In recent years, the partially processed food market has increased, partly due to the demand for fresh-cut or dried products. However, there is an increasing demand for foods enriched with physiologically active ingredients such as probiotics and prebiotics. From the nutrional point view, these two functional factors, have created a new market area for fruit and snack products. Peanuts have high nutritional value (24% protein, 45% fat and 13% fiber) as well as high amounts of thiamine and niacin). It is also known to reduce the risk of prostate, liver, colon and lung cancer and stress-related diseases. In this study, as a model bacteria Lactococcus lactis C19.1 strain isolated from Turkish cottage cheese has been impregnated with peanut and cashew nut butter after encapsulation. In the selection of the Lactococcus lactis strain, porbiotic and anti-stress properties were considered. To increase the viability of the strain, the encapsulation was carried by whey protein-xylan complex as the wall material. After encapsulation, the probiotic strain was added to the peanut and cashew nut butter formulation. In addition, in order to determine the encapsulation efficiency, it was impregnated to the butters the free cell form. The results revealed that encapsulation increased the shelf life stability of the psychobiotic cell. The shelf life of the peanut butters containing free cell of L. lactis was determined as 30 days that of 45 days in encapsulated cell containing samples. In addition, in vitro analyzes revealed that encapsulation protected probiotic cells in simulated gastrointestinal system and, the viability was between 106 – 107 CFU/g. However, the viability rate was found to be 105 in fort he free cell containing samples after digestion test. Cashews and peanut butters containing encapsulated cell came to the fore, as 105 CFU/g remained below the 106 CFU/g, which is the condition of being probiotic.