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
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
Coating
- 2 Tbsp. vegetable oil
- 10 oz. white chocolate, coarsely chopped
Drizzle
- 2 oz. white chocolate, coarsely chopped
- 1/4 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 1/2 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 1/4 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
