Nutter Butter Babies
Cute and easy-to-make treats made from Nutter Butter cookies and white chocolate, perfect for baby showers and gatherings.
Ingredients
Essentials
- 1 pack Nutter Butter cookies (16 oz) about 32 cookies; these are the baby faces and the base.
- 12 oz white chocolate chips for coating and the 'blanket.'
- 1 tablespoon coconut oil keeps melted chocolate glossy and smooth.
- Food coloring gel or liquid, choose pastel colors for baby-shower themes.
- Black icing with a thin tip for eyes and face details.
- Parchment paper for cooling and easy cleanup.
Optional Add-ons
- Edible shimmer dust or pearl dust for a subtle, fancy sheen on the 'blankets.'
- Sprinkles or nonpareils use sparingly on the blanket edges for texture.
- Colored piping gel or edible markers for adding tiny details.
- Mini cupcake liners for individual servings.
- Fresh mint leaves or small sugar flowers for presentation around cookies.
Instructions
Preparation
- Line a baking sheet with parchment paper. Set cookies out for easy access. Have your black icing ready.
Melting the Chocolate
- Fill a small pot with 1-2 inches of water and bring it to a gentle simmer. Place a heatproof bowl on top and add the white chocolate chips and coconut oil.
- Stir as it melts. Turn off the heat when most chips are soft and keep stirring until smooth.
Coloring the Chocolate
- Add a few drops of food coloring and stir until you reach the desired shade.
Dipping the Cookies
- Dip the top of each Nutter Butter into the colored chocolate, allowing excess to drip off and place on parchment paper.
- Repeat for all cookies, working in batches if chocolate thickens.
Adding the Blanket Edge
- Dip a small spatula in the melted chocolate and lightly drag it across each cookie to form a blanket edge texture.
Drawing Faces
- Use black icing to draw two eyes and a swirl for hair on each cookie once the chocolate has slightly set.
Setting the Cookies
- Allow the cookies to sit at room temperature for at least 1 hour or refrigerate for faster setting.
Storing or Serving
- Keep cookies in a single layer in an airtight container, using parchment between layers if stacking.
Notes
Make-ahead tips include assembling a day in advance and storing in the fridge. Using a microwave for melting chocolate is also an alternative.