Penguin Nutter Butter Cookies Recipe

If you’re looking for a fun, festive treat that’s as adorable as it is delicious, you’ve got to try this Penguin Nutter Butter Cookies Recipe. I absolutely love how these little guys come together — they’re perfect for holiday parties, kiddo snacks, or just a playful twist on your usual cookies. When I first tried this recipe, I was surprised by how simple it is, yet how impressive the final look turns out. Trust me, once you make these penguin-themed delights, you’ll be wanting to whip them up again and again!

this Recipe

Ingredients You’ll Need

All of the ingredients are easy to find and work together to create not just the look but the classic flavors you’d expect in a Nutter Butter cookie twist. I always recommend using good quality chocolate wafers and fresh candy melts for the best finish.

• Nutter Butter cookies: These peanut-shaped cookies are the base of each penguin – classic and flavorful on their own.
• Dark chocolate melting wafers: Perfect for dipping, they create that shiny, smooth “penguin body” coating.
• White candy melts: These act as the penguin’s belly – I love using them because they set quickly and stay firm.
• Orange M&Ms (regular size): Used for penguin feet, these add a fun pop of color and texture.
• Mini orange M&Ms: Smaller candy candies play the role of the beak with just the right size for cuteness.
• Edible candy eyes: They bring these little penguins to life — I find the ones with a clear white background work best.

Variations

One of the best things about this Penguin Nutter Butter Cookies Recipe is how customizable it is. I like to switch things up depending on the season or dietary needs, and it always feels like a fresh new treat.

• Dairy-Free Version: Swap out the dark chocolate wafers and candy melts for coconut-based or soy alternatives — my cousin’s vegan kids still went wild for these.
• Mint Chocolate: Add a drop of peppermint extract to the melted chocolate for a wintry twist that’s extra festive.
• Colorful Candy Feet: Use red or green M&Ms for a holiday look, or try pastel candies for Easter-themed penguins.
• Chocolate Coating Variations: I’ve also tried using milk chocolate wafers instead of dark for a sweeter, creamier penguin.

How to Make Penguin Nutter Butter Cookies Recipe

Step 1: Prep Your Workspace and Melt the Chocolate

First things first: line a baking sheet with parchment paper — this is where your penguins will chill (literally) while they set. Then, place your dark chocolate melting wafers in a microwave-safe bowl. Heat them in 30-second bursts, stirring well each time until you have a smooth, glossy chocolate. Be patient here; melting chocolate can seize if overheated. I learned this the hard way and now always go slow and steady.

Step 2: Dunk the Nutter Butters and Assemble the Penguin Features

Now for the fun part! Dip each Nutter Butter cookie into the melted chocolate, gently tapping off any excess so it’s not a clumpy mess — you want a smooth, even coating. Place them on your parchment-lined sheet. While the chocolate is still tacky, press one white candy melt onto the bottom center of the cookie to create the penguin’s belly.

Next, position two orange M&Ms at the bottom edge as feet. Add two candy eyes near the top of the cookie and pop a mini orange M&M between and just below the eyes for the beak. These touches bring so much personality — it’s hilarious to see how a few candies can totally transform a cookie!

Step 3: Let the Penguins Set Completely

This part takes patience but it’s worth it. Leave your cookies to set at room temperature or pop them in the fridge for about 15–20 minutes until all the chocolate hardens fully. This keeps everything nicely in place and makes them easier to handle. I usually wrap them up after setting to keep that glossy finish and fresh texture intact.

How to Serve Penguin Nutter Butter Cookies Recipe

Garnishes

I usually keep garnishes simple to let the penguins shine, but a light dusting of powdered sugar around the platter adds a nice “snowy” touch. For parties, scattering some mini marshmallows mixed with silver edible pearls really elevates the look.

Side Dishes

This recipe pairs wonderfully with a warm cup of hot cocoa or freshly brewed coffee. At holiday gatherings, I like serving these alongside peppermint bark or a simple fruit platter for balance.

Creative Ways to Present

For special occasions, I arrange the penguin cookies standing upright in a shallow box lined with shredded white paper or coconut flakes to mimic ice. It makes for an adorable edible centerpiece that guests can admire before diving in.

Make Ahead and Storage

Storing Leftovers

I store leftover Penguin Nutter Butter Cookies in an airtight container at room temperature. This keeps them fresh for up to 4 days — just be sure they aren’t in a humid spot, as that can make the chocolate a bit sticky.

Freezing

If you want to make these ahead of time, you can freeze the cookies after they’ve fully set. Place them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer-safe container separated by parchment paper. They keep well for up to 2 months in the freezer.

Reheating

Since these are no-bake cookies dipped in chocolate, reheating isn’t really needed. If frozen, just let them thaw at room temperature for about 30 minutes before serving — the chocolate will regain that lovely sheen and texture.

FAQs

Final Thoughts

This Penguin Nutter Butter Cookies Recipe has become one of my go-to treats every winter because of how simple yet charming it is. I love surprising family and friends with these little chocolate-coated penguins — their smiles say it all. I hope you enjoy making and sharing them as much as I do. Give it a try, and watch your loved ones melt over these cute and tasty delights!

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