined waxed paper lined baking sheet. Immediately top each coated egg with sprinkles because they set up quickly, and the sprinkles won’t stick then.
  7. Stick coated eggs in fridge to set completely, about 15 minutes, then enjoy. Store in an airtight container in the fridge. Let come to room temperature before eating.DSC_2415

Samoa Cookie Butter


When I was a kid and Girl Scout cookie season came along, I anticipated the arrival just as anxiously as I would Santa Claus (you could say I’ve always been overly infatuated with food). GS cookie season was a mini holiday.

I recall Mother Cookie storing the treasured treats in a tin box in the kitchen of my childhood home in Newton, NJ. I wasn’t allowed to eat a lot of them, so I would stealthily creep into the kitchen, painstakingly ease the lid off the tin in slow motion, snatch up a Thin Mint, and retreat. Hooray for another gloriously successful and seamless theft!

In retrospect, I probably wasn’t as cunning as I recall. But the point is: I risked my childhood existence to obtain an extra cookie or two. Forgive me, Mother Cookie, but food has always had that kind of power over me.

Nowadays, I can’t say my love for GS cookies has diminished in the slightest. However, I am no longer secretive of my consumption of them because of house rules, but because the amount I can eat in one sitting is shameful. Some people are quite judgmental of my GS cookie love, claiming that I shouldn’t like them because they’re not homemade. What the heck is that? I can’t enjoy a cookie unless I make it?

Well, I’m not that much of a food snob. GS cookies were, and always will be, a guilty pleasure of mine. I bought extra boxes just so I could bake with them. And given the butter making obsession I’ve had since I got my food processor (see: White Chocolate Maple Almond Butter, Chocolate Coconut Cashew Butter, and Frosted Circus Animal Cookie Butter), this Samoa Cookie Butter was bound to happen. The little Girl Scout Cookie Gods wished it to be, and so it was.DSC_3054

I might have to mark this creamy, rich treat as my best butter yet. It’s so addicting that the US government might have to outlaw it, so I suggest making some ASAP while you still can. Who knew a 4-ingredient treat could be this heavenly?

Don’t take my word for it; ask Mother Cookie. I kept begging her to try some, and she hemmed and hawed about how she wouldn’t like it and it would be too sweet blah blah blah. And guess what? She LOVED it, couldn’t believe how good it was. That’s because this smooth butter is about 75% composed of the chocolaty, caramelly, coconutty goodness from one of the best Girl Scout cookies, and about 25% cashews and pecans to cut the sweetness and make it heartier. It provides a great flavor balance, and gives you an excuse to spread this stuff on everything.

My method of choice is the pretzel. It was the greatest salty-sweet pairing my tongue has ever experienced. Definitely give that a go.

I’m going to put those Girl Scouts out of business with this Samoa Cookie Butter. Watch out!

A Few Tips Before You Get Cooking:

  1. You could turn any of the GS cookies into cookie butter. In fact, I intend to try ‘em all!
  2. Need more GS cookies in you baking life? Try my GS Cookie Stuffed Brownies.
  3. Want to enjoy GS cookie goodness all year-long? Do what I do: buy ‘em in bulk and stash ‘em in your freezer to take out when the cravings strike.
  4. You can add more or less oil to make it smoother/thicker. Just keep in mind, it will thicken as it sits.
  5. Making cookie butters and nut butters is a process. Be patient; the processor will need to do its thing for a while to create enough friction and make this nice and smooth. If it’s too thick, just add another touch of oil, but let it process a while first to be sure it’s necessary.DSC_3071

Samoa Cookie Butter
By The Smart Cookie Cook


  • 1 box Samoa cookies
  • ½ cup cashews
  • ¼ cup pecans
  • 1-2 tbsp. vegetable oil


  1. In the bowl of a food processor, process cookies, cashews, and pecans until they resemble a fine crumb. Scrape down the side then process for another 2 minutes, or until it starts to clump together.
  2. Stream in the vegeteable oil 1 tbsp. at a time, pulsing as you go. Then process until smooth and spreadable, about 5 minutes (be patient; you need to let the friction break it down, which may take time). Add more oil to reach a spreadable consistency if necessary. Serve with pretzels (HIGHLY recommended), apple slices, Nilla wafers, celery sticks, pound cake, or whatever you like. Store in an air-tight container.DSC_3052

Fluffernutter Oatmeal Balls


I took the fluffernutter sandwich for granted as a kid. It seemed so ho-hum back then, just another sandwich for another lunch. Nowadays though, a fluffernutter would be such a treat; I never eat white bread, and I certainly don’t stuff my sandwiches with rich peanut butter and sugary Fluff. But that’s not to say I don’t want to.

The Fluff-peanut butter combo is beloved by many, whether you’re 6 years old or 60 years old. For many, it tastes like childhood. Plus, there’s no denying that the fluffernutter has mastered the ultimate balance of salty-sweet perfection. The flavors blend together so harmoniously, like the Food God intended for them to be together all along.

I wanted to take the match-made-in-culinary-heaven and turn it into a slightly healthier snack. So, I gave my classic No-Bake Chocolate Peanut Butter Oatmeal Balls a fluffernutter twist.

These gooey, sweet and salty bundles of joy are what would happen if you could take everything delicious about your childhood and roll it into a ball. That classic flavor duo you love so much is present and prominent, but you aren’t overwhelmed by Fluff; it’s just the right amount of light and sweet marshmallow swirls. Plus, oats make this hearty, and mini marshmallows add a fun and chewy twist, giving you double marshmallow impact.DSC_2702

These little balls are no-bake, and you can make them in a jiffy (no pun intended). Even if you’re more likely to fly to the moon than cook, I promise you can handle making these. And if you loved fluffernutters as a kid, or still do now, then these are a definite must-make.

A Few Tips Before You Get Cooking:

  1. You can use whatever kind of peanut butter you like.
  2. If you want these to be extra hearty and protein packed, grind us some peanuts to mix in.
  3. The honey is optional, but adds a nice touch.
  4. You might also consider a nice pinch of salt to balance things out.
  5. Kids will love these. They make a great after-school snack.
  6. Get my original No-Bake Chocolate Peanut Butter Oatmeal Balls recipe here, or try my Christmasy Snow Covered Peanut Butter M&M Balls for the holidays.DSC_2617

Fluffernutter Oatmeal Balls
By The Smart Cookie Cook


  • 2 cups creamy peanut butter
  • 1 cup quick-cooking oats, plus more for rolling
  • 1 ¼ cup mini marshmallows
  • 2 tbsp. honey
  • 1 jar marshmallow Fluff


  1. In a large mixing bowl, stir together all ingredients except for the Fluff until well-combined. Fold in the Fluff just until evenly distributed out. You should still see ribbons of it, but there shouldn’t be any giant chunks. Cover bowl and place in fridge to chill until firm, about 1 hour.
  2. Roll mixture into generous tablespoon-sized balls then roll in the oats. The oat coating keeps them from being quite as sticky to hold while eating. Place in an air-tight container lined with waxed paper and store in the fridge.DSC_2724

Bunny Butt Peanut Butter Pretzel Bites


Get ready to shake your cotton tail!

No, you’re not looking at the wrong side of these treats. These are Bunny Butt Pretzel Bites, not Bunny Face Pretzel Bites. If you ask me, their little fluffy butts, with the tiny feet in the air and a plush cotton tail, are even cuter than their faces.

Last year, bunny butts became quite popular, especially on Pinterest. I guess I’m not the only food blogger with a bunny butt fetish. I wasn’t sure if it would be a trend, or if the butt-fest would continue this year, but it’s looking like the bunny butt is here to stay. Whoopie!DSC_2329

I made an adorable Bunny Butt Trifle last year, complete with triple chocolate layers and a bunny’s behind sticking out of the top, face buried headfirst in the trifle. This year, I wanted to give you butt-loving foodies a simpler, no-bake way to enjoy a delicious Easter treat, hence where these Bunny Butt Pretzel Bites come in. You’ve got a creamy, salty-sweet peanut butter filling sandwiched between two crunchy pretzels then dunked in silky white chocolate. Regardless of the rabbit rear end décor, these are seriously delicious, so the cute factor is just a bonus.

Join me for an Eastertastic time in the kitchen with my how-to video, and see how easy peasy these Bunny Butts are to make.

Side note: This is probably the most I ever have or will say the word “butt” in a post.

A Few Tips Before You Get Cooking:

  1. Use milk or dark chocolate in place of the white and have chocolate bunny butts instead!
  2. These are not hard or time-consuming to prepare, but you need to set aside some time for them to chill.
  3. These are great for parties, especially for children.
  4. Check out my Easter recipe page for more Easter eats!DSC_2270

Bunny Butt Pretzel Bites
By The Smart Cookie Cook

Yield – about 3 dozen bites


  • 2 cups creamy peanut butter
  • 1 ½ cups powdered sugar
  • 1 tbsp. butter, softened
  • ¼ tsp. salt
  • 72 small pretzel twists
  • 2 4.4-oz. bars white chocolate
  • 1 cup white chocolate chips
  • 1 tbsp. vegetable shortening
  • Pink frosting
  • 18 mini marshmallows


  1. Line a baking sheet with waxed paper or parchment paper. Set aside.
  2. In a large mixing bowl, stir together peanut butter, powdered sugar, butter, and salt until thoroughly combined. This will take some elbow grease.
  3. Spread about 2 tsp. of peanut butter mixture onto a pretzel. Sandwich another pretzel on top and press down lightly. Use a knife to smooth off any peanut butter that has squeezed through the holes in the pretzels. Place on prepared baking sheet and continue until you’ve used all the peanut butter.
  4. Place sandwiches in freezer to chill for at least 30 minutes, preferably 1 hour or up to 3 hours, until completely frozen. They should be rock solid.
  5. Once sandwiches are frozen, place the all the white chocolate and shortening in a medium microwave-safe bowl. Microwave on high for 30 second intervals, mixing well in between so it melts faster and does not burn. As long as you mix well, this should only take 3 intervals.
  6. Using either a fork or your hands, dunk frozen pretzel sandwiches into the chocolate one at a time, coating one side and the edges completely (you may coat the bottom too if you like). Let excess drip off and set back down on paper-lined baking sheet. Repeat with remaining sandwiches then return to freezer for ten minutes or until set.
  7. Turn the pretzel sandwiches so the two mounds are facing down (like a really badly shaped upside down heart). Use the pink frosting to draw two feet on the bottom of the pretzel, one on each “mound.”  For each foot, you’ll have one big circle and three smaller circles for toes. The toes should face down.
  8. Slice all the mini marshmallows in half width-wise. Use leftover melted chocolate or frosting to glue the marshmallow cotton tails onto the top center of each sandwich. Viola, you’re done!
  9. Store in fridge in an air-tight container. Let come to room temperature before eating.DSC_2349

Chocolate Coconut Cashew Butter


Nuts are kind of like crack to me. Everyone has their vices; for many it’s potato chips or cookies. In my case, if you give me a container of roasted mixed nuts, I’ll munch and crunch until it’s empty.

I love almost all nuts, but cashews are definitely my favorite. Don’t tell the other nuts though; I wouldn’t want them to be offended. There’s just something so addicting about a cashew’s buttery flavor, and its crunchy yet smooth texture. I can eat cashews like it’s nobody’s business. Just don’t ask me to share my nuts because I won’t.

Seriously, don’t even ask. I’m like a squirrel preparing for winter, a really gluttonous and greedy squirrel who couldn’t care less if the other squirrels go hungry.

It dawned on me that I was missing out on a potentially wonderful part of life by not having tried cashew butter yet. I’ve had peanut butter and almond butter, so why haven’t I made my favorite nut into butter yet?

This Chocolate Coconut Cashew Butter has been a long time coming. My first attempt was a failure, but the second time proved to be perfection, and at last, I can enjoy the world’s greatest nut in smooth butter form. Of course, anything ordinary is seldom welcome in the Smart Cookie kitchen, so I switched things up by adding creamy milk chocolate and nutty coconut extract to the butter. This goes from a delicious spread to an addicting treat you can put on anything or scoop directly into your mouth with a spoon. I mean, you might as well skip the charades and get straight to the good stuff.DSC_2180

Now, if you’re not into super sweet things, don’t worry. The chocolate and coconut are both subtle here; it’s just the right amount. This is no like Nutella, which is basically spreadable candy. My cashew butter is certainly more of an indulgent step-up from traditional nut butter since it’s so creamy, rich, and kissed with chocolate, but it still retains its nutty, wholesome integrity.

I love a good nut butter because there’s no cooking involved; just pile everything in your processor and whir away! Plus, this scrumptious spread is very versatile. Use it on apple slices, celery sticks, graham crackers, pound cake, bread, and more.

A Few Tips Before You Get Cooking:

  1. Omit the coconut extract if you’re not a coconut fan.
  2. Craving more nut butter? Try my White Chocolate-Maple Almond Butter. That stuff’s dangerous!
  3. You can use dark or semisweet chocolate if you prefer, but you might need to play around with the amount you add.
  4. This stuff is just like peanut butter; you don’t need to refrigerate it. In fact, if you do, it’ll turn into a big block because that chocolate will firm up.
  5. Not sure what to put this butter on? Try: white bread, whole wheat bread, pound cake, bananas, graham crackers, Nilla Wafers, apple slices, celery slices, and more.DSC_2171

Chocolate Coconut Cashew Butter
By The Smart Cookie Cook


  • 2 cups unsalted cashews
  • ½ cup chocolate chips
  • 1 ½ tsp. coconut extract
  • 1 tsp. vegetable oil


  1. Place the nuts in a food processor and pulse until they resemble a fine crumb. Add remaining ingredients and process until completely smooth and spreadable, pausing to scrape down the sides a few times. If yours is too, thick, stream in more oil, 1 teaspoon at a time. NOTE: You want your butter to be on the thinner at first because the chocolate will have melted from the friction of the processing. It will firm up as it sits.DSC_2152