In a world riddled with horrible, repulsive creatures and unthinkable atrocities, there stands one single symbol of all things cuddly and good: penguins. There is no living thing more universally loved than the penguin, whose goofy wobble and plump physique are too endearing not to love.
Now, I have come across a total of two people in my life who flat out do not like penguins, and I question the humanity of both. One of them tried to reason that they were offended by they way penguins walk, because, you know, there’s not an anatomical reason for their wobbling or anything.
Although you may be aware that most people generally like penguins, what you may not know is this: I am obsessed with those winged and wobblin’ fools.
I’m not sure when it started, but I just love me some penguins. You might recall last year I made a Penguin Igloo Cake, and this year I made penguin-shaped sugar cookies for Christmas. Two summers ago, at SeaWorld, I actually had the honor of meeting, petting, and for-gosh-sakes cuddling with penguins. Some people dream of meeting One Direction or Lady Gaga; I dreamed of meeting penguins.
Naturally, I bring this obsession in to all aspects of my everyday life, including pajama pants, shirts, a bracelet charm, my 19th birthday (maturity at its finest), and the pink penguin blanket my sister made me that these Nutter Butter Penguins are photographed on.
Yes, my friends, I found another way to incorporate penguins into my other true love, food. These adorable little chocolate covered cuties are about these easiest penguin-themed treat you’ll ever see, requiring only a few basic ingredients and a handful of simple steps. Plus, the end result is just scrumptious: everyone’s favorite crunchy-creamy Nutter Butter cookie slathered in a rich chocolate coating.
Seriously? What’s better than penguins, peanut butter, and chocolate?
Check out my new video to see just how fun and easy these little Nutter Butter Penguins are to make. As a bonus, you’ll see quite the cat fight!
A Few Tips Before You Get Cooking:
- I love a mix of milk and dark chocolate to give you sweetness and intense chocolatiness all in one, but feel free to use all milk or all dark.
- These are a great party treat; they’re handheld, and everyone will love them.
- You can use colored frosting in place of the M&Ms and just draw eyes on.
- Melting chocolate in the microwave is a cinch if you cook it in intervals and stir in between.
- Better quality chocolate = better-tasting penguins….Wait, that doesn’t sound right…
Nutter Butter Penguins
By The Smart Cookie Cook
- 2 4.4-oz. milk chocolate bars (like Hershey’s), chopped into chunks
- 2 3.5-oz. dark chocolate bars (like Lindt), chopped into chunks
- 1/4 cup creamy peanut butter
- 1 package Nutter Butters (16.0z)
- 2 4.4-oz. white chocolate bars (like Lindt), chopped into chunks
- 1 12.6-oz. bag M&M’s (you won’t need all of it)
- orange frosting, for drawing the beak & feet
- Put the milk and dark chocolate chunks and peanut butter into a microwave-safe bowl. Microwave on high for 20-second intervals, stirring well in between, until melted. Make sure to stir so chocolate does not burn. It should only take about 4 intervals. Let cool slightly.
- Line a baking sheet with wax paper. Dip the Nutter Butters into the melted chocolate. You may coat both sides, but it’s only necessary to do one. Let excess drip off and lay on wax paper. Place chocolate-coated cookies into fridge until set, about 15 minutes.
- Meanwhile, put the white chocolate chunks into a microwave-safe bowl. Microwave on high for 20-second intervals, stirring well in between, until melted. Make sure to stir so chocolate does not burn. It should only take about 3 intervals. Let cool slightly.
- Use a spoon to gentle pour a white oval on the bottom half of the cookie to represent the penguin’s belly. Use leftover milk or white chocolate to put a tiny dot on the back of an M&M (use the side with the “m”). Use the chocolate as glue to stick two M&Ms on the top half of the cookie to represent eyes.
- Use the orange frosting to draw a beak below the eyes and two feet below the belly. Store finished cookies in fridge for up to 5 days.