There’s something utterly indulgent about these little bites of bliss — that’s why I’m excited to share my Cookie Butter Truffles Recipe with you. Creamy, rich, and perfectly smooth, these truffles are a delightful twist that transforms cookie butter into a melt-in-your-mouth treat worth every minute of prep.
Jump to:
Why You'll Love This Recipe
What makes this Cookie Butter Truffles Recipe really special is how effortlessly it blends simple ingredients into something extraordinary. I’ve found it to be a crowd-pleaser every time, and it’s so easy to customize that you can make it your own.
- Creamy, luscious texture: The cookie butter combined with butter and confectioners’ sugar creates a silky smooth center that’s pure comfort.
- Simple ingredients: You don’t need a ton of fancy stuff — just quality cookie butter and white chocolate, which keeps it approachable.
- Customizable: Feel free to play with coatings or add-ins to make these truffles truly your own.
- Perfect for gifting or treating yourself: These truffles hold their shape beautifully and look impressive on any dessert platter.
Ingredients & Why They Work
Every ingredient in this Cookie Butter Truffles Recipe plays its part to ensure that creamy, irresistible finish. Here’s why I chose each one and a couple of tips you might find handy when shopping or prepping.
- Unsalted butter: Softened butter adds richness and smoothness, balancing out the texture perfectly.
- Kosher salt: Just a pinch enhances the cookie butter’s sweetness and rounds out the flavors.
- Cookie butter: The star of the show — creamy, spiced, and full of depth. Use your favorite brand or homemade for best results.
- Confectioners’ sugar: Provides sweetness and structure while keeping the truffles tender.
- Vegetable oil: Thins the white chocolate slightly so it coats beautifully and stays glossy.
- White chocolate: Choose good quality for melting — it gives the perfect sweet, creamy exterior that pairs ideally with cookie butter.
Make It Your Way
I love playing around with the coating and drizzling step — it’s where you can really put your personal spin on the Cookie Butter Truffles Recipe. You could add sprinkles, chopped nuts, or even a dash of cinnamon on top.
- Variation: One time, I swapped out the white chocolate for dark chocolate and added a sprinkle of sea salt on top. The contrast was divine — less sweet but rich and bold.
- Diet-friendly tweaks: If you’re aiming for dairy-free, experiment with vegan butter and check the chocolate ingredients, although it might alter the texture slightly.
- Seasonal twist: Adding a little pumpkin spice or orange zest to the cookie butter mix can give these truffles a fun seasonal flair.
Step-by-Step: How I Make Cookie Butter Truffles Recipe
Step 1: Blend the base until silky smooth
Start by beating your softened butter, kosher salt, and 1 ½ cups of cookie butter together on high speed. I use a handheld mixer for this — it saves time and guarantees a perfectly smooth batter. Once smooth, slow down the mixer and beat in the confectioners’ sugar. This part can be a little messy if you rush, so take your time to ensure everything is combined thoroughly and silky smooth before shaping.
Step 2: Shape and freeze your truffles
Using a 1-Tbsp. measuring spoon, scoop the batter and roll it into balls. They’ll be sticky — trust me, that’s how they should be. Arrange them on a parchment-lined sheet and freeze until firm, about 1 to 2 hours. Freezing is a must to keep the shape and make the coating step easier.
Step 3: Melt the chocolate coating
Microwave the vegetable oil with 10 oz. of chopped white chocolate in short bursts, stirring between each. This slow melting prevents burning and results in that smooth, luscious chocolate perfect for coating. Stir until fully melted and shiny, usually about 90 seconds total.
Step 4: Dip the truffles carefully
Take 5 cookie balls from the freezer at a time to avoid melting them too soon. Using a fork, dip each ball in the melted chocolate, letting the excess drip off. It keeps things neat and ensures an even coating. Place each coated truffle back on parchment to set, then repeat with the next batch until all are covered.
Step 5: Add the drizzle and chill
Once the coating is firm, melt the remaining chocolate with the last ¼ cup of cookie butter. I like to use a piping bag for that delicate drizzle effect — it’s a simple step that makes a huge difference in presentation. Refrigerate your masterpiece for at least 30 minutes before indulging.
Top Tip
After making these truffles multiple times, I’ve learned that patience and small batches make all the difference. Rushing the dipping process or trying to coat too many at once leads to melting or uneven coverage.
- Freeze in small batches: Taking only 5 balls out at a time keeps them firm and manageable, making the coating smooth and even.
- Use room-temperature butter: This helps the cookie butter mix to blend smoothly without lumps, ensuring truffles are silky inside.
- Slow chocolate melting: Microwave in short increments to avoid scorching, which can ruin the shine and texture.
- Work quickly but gently: The cookie butter inside softens fast at room temperature, so speed balanced with care is key.
How to Serve Cookie Butter Truffles Recipe
Garnishes
I like to keep garnishing simple — a light dusting of crushed speculoos cookies adds texture and a little extra flavor contrast. For a festive touch, sprinkles or finely chopped nuts like toasted almonds work beautifully too.
Side Dishes
Pair these truffles alongside a hot cup of coffee or chai tea for a cozy afternoon treat. They also complement fresh berries or a simple fresh whipped cream if you want a lighter contrast to their richness.
Creative Ways to Present
For gift-giving or parties, I love placing the truffles in mini cupcake liners and arranging them in a decorative box with tissue paper. You can also stack them in a pretty jar for an inviting visual treat that’s ready to wow guests.
Make Ahead and Storage
Storing Leftovers
I store these truffles in an airtight container in the fridge. They keep well for up to a week, and I’ve noticed the flavors even deepen after a couple of days — if you can resist eating them all at once, that is!
Freezing
Freezing works wonderfully if you want to make ahead for holidays or special occasions. Just keep the truffles in a single layer on parchment in a freezer-safe container. When thawed overnight in the fridge, they retain their texture and flavor beautifully.
Reheating
There’s no need to reheat these — they’re best served chilled or at room temperature. If you prefer them softer, let them sit out for 10 minutes before enjoying. Just avoid heat that melts the chocolate exterior too quickly.
Frequently Asked Questions:
I recommend smooth cookie butter for a silkier truffle texture, but if you love a little crunch, you could mix in a spoonful of crunchy cookie butter for an exciting surprise inside. Just be aware that it might affect how smoothly you can shape the balls.
Melting white chocolate slowly in 30-second intervals in the microwave, stirring between each, is key to preventing scorching. Alternatively, a double boiler on low heat works well too. Always stir gently and avoid overheating.
You can try substituting vegan butter and using dairy-free white chocolate, but keep in mind this might slightly change the texture and taste. It’s best to experiment with your favorite brands and adjust measurements if needed.
Stored in an airtight container in the fridge, these truffles stay fresh and delicious for up to one week. They also freeze well for up to 2 months—just thaw overnight in the fridge before serving.
Final Thoughts
This Cookie Butter Truffles Recipe has become one of my go-to indulgences whenever I want something special but fuss-free. The way the flavors melt together? Just magical. I really hope you give it a try and find it as comforting and crowd-pleasing as I do. Go ahead, whip up a batch and savor those moments of sweet bliss—you deserve it.
Print
Cookie Butter Truffles Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 15 minutes
- Yield: 30 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delightfully rich and creamy Cookie Butter Truffles featuring smooth cookie butter blended with butter and confectioners’ sugar, coated in silky white chocolate, and finished with a delicious cookie butter-chocolate drizzle. These bite-sized treats are perfect for satisfying your sweet tooth and make a great gift or party dessert.
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
- 10 oz. white chocolate, coarsely chopped
Coating and Drizzle
- 2 oz. white chocolate
- ¼ cup (60 g) cookie butter
Instructions
- Mix Truffle Base: 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 well combined and smooth.
- Form Truffle Balls: Using a 1-Tbsp. (about 20 g) measuring spoon, scoop batter and form into 30 balls total. Arrange the sticky balls on a parchment-lined baking sheet and freeze until firm, about 2 hours.
- Melt Chocolate Coating: In a small microwave-safe bowl, microwave vegetable oil and 10 oz. of 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 truffle balls from the freezer and place on the prepared sheet.
- Coat Truffles: Place one truffle ball on the tines of a fork over the bowl of melted chocolate. Spoon melted chocolate over the ball to coat completely, letting any excess drip off. Carefully place the coated truffle back onto the parchment-lined sheet. Repeat for remaining balls in batches to keep them firm.
- Set Chocolate Coating: Ensure the chocolate coating is fully set before proceeding. Refrigerate if necessary until firm.
- Prepare Drizzle: In a small heatproof bowl, microwave remaining 2 oz. white chocolate and ¼ cup (60 g) cookie butter in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total. Transfer mixture to a piping bag fitted with a small round tip or a resealable plastic bag with a 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
- Use parchment-lined baking sheets to prevent sticking during freezing and coating.
- Remove truffles from the freezer in small batches to keep them firm during coating.
- For best results, chill coated truffles before applying the drizzle to avoid melting.
- Store truffles refrigerated and consume within one week for optimal freshness.
- If white chocolate is unavailable, you may substitute with a high-quality milk chocolate.
- Softened butter should be at room temperature but not melted for easier mixing.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
Leave a Reply