Crush the Nutter Butter cookies into fine crumbs using a food processor or zip-top bag.

Combine the crushed cookies, creamy peanut butter, and powdered sugar in a mixing bowl; mix until a dough forms.

Scoop and roll the mixture into 1-inch balls; place them on a lined baking sheet.

Chill the truffles in the refrigerator for about 30 minutes until firm.

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

Dip each chilled truffle into the melted chocolate using a fork, letting excess drip off before placing them back on the baking sheet.

Sprinkle sea salt on top of each truffle if desired before the chocolate sets.

Refrigerate the truffles for at least one hour until the chocolate has hardened.

Serve the truffles on a platter or in a container and enjoy!