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
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 and Drizzle
- 10 oz. white chocolate, coarsely chopped
- 2 oz. white chocolate, coarsely chopped
- 1/4 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 1/2 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 1/4 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
