Begin by crushing the Nutter Butter cookies into fine crumbs, using a food processor or zip-top bag with a rolling pin.

In a large mixing bowl, combine the crushed cookies with creamy peanut butter and powdered sugar until a dough-like consistency forms.

Scoop out the dough and roll it into 1-inch balls, placing them on a lined baking sheet.

In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.

Dip each truffle into the melted chocolate, allowing excess to drip back into the bowl, and place on the baking sheet.

Sprinkle a pinch of sea salt on top of each truffle while the chocolate is still wet, if desired.

Refrigerate the truffles for at least 1 hour to allow the chocolate to set.