Let's add some more cheer to your holiday parties, candy eyes! Indulge in these no-bake Christmas Nutter Butter Cookies! This beginner-friendly recipe is so satisfying and festive. The sandwich cookie recipe is also easy to follow, it's perfect for even the busiest mom or home bakers!
If you enjoy easy and sweet cookie recipes, try my Hershey Kiss Cookies or Rice Krispies Cookies next for more fun holiday treats!
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Why You’ll Love This Recipe
These milk chocolate cookies are beginner-friendly and dairy-free (depending on your choice of chocolate). You don’t need to bake anything, too—just dip, decorate, and chill.
Each cookie gets a vanilla chip off-center, pressed together with a dab of melted chocolate at the end of each cookie. Let them rest on wire racks while you stir up some holiday spirit. I tell you, it's super easy to turn them into Santa cookies or reindeer faces!
So whether you’re baking with kids or making edible gifts, these cookies come together in minutes and bring instant joy to your kitchen. You might even find yourself making extra for the naughty list crowd!
Ingredients
Listed below are all the ingredients you will need:
- Nutter Butter sandwich cookies
- Chocolate candy melts
- Shortening
- Sprinkles
- Wax paper
See the recipe card for quantities.
Instructions
Melt and Prepare the Chocolate
1. In a microwave-safe bowl, combine chocolate candy melts and shortening.
2. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Dip and Decorate
3. Dip each Nutter Butter cookie halfway into the melted chocolate.
4. Gently shake off any excess chocolate and lay the cookie flat on a sheet of wax paper.
5. Immediately add red and green sprinkles on top of the melted chocolate before it sets.
6. Repeat for all cookies.
Chill and Serve
7. Place the cookies in the refrigerator for about 15 minutes, or until the chocolate is fully set.
8. Once hardened, transfer to a serving platter or pack them as gifts!
Substitutions & Variations
- Ingredient Swap
Swap Nutter Butters with almond butter cookies or gluten-free peanut cookies.
You can also melt white chocolate in a pot for dipping or use semisweet chips if you prefer a richer flavor. - Variation
Try different sprinkle colors instead of candy melts for other holidays. - Mistake to Avoid
Don't overheat the chocolate—it can burn easily and lose its shine. - Storage Tips
- These cookies can be stored in an airtight container at room temperature for up to 1 week.
- They don’t freeze well in the fridge. The chocolate will lose its smooth texture.
- Keep them cool and dry, and enjoy them fresh for the best results.
FAQs
Christmas Nutter Butter Cookies
Ingredients
- 12 –16 Nutter Butter sandwich cookies
- 12 ounces chocolate candy melts milk, dark, or white
- 1 tablespoon shortening to thin the chocolate
- Red and green Christmas sprinkles
- Wax paper for setting
Instructions
Melt and Prepare the Chocolate
- In a microwave-safe bowl, combine chocolate candy melts and shortening.
- Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Dip and Decorate
- Dip each Nutter Butter cookie halfway into the melted chocolate.
- Gently shake off any excess chocolate and lay the cookie flat on a sheet of wax paper.
- Immediately add red and green sprinkles on top of the melted chocolate before it sets.
- Repeat for all cookies.
Chill and Serve
- Place the cookies in the refrigerator for about 15 minutes, or until the chocolate is fully set.
- Once hardened, transfer to a serving platter or pack them as gifts!
Notes
- Cookies will also set at room temperature in about 30 minutes if refrigeration isn't available.
- Shortening helps thin the chocolate but may leave a mild aftertaste. You can substitute with flavorless melting wafers if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
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Pressy says
Great recipe! Keep it up!
Anika says
So cute and festive!