There’s something irresistibly creamy and comforting about these little bites of joy, which is exactly why my Cookie Butter Truffles Recipe quickly became a favorite go-to treat in my kitchen. Silky, rich, and just the right balance of sweet and spiced, these truffles are perfect for sharing—or sneaking a few when no one’s looking.
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Why You'll Love This Recipe
I love how the Cookie Butter Truffles Recipe marries simple ingredients into a luxe, melt-in-your-mouth indulgence. It’s a no-bake delight that you can whip up quickly, impressing anyone from your kitchen crew to unexpected guests.
- Uncomplicated Ingredients: Uses easy-to-find staples and that magic cookie butter jar that’s been ruling shelves lately.
- Make-Ahead Friendly: You can prepare and store these, so they’re ideal for holiday gifting or last-minute dessert emergencies.
- Perfectly Balanced Flavors: The slight saltiness from butter and salt brightens cookie butter’s rich warmth and white chocolate’s sweetness.
- Customizable Coatings & Drizzles: You can easily switch up the chocolate types or add toppings to suit your mood.
Ingredients & Why They Work
Every ingredient plays a role in building these luscious truffles. From the creamy softness of butter to the spice-laden kick of cookie butter, these components blend to give the texture and flavor that’ll keep you coming back.
- Unsalted butter: Softened butter lends creaminess and richness without extra salt to overpower the cookie butter’s nuanced flavors.
- Kosher salt: Just a touch to balance sweetness and enhance all the other flavors.
- Cookie butter: The star ingredient—this spiced spread melts into the mix, creating deep caramel and gingerbread notes.
- Confectioners’ sugar: Adds smooth sweetness, ensuring the truffle centers are silky rather than gritty.
- Vegetable oil: Helps melt the chocolate coating smoothly and adds a slight shine.
- White chocolate: Divided between coating and drizzle, it brings a sweet vanilla creaminess that makes these truffles truly decadent.
Make It Your Way
One of the best parts? You can totally play around with these truffles. I’ve tried swapping white chocolate for dark or milk chocolate, and trust me, they’re fantastic either way. You could also roll these in crushed nuts or shredded coconut for texture if you like.
- Chocolate Variation: I swapped half the white chocolate for dark once and got a richer flavor—great for chocolate lovers who want less sweetness.
- Nut-Friendly Substitute: For a nutty twist, try rolling the truffles in finely chopped toasted pecans before the chocolate sets.
- Spiced Up: A tiny sprinkle of cinnamon or cardamom inside adds an extra warm hug of flavor.
- Vegan Version: Use vegan butter and dairy-free white chocolate to make this delight suitable for plant-based diets.
Step-by-Step: How I Make Cookie Butter Truffles Recipe
Step 1: Blend the base until smooth and creamy
Start by beating the softened butter and kosher salt with 1 ½ cups of cookie butter on high speed until it’s smooth and velvety. Then, reduce to low and mix in the confectioners’ sugar. This step is crucial—you want no lumps for that melt-in-your-mouth texture, so take a minute to scrape down your bowl to get everything combined perfectly.
Step 2: Form and freeze the truffle centers
Grab a tablespoon and scoop the batter into balls. You should get around 30. They’ll be pretty sticky, so I use a parchment-lined tray to keep things neat. Frozen until firm—usually an hour or two—is critical so the next steps go smoothly.
Step 3: Melt the chocolate coating
In a microwave-safe bowl, gently melt the vegetable oil and 10 oz. of white chocolate. Heat in 30-second bursts, stirring in between, until glossy and smooth. Vegetable oil lightens the chocolate and makes it easier to coat your truffles evenly.
Step 4 & 5: Coat the truffles carefully
Only take out about 5 truffle balls from the freezer at a time. This keeps them firm and workable. I use a fork to hold each one over the melted chocolate, spooning it on until fully covered. Let the excess drip off before setting it gently back on the parchment. This cooling-in-small-batches trick helped me avoid messy, falling-apart truffles every single time.
Step 6: Chill the coated truffles
Before you add the drizzle, make sure the white chocolate coating has fully set. If it’s not firm, pop the tray into the fridge for 15–20 minutes. Patience here pays off with beautiful finished truffles.
Step 7: Prepare and pipe the cookie butter drizzle
Microwave the last 2 oz. of white chocolate with ¼ cup of cookie butter until smooth. Pour this luscious mix into a piping bag (or zip-top bag with a tiny tip snipped). Drizzle it artistically over each truffle. It adds that professional touch and extra burst of cookie butter flavor.
Step 8: Final chill and enjoy
Refrigerate your truffles until firm—at least 30 minutes or up to a week if you want to save some for later. They keep beautifully, and I swear the flavor gets better after a day or two.
Top Tip
When I first made these, I rushed through scooping all the truffles at once and ended up with a sticky mess that never set quite right. After a few experiments, I nailed the best workflow to keep everything manageable and perfect:
- Freeze in small batches: Only ever remove 5 truffles at a time for coating so they stay firm.
- Use parchment paper: It stops truffles from sticking and makes cleanup a breeze.
- Low-and-slow melting: Melt chocolate in short bursts and stir well to prevent scorching.
- Patience when cooling: Let the chocolate shell set fully before drizzling for clean, defined lines.
How to Serve Cookie Butter Truffles Recipe
Garnishes
I usually keep garnishes simple—just a dusting of crushed speculoos cookies or a light sprinkle of sea salt flakes to highlight the cookie butter’s spiced sweetness. Sometimes, I add a few finely chopped pistachios for color and crunch, which turns out beautifully for sharing.
Side Dishes
Pairing these truffles with a warm cup of chai or spiced coffee is my ideal combo. The spices in the drink echo the cookie butter’s notes perfectly, creating an unforgettable flavor moment. If it’s a party, I like setting them alongside assorted fruits like sliced apples or pears for a fresh contrast.
Creative Ways to Present
For gift-giving or special occasions, I arrange truffles in festive mini cupcake liners lined up on a pretty tray, tied with a simple twine ribbon. Another favorite trick of mine is layering them in a glass jar with cookie crumbs, so it’s both edible and decorative.
Make Ahead and Storage
Storing Leftovers
I keep leftover truffles in an airtight container in the fridge, layered between sheets of parchment to prevent sticking. They stay fresh and perfect for up to a week, which is a lifesaver when I want a quick treat without baking again.
Freezing
These truffles freeze beautifully. I recommend wrapping them individually in parchment paper or wax paper and then storing in a freezer-safe bag. When you’re ready for a sweet surprise, thaw them in the fridge overnight to keep their shape and texture intact.
Reheating
Since these are best served chilled, I usually just let frozen truffles thaw slowly in the fridge instead of heating. But if you want them softer, popping them out at room temperature for 10-15 minutes is enough. Avoid microwaving—they’ll melt too quickly and lose their texture.
Frequently Asked Questions:
While smooth cookie butter is recommended for the best silky texture, you can experiment with crunchy cookie butter to add a little extra crunch inside the truffles, but be prepared for a slightly different mouthfeel.
You can mix the ingredients by hand using a sturdy spoon or spatula, but be sure to mix thoroughly to get a smooth, consistent batter. It might take a bit more effort, but it’s totally doable!
Absolutely! Using dark chocolate gives the truffles a richer, less sweet flavor. Just keep in mind it will change the taste profile, but many people love it that way.
Stored properly in an airtight container in the fridge, they stay fresh for up to a week. If frozen, you can keep them for up to 3 months for convenient storage.
Final Thoughts
This Cookie Butter Truffles Recipe holds a special place in my dessert repertoire because it’s so simple yet elegant. Whether it’s a quiet night in or a festive gathering, these truffles deliver on flavor and wow-factor every single time. Give them a try—you’ll be amazed at how just a few ingredients and a little patience turn into such a delicious celebration for your taste buds!
Print
Cookie Butter Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 15 minutes
- Yield: 30 pieces
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delight in these luscious Cookie Butter Truffles, combining creamy cookie butter with a smooth white chocolate coating. Perfectly bite-sized and irresistibly sweet, these truffles are a decadent treat for any occasion.
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
Coating
- 2 Tbsp. vegetable oil
- 10 oz. white chocolate, coarsely chopped
Drizzle
- 2 oz. white chocolate, coarsely chopped
- ¼ cup (60 g) cookie butter
Instructions
- Make the truffle batter: In a large bowl, use a handheld mixer on high speed to beat butter, salt, and 1 ½ cups cookie butter until smooth. Reduce mixer speed to low and gradually beat in confectioners’ sugar until the batter is well combined and smooth.
- Form truffle balls: Using a 1-Tbsp. measuring spoon, scoop batter and form into about 30 balls. Place the sticky balls on a parchment-lined baking sheet and freeze until firm, 1 to 2 hours.
- Melt chocolate coating: In a small microwave-safe bowl, microwave vegetable oil and 10 oz. white chocolate in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
- Prepare for coating: Line a second baking sheet with parchment paper. Remove 5 truffle balls from the freezer and place them on the prepared sheet.
- Coat truffles: Place one truffle ball on the tines of a fork held over the melted chocolate bowl. Spoon chocolate over the ball to fully coat it, letting excess drip off. Carefully place the coated ball on the parchment-lined sheet. Repeat with remaining balls in batches to keep them firm.
- Set coating: Ensure the chocolate coating is fully set before proceeding. Refrigerate truffles if necessary to harden the shell.
- Prepare drizzle: In a small heatproof bowl, microwave remaining 2 oz. white chocolate and ¼ cup cookie butter in 30-second increments, stirring between each, until melted and smooth, about 90 seconds.
- Drizzle and chill: Transfer the cookie butter-chocolate mixture to a piping bag fitted with a small round tip or a resealable plastic bag with a corner snipped off. Pipe the drizzle over each truffle. Refrigerate truffles until firm, at least 30 minutes and up to 1 week.
Notes
- Freezing truffle balls in small batches keeps them from melting during the dipping process.
- You can substitute white chocolate with milk or dark chocolate for a different flavor profile.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to come to room temperature briefly before serving for the best texture and flavor.
- Use parchment paper to prevent sticking and ease cleanup.
Nutrition
- Serving Size: 1 truffle
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 40 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
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