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
Scale
Truffle Base
- 4 Tbsp. unsalted butter, softened
- 1/2 tsp. kosher salt
- 1 1/2 cups (360 g) cookie butter
- 1 2/3 cups (188 g) confectioners’ sugar
- 2 Tbsp. vegetable oil
Chocolate Coating
- 10 oz. white chocolate, coarsely chopped
Drizzle
- 2 oz. white chocolate
- 1/4 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 1/2 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 1/4 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
