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Snack Recipes



Make with NUTTER BUTTER Cookies

What You Need

  • 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


  1. Separate cookie halves, leaving cream filling on 1 half of each cookie. Spread plain cookie halves with chocolate spread, then reassemble cookies.
  2. Cover baking sheet with waxed paper. Dip cookies halfway into white candy coating; place in single layer on prepared baking sheet.
  3. Spoon white candy coating into small resealable plastic bag; seal bag. Repeat in separate bag with black candy coating. Cut small piece off one bottom corner of each bag.
  4. 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.
  5. Refrigerate 15 min. or until candy coatings are firm.
Cooking time (duration)

Prep Time: 30 min Total Time: 30 min

Number of servings (yield)

12 servings, 1 cookie each.




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Nutritional Information

Per Serving: 170 calories, 8g total fat, 4.5g saturated fat, 0mg cholesterol, 75mg sodium, 23g carbohydrate, 0g dietary fiber, 17g sugars, 2g protein


Substitute 3 Tbsp. strawberry spread for the chocolate spread.

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