There’s something downright magical about bite-sized sweets that melt in your mouth, and this Cookie Butter Truffles Recipe definitely delivers on that. Creamy, buttery, and just the right touch of sweetness, these truffles bring cookie butter to a whole new level of indulgence.
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Why You'll Love This Recipe
I first made these cookie butter truffles on a whim when I had some leftover cookie butter sitting in my pantry. Let me tell you, this recipe instantly became a go-to because it’s unexpectedly simple but feels super fancy. Perfect for gifting or satisfying your sweet tooth at home.
- Decadent yet simple: Just a handful of ingredients come together to create something that tastes like a treat from a boutique chocolatier.
- Easy to make in batches: You can freeze the truffle centers ahead of time and coat them in chocolate in stages, so it’s perfect if you need bite-sized gift ideas or party snacks.
- Customizable coating: The white chocolate shell is a base you can jazz up with drizzles or sprinkles, making every batch feel unique.
- Just the right texture: Creamy, buttery filling with a crisp chocolate shell – the perfect truffle contrast that I’m sure you’ll appreciate.
Ingredients & Why They Work
These ingredients combine beautifully to create that luscious, melt-in-your-mouth texture we love in truffles. Plus, cookie butter is the star here, giving a nostalgic, spiced cookie flavor that’s just irresistible.
- Unsalted Butter: Softened for smooth blending, it adds richness and creaminess to the truffle base.
- Kosher Salt: Just a pinch to balance the sweetness and amplify flavors.
- Cookie Butter: The key ingredient, bringing that unique blend of cookie spice and creamy texture; using a good quality cookie butter makes a difference.
- Confectioners’ Sugar: Provides sweetness and helps the truffles hold their shape.
- Vegetable Oil: Helps melt the chocolate smoothly without overpowering the flavor.
- White Chocolate: Chopped coarsely for melting; it forms the delicate, sweet shell that contrasts perfectly with the rich filling.
Make It Your Way
Personally, I love tinkering with how these truffles look and taste — it’s easy to make this recipe your own depending on your mood or occasion.
- Variation: Sometimes I swap out white chocolate for dark chocolate to cut the sweetness and enjoy a richer taste. It’s equally divine and gives a classy twist.
- Dietary tweak: If you want to make them vegan, try using dairy-free butter and chocolates – the texture shifts a bit but still delicious.
- Seasonal flair: Adding a pinch of cinnamon or pumpkin spice to the batter can give these truffles a festive holiday vibe.
Step-by-Step: How I Make Cookie Butter Truffles Recipe
Step 1: Whip up the creamy base
Start by beating together the softened unsalted butter, kosher salt, and 1 ½ cups of cookie butter until everything is silky smooth — I use a handheld mixer on high speed for this. Then slow down and gradually mix in the confectioners’ sugar until the batter looks well combined and creamy. It should be smooth but still sticky. Pro tip: make sure the butter’s really softened but not melting, because that makes mixing easier.
Step 2: Shape and chill the truffle centers
Using a tablespoon measure, scoop out portions of the batter and roll them gently into balls. This part can get sticky, so keep your hands lightly powdered with sugar or damp pads handy. Place the balls onto a parchment-lined sheet and pop them in the freezer for about 1 to 2 hours, so they firm up. The freezing helps when dipping them later, trust me.
Step 3: Melt the chocolate coating
While the centers chill, melt 10 ounces of white chocolate with the vegetable oil in 30-second bursts in the microwave, stirring in between so it doesn’t burn. Keep going until you get a smooth, glossy mixture. This oil tip helps the chocolate shell set with a nice shine and perfect crack.
Step 4: Dip the centers
Line another baking sheet with parchment and work in small batches. Take five frozen balls at a time, place one on a fork, and spoon the melted chocolate over it, letting the excess drip back into the bowl. Place the coated truffle back on the parchment. Repeat with remaining balls. Why small batches? Because the centers thaw and get mushy if exposed to room temp too long, and it becomes tricky to dip.
Step 5: Drizzle the topping
Make sure the coating is set—if not, pop the tray in the fridge for a bit. Then, melt the remaining 2 ounces of white chocolate with ¼ cup of cookie butter in the microwave like before. Pour this into a piping bag and drizzle it over the truffles for that extra layer of flavor and an elegant finish. Finally, chill the truffles for at least 30 minutes so they firm up nicely before serving.
Top Tip
Having made a batch or two (okay, several!) of these truffles, I’ve learned a few little tricks that make everything go smoothly and taste even better.
- Chill in batches: Always freeze your cookie butter balls before dipping, and dip them in small batches to avoid melting or smudging the coating.
- Don’t overheat chocolate: Microwaving in short bursts and stirring in between prevents scorching and keeps your chocolate silky.
- Use a piping bag: For the drizzle, a piping bag or a zip-top bag with a tiny corner snipped makes the most precise decorative lines.
- Keep hands cool and dry: When rolling truffle centers, damp or powdered hands help you handle the sticky batter with ease.
How to Serve Cookie Butter Truffles Recipe
Garnishes
I’m all for keeping it simple—usually just a light dusting of crushed speculoos cookies or a sprinkle of sea salt over the drizzle. It adds a little crunch and finishes the flavor beautifully without overpowering the sweet, buttery notes.
Side Dishes
These truffles shine as dessert bites alongside coffee, hot tea, or a glass of dessert wine. They’re also great tucked onto a dessert board with fruits, nuts, and cheeses for a casual get-together.
Creative Ways to Present
For holiday gifts, I love arranging these truffles in mini cupcake liners inside festive boxes or tins, tied up with a rustic ribbon. They also make fun edible favors when placed in tiny clear bags with a handwritten tag—it’s a crowd-pleaser every time!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover truffles in an airtight container in the fridge. They last well for about a week, and the chocolate coating stays nice and firm, while the center remains creamy but set.
Freezing
Freezing is a great option—I wrap the truffles individually in parchment and place them in a freezer-safe container. When I want a treat, I just thaw them in the fridge overnight. They don’t lose their texture and taste as fresh as the day they were made.
Reheating
Honestly, these are best served cold or room temperature, so I don’t recommend reheating. But if you want softer centers, let them sit at room temp for 15–20 minutes before enjoying.
Frequently Asked Questions:
Absolutely! While traditional speculoos cookie butter is classic here, you can experiment with other cookie butter flavors like peanut butter or gingerbread for fun variations. Just make sure it has a creamy, spreadable consistency.
Freeze the cookie butter balls until they're very firm, and dip them in small batches to keep them cold. Working quickly and chilling the truffles again right after dipping helps keep them from melting or losing their shape.
Yes, you can swap white chocolate for dark or milk chocolate based on your preference. Keep in mind that dark chocolate adds a richer, slightly bitter flavor which balances well with the sweet cookie butter centers.
Stored in an airtight container in the refrigerator, these truffles stay fresh for up to one week. They can also be frozen for up to three months if wrapped properly. Just thaw them in the fridge before serving.
Final Thoughts
These Cookie Butter Truffles have become my little kitchen secret for treating myself and surprising friends with something homemade but impressive. I hope you enjoy making and sharing them as much as I do — once you get the hang of it, it’s a recipe you’ll want to return to again and again. Give it a try, and get ready for some serious compliments!
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Cookie Butter Truffles Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 30 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delicious Cookie Butter Truffles featuring a smooth cookie butter center coated in white chocolate and drizzled with a cookie butter-chocolate mixture for an irresistible treat perfect for dessert or special occasions.
Ingredients
Truffle Base
- 4 Tbsp. unsalted butter, softened
- ½ tsp. kosher salt
- 1 ½ cups (360 g) cookie butter
- 1 ⅔ cups (188 g) confectioners’ sugar
- 2 Tbsp. vegetable oil
Chocolate Coating
- 10 oz. white chocolate, coarsely chopped
Drizzle
- 2 oz. white chocolate
- ¼ cup (60 g) cookie butter
Instructions
- Make the truffle base: In a large bowl, using a handheld mixer on high speed, beat the softened butter, kosher salt, and 1 ½ cups (360 g) of cookie butter until smooth. Reduce the mixer speed to low and beat in the confectioners’ sugar until the batter is well combined and smooth.
- Form truffle balls: Using a 1-Tbsp. (about 20 g) measuring spoon, scoop the batter and roll it into balls. You should have 30 balls total; note they will be sticky. Arrange the balls on a parchment-lined baking sheet and freeze until firm, about 1 to 2 hours.
- Melt chocolate for coating: In a small microwave-safe bowl, microwave the vegetable oil and 10 oz. coarsely chopped white chocolate in 30-second increments, stirring between each, until melted and smooth, approximately 90 seconds total.
- Prepare for coating: Line a second baking sheet with parchment paper. Remove 5 cookie balls from the freezer and place them on the prepared sheet.
- Coat truffles: Place one truffle ball on the tines of a fork and hold it over the bowl of melted chocolate. Spoon chocolate over the ball to coat it fully, allowing excess chocolate to drip off. Carefully place the coated ball onto the parchment-lined sheet. Repeat this process with the remaining 5 balls. Remove 5 more balls from the freezer and continue coating. Continue coating in small batches to keep the balls firm.
- Set the coating: Before applying the drizzle, ensure the chocolate coating is set. If it is not set, refrigerate the coated truffles until firm.
- Make the drizzle: In a small heatproof bowl, microwave the remaining 2 oz. of white chocolate and ¼ cup (60 g) of cookie butter in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total. Transfer the mixture to a piping bag fitted with a small round tip or use a resealable plastic bag with a small corner snipped off.
- Drizzle and chill: Pipe the cookie butter-chocolate mixture over the coated truffles. Refrigerate the truffles until firm, at least 30 minutes and up to 1 week.
Notes
- Work in small batches when coating the truffles to prevent them from becoming too soft and unworkable.
- Ensure the melted chocolate and cookie butter drizzle are smooth and slightly cooled before piping for best results.
- Store truffles in an airtight container in the refrigerator for freshness up to 1 week.
- For a firmer texture, freeze the truffles before serving.
- Use high-quality white chocolate for best flavor and texture.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
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