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