82  Ratings
  • 30 min prep
  • 30 min total
  • Makes 12 servings, 1 cookie each.

NUTTER BUTTER Referees Recipe


  • 12 NUTTER BUTTER Cookies (peanut shape)
  • 1/4 cup chocolate spread
  • 3 oz. white candy coating wafers, melted
  • 2 oz. black candy coating wafers, melted
  • 24 mini candy button eyes (about 1 Tbsp.)
  • 1 Tbsp. black sprinkles


  • Separate  cookie halves, leaving cream filling on 1 half of each cookie. Spread plain cookie halves with chocolate spread, then reassemble cookies.
  • Cover  baking sheet with waxed paper. Dip cookies halfway into white candy coating; place in single layer on prepared baking sheet.
  • Spoon  black candy coating into small resealable plastic bag; seal bag. Repeat in separate bag with remaining white candy coating. Cut small piece off one bottom corner of each bag.
  • Draw  stripes on tops of cookies with black candy coating as shown in photo. Use white candy coating to attach 2 candy eyes to top of each cookie. Decorate cookies with sprinkles and remaining candy coatings as shown in photo, using some of the black candy coating to attach sprinkles to tops of cookies.
  • Refrigerate  15 min. or until candy coatings are firm.

Recipe Tips

SubstituteSubstitute 3 Tbsp. strawberry spread for the chocolate spread.


Nutrition Information

Makes 12 servings, 1 cookie each.

Nutrition per serving:

    • Calories 170 
    • Total fat 8 g
    • Saturated fat 4.5 g
    • Cholesterol 0 mg
    • Sodium 75 mg
    • Carbohydrate 23 g
    • Dietary fiber 0 g
    • Total sugars 17 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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