Nutter Butter Owl Cookies
These Nutter Butter Owl Cookies are cute, simple, no-bake treats that kids will love. They use easy, store-bought ingredients and make a great activity to do with the kids on a weekend afternoon. Kids will love helping with the dipping and decorating, which makes it a fun family activity too.
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You can make them ahead of time and store them for a couple of days, which is always a win when you’re juggling a busy schedule. Ideal for fall parties, school snacks, or even as a cute Thanksgiving dessert idea.
I’m sure you’d also like my Owl Fruit Tray and Nutter Butter Scarecrow Cookies. Be sure to check and save the recipe for later.
How to Make Nutter Butter Owl Cookies
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Melt the brown chocolate in a microwave-safe bowl in 15–30 second increments, stirring between each until smooth.
2. Dip one Nutter Butter at a time into the chocolate until fully coated. Lift with a fork and scrape excess chocolate on the edge of the bowl. Place on parchment paper. Repeat for all cookies.
3. Place coated cookies in the freezer for 5 minutes to harden. Put the remaining chocolate in a piping bag.
4. Separate the mini vanilla cookie sandwiches and discard the cream filling.
5. Melt the white chocolate the same way. Place in a piping bag and cut a small tip. Pipe a circle on the flat side of each cookie half to make the whites of the eyes. Let dry for 3 minutes.
6. Cut a small hole in the piping bag with the brown chocolate. Pipe a small circle on top of each white circle for the pupils. Let dry. (Reheat if needed.)
7. Use brown chocolate to attach the eyes to the Nutter Butters.
8. Melt the yellow chocolate and place it in a piping bag. Pipe a small triangle under the eyes for the beak.
9. Use chocolate to attach sliced almonds on each side as the owl’s wings. Let it sit for 3 minutes to set.
Serve and enjoy!
Important Recipe Notes
- Melted chocolate can harden fast. Be sure to work quickly and have everything ready before you start dipping and decorating.
- If the melted chocolate starts to thicken, microwave for 10–15 seconds and stir until smooth again.
- Use parchment paper to make it easier to lift the cookies after dipping and to prevent sticking.
- You can make it ahead and store the owls in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.
- You can switch up the chocolate melts to make different colored owls for holidays or themed parties.
Nutter Butter Owl Cookies
Ingredients
- 10 Nutter Butters
- 6 Ounces Brown Chocolate Melts
- 1 Ounce Yellow Chocolate Melts
- 1 Ounce White Chocolate Melts
- Mini Vanilla Cookie Sandwiches
- Sliced Almonds
Instructions
- Melt the brown chocolate melts in a microwave-safe bowl in 15–30 second increments, stirring between each until smooth.
- Dip one Nutter Butter at a time into the chocolate until fully coated. Lift with a fork and scrape excess chocolate on the edge of the bowl. Place on parchment paper. Repeat for all cookies.
- Place coated cookies in the freezer for 5 minutes to harden. Put the remaining chocolate in a piping bag.
- Separate the mini vanilla cookie sandwiches and discard the cream filling.
- Melt the white chocolate melts the same way. Place in a piping bag and cut a small tip. Pipe a circle on the flat side of each cookie half to make the whites of the eyes. Let dry for 3 minutes.
- Cut a small hole in the piping bag with the brown chocolate. Pipe a small circle on top of each white circle for the pupils. Let dry. (Reheat if needed.)
- Use brown chocolate to attach the eyes to the Nutter Butters.
- Melt the yellow chocolate melts and place in a piping bag. Pipe a small triangle under the eyes for the beak.
- Use chocolate to attach sliced almonds on each side as the owl’s wings. Let sit for 3 minutes to set.
