There’s something downright magical about rich, creamy little bites that melt in your mouth, and this Cookie Butter Truffles Recipe captures that magic perfectly. These truffles combine smooth cookie butter with luscious white chocolate for a dessert you’ll want to make again and again.
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Why You'll Love This Recipe
I remember the first time I made this cookie butter truffles recipe — the silky cookie butter combined with the crisp white chocolate shell was just irresistible. It’s such a fun treat to whip up because it looks fancy but is surprisingly simple. Plus, everyone who’s tried it has begged me for the recipe!
- Super simple ingredients: You probably already have everything in your pantry or pantry-adjacent, so there’s no running to specialty stores.
- Make ahead friendly: These truffles keep beautifully in the fridge or freezer, perfect for prepping early or gifting.
- Beautiful presentation: The drizzled chocolate finish makes these truffles look gourmet, even though they’re easy to make.
- Endless customization: You can adjust the coating, add toppings, or even swap cookie butter flavors to keep things exciting.
Ingredients & Why They Work
This recipe’s magic happens because each ingredient plays a specific role, creating truffles that are creamy but hold their shape, sweet but not overwhelming. Cookie butter is star of the show here, giving that signature flavor and silky texture, while the white chocolate adds a smooth, sweet coating that sets these truffles apart from basic bites.
- Unsalted butter: Softened butter adds richness and helps smooth out the cookie butter mixture for easy rolling.
- Kosher salt: Just a touch to balance the sweetness and enhance the cookie butter flavor.
- Cookie butter: This luscious paste made from crushed spiced cookies gives the truffles their unique, irresistible flavor. Use a good quality one for best results.
- Confectioners’ sugar: Adds sweetness and helps the mixture firm up when chilled.
- Vegetable oil: Mixed with the chocolate for a glossy coating and smooth dipping experience.
- White chocolate: Coarsely chopped to melt easily and form a firm, creamy shell that complements the cookie butter inside perfectly.
Make It Your Way
I like to play around with this Cookie Butter Truffles Recipe depending on the occasion. Sometimes, I swap out the white chocolate for dark or milk chocolate to add depth of flavor. Adding a little sea salt or crushed cookies on top is a simple way to amp up the texture and look.
- Variation: For a festive touch, I once mixed in a teaspoon of cinnamon into the truffle batter — it paired so well with the cookie butter's warm notes.
- Dietary tweaks: You can substitute the vegetable oil with coconut oil and use vegan white chocolate to make them dairy-free.
- Seasonal changes: Add a splash of orange zest or peppermint extract to the batter for holiday-themed truffles.
Step-by-Step: How I Make Cookie Butter Truffles Recipe
Step 1: Whip the Base Until Silky
Start by beating the softened butter, salt, and most of the cookie butter in a large bowl with a handheld mixer. I use high speed at first to get it really smooth and creamy, then slow it down to add the confectioners’ sugar without a cloud of powder flying everywhere. The mixture should feel soft but firm enough to scoop.
Step 2: Form and Freeze the Truffle Balls
Using a tablespoon-sized scoop makes shaping quick and consistent. The dough will be sticky — that’s normal! Place the balls on parchment and freeze them well; this step is key to making them easier to dip without melting your fingers off.
Step 3: Melt and Prepare the Chocolate Coating
Combine vegetable oil with most of the chopped white chocolate and melt slowly in short bursts in the microwave, stirring after each. This ensures smooth, glossy chocolate that won't seize or become grainy.
Step 4: Dip the Chilled Balls in Chocolate
Work in small batches to keep the balls firm. Use a fork to lift each ball, coat in chocolate by spooning it over, and let excess drip back into the bowl. Set them on parchment to cool and harden.
Step 5: Drizzle the Cookie Butter-Chocolate Mix
Microwave the remaining white chocolate with the last bit of cookie butter until smooth, then drizzle over your truffles using a piping bag or a ziplock with a corner snipped. This adds a fancy finishing touch and extra cookie butter flavor.
Step 6: Chill and Set
Pop the truffles in the fridge to set completely — at least 30 minutes but they can chill for up to a week before enjoying.
Top Tip
Over the years, I’ve learned a few tricks that make this Cookie Butter Truffles Recipe foolproof and extra delicious. These small details helped me avoid common pitfalls and get that perfect silky yet firm truffle every time.
- Freeze Thoroughly: Freezing the truffle balls until firm before dipping is a must — it makes the coating step much cleaner and easier.
- Microwave in Short Bursts: Melting chocolate too quickly can cause it to seize; I always do 30-second intervals, stirring well in between.
- Work in Small Batches: Taking out just a few truffles at a time prevents them from getting too soft and sticky to handle.
- Store Properly: Keep your truffles in an airtight container in the fridge, separated by parchment to prevent sticking or losing that delicate coating.
How to Serve Cookie Butter Truffles Recipe
Garnishes
For a finishing touch, I like sprinkling a pinch of crushed speculoos cookies or a light dusting of cocoa powder over the truffles. It adds a subtle crunch and makes each bite just a bit more interesting — plus, it looks beautiful on a dessert platter!
Side Dishes
These truffles pair wonderfully with a cup of hot coffee, chai tea, or even a glass of dessert wine. For a party, I love serving them alongside fresh berries and lightly whipped cream to balance the rich sweetness.
Creative Ways to Present
One of my favorite presentations was during a holiday party — I arranged the truffles in mini cupcake liners inside a festive box wrapped with a ribbon. It made a great DIY gift that looked like it came from a boutique chocolatier!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookie butter truffles in an airtight container lined with parchment sheets between layers. Stored in the fridge, they stay fresh and delicious for up to a week. Just bring them to room temperature before serving to enjoy the best texture and flavor.
Freezing
These truffles freeze beautifully! I wrap them individually in parchment and keep in a freezer-safe container or bag. When I'm ready to enjoy, I thaw them in the fridge overnight — they keep their texture and flavor perfectly without getting too hard or crumbly.
Reheating
Since these are no-bake bites, reheating isn’t necessary. Just let frozen truffles thaw slowly in the fridge or at room temperature for 30 minutes before enjoying. That preserves the creamy interior and smooth chocolate coating beautifully.
Frequently Asked Questions:
You can try substituting peanut butter or almond butter in this recipe, but keep in mind the flavor and texture will change significantly. Cookie butter has a unique spiced-sweet flavor and softness that make these truffles special. If you do experiment, adjust sugar levels to taste.
Adding vegetable oil to the white chocolate thins it out so you get a smooth, easy-to-dip coating that sets with a nice sheen. Without oil, white chocolate can be thick and prone to cracking once hardened.
Stored in an airtight container in the fridge, these truffles will last about 1 week. Freezing can extend their life up to a month or more when stored properly.
Absolutely! You can mix the butter, cookie butter, and sugar by hand using a sturdy spoon or spatula. It takes a little longer and more elbow grease, but the result is just as delicious. Just make sure everything is softened and at room temperature to make mixing easier.
Final Thoughts
This Cookie Butter Truffles Recipe is one of those treats that always surprises me with how effortlessly it impresses. It’s perfect for gift-giving, celebrations, or an indulgent snack whenever you need a little sweet pick-me-up. I can’t wait for you to make these and share the joy of that first creamy, crunchy bite with your friends and family — trust me, they’ll thank you!
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Cookie Butter Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 30 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Decadent and creamy Cookie Butter Truffles combining the rich sweetness of cookie butter with smooth white chocolate, perfect for an indulgent treat or gift.
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 and Drizzle
- 10 oz. white chocolate, coarsely chopped
- 2 oz. white chocolate, coarsely chopped
- ¼ cup (60 g) cookie butter
Instructions
- Prepare truffle batter: In a large bowl, use a handheld mixer on high speed to beat softened butter, kosher salt, and 1 ½ cups (360 g) cookie butter until smooth. Reduce mixer speed to low and beat in confectioners’ sugar until the batter is well combined and smooth.
- Form truffles: Using a 1-Tbsp. measuring spoon, scoop the batter and roll into balls (should yield 30). Arrange the sticky balls on a parchment-lined baking sheet and freeze until firm, about 1 to 2 hours.
- Melt chocolate coating: In a small microwave-safe bowl, microwave vegetable oil and 10 oz. white chocolate in 30-second intervals, stirring between each, until melted and smooth, approximately 90 seconds total.
- Prepare for dipping: Line a second baking sheet with parchment paper. Remove 5 truffle balls from the freezer and place them on the prepared sheet.
- Dip truffles: Hold one truffle ball on the tines of a fork over the bowl of melted chocolate. Spoon chocolate over the ball to coat thoroughly, letting excess chocolate drip off. Carefully place the coated ball on the parchment-lined sheet. Repeat with remaining balls, removing small batches from the freezer as needed to keep truffles firm.
- Set coating: Allow chocolate coating to set. If it remains soft, refrigerate until firm before proceeding.
- Prepare drizzle: In a small heatproof bowl, microwave the remaining 2 oz. white chocolate and ¼ cup (60 g) cookie butter in 30-second intervals, stirring until melted and smooth, about 90 seconds total. Transfer mixture to a piping bag fitted with a small round tip or use a plastic bag with a corner snipped off.
- Decorate and chill: Pipe the cookie butter-chocolate mixture over the truffles. Refrigerate the truffles until firm, at least 30 minutes, and up to 1 week for best texture.
Notes
- Working in small batches keeps the truffles firm and workable during dipping.
- Use parchment paper to prevent sticking and make clean-up easy.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Ensure all chocolate is fully melted and smooth before dipping to achieve a glossy finish.
- You can substitute white chocolate with milk or dark chocolate according to preference.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
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