Description
Peanut Butter Penguins are adorable, festive treats made by dipping Nutter Butter cookies in a rich dark chocolate, peanut butter, and butter mixture, then decorated with mini Nilla wafers, Reese's pieces, and candy eyes to resemble penguins. Perfect for holiday parties or fun snacks.
Ingredients
Scale
Chocolate Coating
- 12 ounce bag dark chocolate chips
- ¼ cup creamy peanut butter
- 2 tbsp salted butter
Penguin Decorations
- 16 ounce package Nutter Butter cookies
- 32 Mini Nilla Wafers
- 64 brown Reese’s pieces
- 48 orange Reese's pieces halved
- 64 Candy eyes
Instructions
- Melt Chocolate Mixture: Combine the dark chocolate chips, creamy peanut butter, and salted butter in a medium microwave-safe bowl. Microwave for 30 seconds and stir well. Continue heating in 10-15 second increments, stirring between each, until completely melted and smooth.
- Dip Cookies: Dip each Nutter Butter cookie into the chocolate mixture until fully covered. Use a fork underneath to gently shake off excess chocolate. Place dipped cookies on a wire rack or parchment-lined board.
- Add Stomachs: Place a mini Nilla wafer on the center of the bottom half of each cookie to form the penguin's stomach.
- Attach Eyes and Nose: Add two candy eyes on the top half of the cookie and press half of an orange Reese’s piece, cut side down, in the center for the nose.
- Make Feet: Place two orange Reese’s piece halves, cut side down, horizontally just below the mini Nilla wafer to create feet.
- Attach Wings: Press two brown Reese’s pieces on either side of the cookie just below the indent to form wings.
- Repeat & Chill: Repeat these steps for all 32 cookies. Place the rack or board in the refrigerator and chill for at least 3 hours or overnight until set.
- Serve: Serve chilled or at room temperature. Note that room temperature may result in soft chocolate and slight smears when eaten.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- You can freeze the penguins for up to 6 months; thaw in refrigerator overnight before serving.
- Prepare and organize Reese’s pieces by color and cut orange pieces in half ahead of time to streamline decorating.
- Open candy eyes and pour mini Nilla wafers into a bowl before starting for ease of assembly.
- Avoid overheating the chocolate to prevent burning; peanut butter and butter help make it forgiving but careful heating is best.
Nutrition
- Serving Size: 1 penguin
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
