Nutter Butter Penguin Cookies
Inside: Adorable chocolate dipped Nutter Butter Penguin Cookies are just as fun to make as they are to eat!
Nutter Butter Penguin Cookies
These penguin cookies are an irresistible combination of chocolate and peanut butter and perfect for a holiday or winter-themed party.
Make them with our Polar Bear Oreos for a frosty-fun dessert display!
Penguin Cookies Shopping List
We’ve provided a quick shopping list with clickable links (whenever possible) for your convenience in re-creating this recipe. Full printable recipe with exact ingredient amounts and directions available at bottom of the post.
- 1 package of Nutter Butter cookies
- 1 bag of Ghiradelli chocolate melting wafers
- 1 bag of Ghiradelli white chocolate melting wafers
- Small edible eyes
- Mike & Ike candy
- Sour Patch Kids candy
- Tootsie Rolls
- Cookie sheet
- Silicone baking mat
How to make Easy Penguin Cookies
Using a double boiler, melt your milk chocolate. (You can also use the microwave for this step, heating for 20 seconds at a time and stirring in between. Be sure to use a microwave safe bowl and handle with care, as bowl may be hot).
While chocolate is melting cut orange Sour Patch Kids in half — these will be your penguin feet.
Cut orange Mike & Ike candies in half — these will be your penguin noses.
Once chocolate is melted drop a nutterbutter into the melted chocolate, using a fork flip the cookie over so that both sides get coated. (Chopsticks also work really well for this step!)
Allow excess chocolate to drip back into bowl, then place cookie on parchment paper or silicone baking mat to dry.
Pro Tip: We love these reusable silicone baking mats because our finished treats slide right off – no sticking!
Allow coated cookies to set for a few minutes, then place a white chocolate wafer onto the lower half of the cookie to make the penguin’s belly.
Take a Tootsie roll and flatten into a long strip by rolling and pulling it. Cut into 1″ pieces and then curve slightly to form the wings. Press into the wet chocolate.
On the top half of the cookie, place two edible eyes and one of the orange Mike & Ike halves (round side facing up) for the nose.
Place two orange Sour Patch Kids halves on the bottom of the cookie for the feet.
Repeat steps with remaining cookies until all milk chocolate has been used.
Let cookies harden for at least 1 hour before serving.
Grab a free printable copy of our easy Penguin Cookies recipe here:
Nutter Butter Penguin Cookies
Adorable chocolate dipped Nutter Butter Penguin Cookies are just as fun to make as they are to eat! Easy kids holiday party dessert.
Ingredients
- 1 package of Nutter Butters cookies
- 1 bag Ghiradelli milk chocolate melting wafers
- 1 bag Ghiradelli white chocolate melting wafers
- 1 package small edible eyes
- 2 boxes Mike and Ike’s candy
- 2 boxes Sour Patch Kids candy
- 1 package Tootsie rolls candy
Instructions
- Using a double boiler, melt your milk chocolate. (You can also use the microwave for this step, heating for 20 seconds at a time and stirring in between. Be sure to use a microwave safe bowl and handle with care, as bowl may be hot).
- While chocolate is melting cut orange Sour Patch Kids in half — these will be your penguin feet.
- Cut orange Mike & Ike candies in half — these will be your penguin noses.
- Once chocolate is melted drop a nutterbutter into the melted chocolate, using a fork flip the cookie over so that both sides get coated. (Chopsticks also work really well for this step!)
- Allow excess chocolate to drip back into bowl, then place cookie on parchment paper or silicone baking mat to dry.
- Allow coated cookies to set for a few minutes, then place a white chocolate wafer onto the lower half of the cookie to make the penguin's belly.
- Take a Tootsie roll and flatten into a long strip by rolling and pulling it. Cut into 1" pieces and then curve slightly to form the wings. Press into the wet chocolate.
- On the top half of the cookie, place two edible eyes and one of the orange Mike & Ike halves (round side facing up) for the nose.
- Place two orange Sour Patch Kids halves on the bottom of the cookie for the feet.
- Repeat steps with remaining cookies until all milk chocolate has been used.
- Let cookies harden for at least 1 hour before serving.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 55Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 23mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 1g
You might also love these White Chocolate Oreo Snowmen:
or these Nutter Butter Dogs:
I have seen many directions for the penguin cookies, and in all pictures they show wings but fail to mention what the wings are made out of, please include them in the directions, I think the wings make them even cuter.
Hi Cindy!
The penguin’s wings are made out of Tootsie Rolls: “Take a Tootsie roll and flatten into a long strip by rolling and pulling it. Cut into 1″ pieces and then curve slightly to form the wings. Press into the wet chocolate.”