Nutter Butter Banana Cookie Balls Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
• Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon.
• Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.

Steps:

• Add Nutter Butters to food processor and blend until fine.
• Add cream cheese to cookie crumbs and blend until dough-like.
• Chill mixture for 15 minutes in freezer then roll into bite-size balls. Chill balls for 15 minutes.
• Melt almond bark in microwave according to package directions. Dip chilled nutter butter balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper, sprinkle with crushed salted peanuts and let set aprox. 30 minutes.

Steps:

• Cover a baking sheet with parchment paper and set aside.
• Crush peanut butter cookies in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes.
• Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping.
• Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
• Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.

Steps:

• Mix cream cheese, cookie crumbs and bananas until blended.
• Shape into 48 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.
• Refrigerate 1 hour or until firm.