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Seriously, you knew it was only a matter of time, right? Ever since I made these babies, I knew I was going to do it again with Nutter Butters. And now I have. Introducing: Nutter Butter Truffle Brownies.

Nutter Butter Truffle Brownies - this easy recipe combines fudgy brownies with peanut butter cookie truffles!

You’re welcome.

I think I liked these even more than the Oreo version. Because, I mean, it’s a Nutter Butter.

It’s peanut butter and chocolate.

Is there anything better?

Nutter Butter Truffle Brownies Recipe

I actually bought a new package of Nutter Butters for this recipe. I have been working off a bag of the little bite-sized ones since January (impeccable restraint, I know). Now I have little ones and big ones in my pantry. Just calling out too me: make something else with me Dorothy…we love you as much as you love us!

Any bets on how long it takes me to give in to their siren song?

Not long, I can tell you that much.

And I know Canada doesn’t have Nutter Butters. Which is weird to me. I mean, come on. How do they not have the best cookie in the world in a country that large? It’s insane.

If you don’t have access to Nutters, any peanut butter cookie will do. If you happen to have some Girl Scout peanut butter sandwich cookies in your freezer (or is that just me?) you could use those.

One of these days though, I’m going to do a Canada-only giveaway that will include Nutter Butters, Coconut Hershey’s Kisses, and Biscoff.

Because you deserve it too, dammit.

Anyway, enjoy these. I know I did. And there is one lady at school who keeps talking to me about how good they were. Two weeks ago.


Nutter Butter Truffle Brownies - this easy recipe combines fudgy brownies with peanut butter cookie truffles!

Stack of Nutter Butter Truffle Brownies

Buckey Brownies Recipe

5 from 1 vote
Nutter Butter Truffle Brownies an easy brownie recipe topped with a Nutter Butter Peanut Butter Cookie Truffle and lots of chocolate!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 1 hour
Serving Size 1 serving


  • ½ cup (113g) unsalted butter , melted
  • 2 tablespoons (30ml) vegetable oil
  • 1 ⅓ cups (267g) granulated sugar
  • cup (54g) natural unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup (62g) all-purpose flour
  • 20 Nutter Butter Cookies (or you can use any peanut butter sandwich cookie)
  • 5 ounces (142g) cream cheese , softened
  • 1 cup (170g) chocolate chips
  • 1 tablespoon (16g) peanut butter (shelf-stable; not natural)
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  • Preheat oven to 350°F. Line a 9x9-inch baking pan with foil or parchment paper and spray with nonstick cooking spray.
  • Stir together melted butter, oil, and sugar. Stir
  • Stir in cocoa, eggs, vanilla, and salt. Carefully stir in flour.
  • Spread brownie batter in prepared pan. Bake 18-22 minutes or until a toothpick comes out clean 2-inches from the side of the pan.
  • While brownies are cooling, place the Nutter Butters and cream cheese in a food processor. Blend until smooth, scraping the bottom of the food processor if needed. When done it will form a ball.
  • Press Nutter Butter mixture over cooled brownies.
  • Melt chocolate chips and a peanut butter in microwave on high power in 30 second increments. Stir between each increment until chocolate is melted and smooth. Spread over Nutter Butter mixture.
  • Let set at room temperature if possible (if it's summer or your house is very warm, you may need to chill them). These are best cut at room temperature so the chocolate doesn't splinter.

Recipe Notes

  • Store in an airtight container for up to 3 days or freeze for up to one month.
  • You can use any kind of chocolate chips.
  • Dutch-process cocoa may be used.
  • The original version of this recipe used a pouch brownie mix; for a semi-homemade option use a brownie mix (plus ingredients called for) that calls for a 9x9-inch pan.

Recipe Nutrition

Serving: 1serving | Calories: 2800kcal | Carbohydrates: 325g | Protein: 41g | Fat: 149g | Saturated Fat: 71g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 37g | Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 1639mg | Potassium: 277mg | Fiber: 6g | Sugar: 200g | Vitamin A: 2307IU | Vitamin C: 1mg | Calcium: 354mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Click here to see more PEANUT BUTTER recipes!

Zucchini Brownies

Zucchini Brownies (3 of 6)

Thin Mint Truffle Brownies

Thin Mint Truffle Brownies-5

Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies (2 of 4)

Look how far I’ve come:
Original Recipe: 2012
Photos updated: 2016

nutter butter truffle brownies

Last Updated on August 21, 2018

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. I love Nutter Butters! Luckily I have all the ingredients for this at home so I am going to try this tonight. Thank you for this recipe!

  2. These look so amazing! Peanut Butter and chocolate are always fantastic together. I will be pinning them so that I can try them soon!

  3. Stop it with the posting stuff I want to eat. 🙂 These look awesome! I just started putting together a post where I discover you can see a jar of PB on my counter in all the photos. There isn’t even PB in the recipe; I had it on stand by to eat spoonfuls of it with the leftover melted chocolate from the recipe. I KNOW, RIGHT? Needless to say, when I make these, I’m not telling anyone. I’m just eating them all.

    1. LOL! That’s funny. I do that too. But with Biscoff. It’s my crack. Thanks so much for your comment!