1. Line a baking sheet with parchment paper or a cookie sheet with wax paper.

2. Place Nutter Butter cookies in a stand mixer with paddle attachment.

3. Mix at low speed until all of the cookies are crushed into a fine cookie crumble. Tip: a food processor works well for this step too.

4. Add softened cream cheese to the mixing bowl.

5. Mix on medium speed until a soft dough forms.

6. Cover the dough in plastic wrap and place in the fridge for at least 30 minutes.

7. Remove the dough from the fridge and roll into tablespoon sized balls. Tip: a small cookie scoop can help to get uniform sized balls.

8. Place the balls in the freezer for 1 hour to chill.

9. Melt the chocolate wafers in a microwave safe bowl. Heat in 15 to 30 second intervals, checking and stirring each time so that the chocolate doesn't burn.

10. Remove the cake balls from the freezer and dip half of them in the melted chocolate. Tip: use a fork for dipping to help the excess chocolate drip from each ball.

11. Place excess chocolate in a freezer bag, snip off the tip and drizzle chocolate over the remaining balls. Immediately top with cookie crumbs.

12. Place the peanut butter balls in the fridge and allow them to harden completely before serving.