There’s something utterly irresistible about bite-sized treats coated in silky white chocolate, especially when they’re packed with the rich, cozy flavor of cookie butter. This Cookie Butter Truffles Recipe is not just easy to make but brings a delicious indulgence that feels fancy but is totally approachable for any home cook.
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Why You'll Love This Recipe
Making these cookie butter truffles feels like a little kitchen celebration every time. They’re creamy, melt-in-your-mouth delicious, and surprisingly simple to put together. I love sharing these at gatherings because they always impress but don’t require a lot of fuss.
- Rich, unique flavor: The cookie butter filling brings a warm, spiced sweetness that you just don’t get from plain chocolate truffles.
- No baking required: Perfect for when you want a decadent treat without heating up your kitchen or waiting around for an oven.
- Customizable and fun to make: You can easily tweak the drizzle or coatings to suit your taste or occasion.
- Impressively elegant packaging: These truffles look like they belong in a fancy chocolatier box—great for gifts or parties.
Ingredients & Why They Work
This combination of ingredients creates a smooth, decadent center coated in a crisp white chocolate shell—the perfect contrast of textures and flavor layers. Let me share a bit about why these particular ingredients shine here.
- Unsalted Butter: I always use unsalted so I can control the salt level; it adds lovely creaminess and helps everything bind together.
- Kosher Salt: Just a pinch to balance the sweetness and enhance flavor complexity without overpowering.
- Cookie Butter: The star of the show — it brings that irresistible spiced, biscuity flavor and creamy texture. I recommend choosing a quality brand for the best taste.
- Confectioners’ Sugar: This smooth powdered sugar blends effortlessly to sweeten without grit.
- Vegetable Oil: Key for melting the chocolate smoothly and giving it a silky coating without being too thick or gloopy.
- White Chocolate: Dividing it allows you to coat the truffles and make a tasty drizzle glaze, adding a delicate sweetness and beautiful presentation.
Make It Your Way
The best thing about this Cookie Butter Truffles Recipe is how easily you can tweak it. I've enjoyed making these truffles with added spices or swapping coatings to suit my mood—or the season!
- Variation: One time, I stirred a dash of cinnamon and nutmeg into the cookie butter for a warm holiday vibe. Loved how it layered that cozy spice flavor perfectly!
- Dairy-Free Option: Using vegan butter and dairy-free white chocolate still creates a creamy result everyone enjoyed—so don’t be shy to experiment.
- Nutty Twist: Adding finely chopped toasted pecans inside the truffle mixture adds a satisfying crunch if you want texture.
- Coating Choices: You can roll some truffles in crushed graham crackers or coconut flakes instead of dipping them for a quicker finish and different look.
Step-by-Step: How I Make Cookie Butter Truffles Recipe
Step 1: Creaming the Base
I start by beating the softened butter, kosher salt, and most of the cookie butter until everything is silky smooth and creamy—this can take a couple of minutes with a handheld mixer at high speed. Then, slowing down the mixer, I add confectioners’ sugar gradually to avoid a sugar cloud and blend until it's really smooth. This part is crucial because the smoother the batter, the better your truffles will taste and feel.
Step 2: Shaping the Truffles
Using a tablespoon, I scoop the batter and roll it into balls. The batter is sticky, so I keep wetting my hands lightly with water to prevent it from sticking too much. Placing the balls on parchment-lined trays, I pop them in the freezer for 1 to 2 hours so they get nice and firm—this freezes them just right for the dipping process.
Step 3: Melting Chocolate and Oil
Next comes the melt: I microwave the vegetable oil with most of the white chocolate in short bursts, stirring in between to avoid burning. This technique results in silky, perfectly melted chocolate that's easy to coat each truffle evenly.
Step 4: Dipping the Truffles
Here’s a tip—work in small batches when you take truffles out of the freezer so they don’t get too soft. Using a fork, I dip each ball into the melted chocolate, spooning extra over the top if needed, and let the excess drip off before setting them on parchment paper. This step creates that smooth, elegant white chocolate shell everyone swoons over.
Step 5: Drizzling the Finishing Touch
Once the coating sets, I prepare a little drizzle by melting the remaining white chocolate with leftover cookie butter—then spooning the mixture into a piping bag for a delicate, decorative drizzle. It’s a simple addition that gives the truffles a beautiful finish and an extra hit of cookie butter flavor.
Step 6: Chill and Set
Finally, I pop the truffles into the fridge for at least 30 minutes to let everything firm up nicely. Then they’re ready—you get a creamy, crisp bite that feels like a luxury treat but was perfectly doable in your own kitchen.
Top Tip
I’ve made these truffles several times now, and a few little tricks always help me nail the perfect texture and beautiful look. Let me share those quick tips so you won’t run into any hurdles.
- Keep truffles cold: Only take out a handful from the freezer at a time for dipping to prevent them from melting before the chocolate sets.
- Use a fork for dipping: This lets excess chocolate drip back into the bowl and keeps your coating even and thin.
- Don’t rush the drizzle: Make sure the chocolate shell is completely set before piping on the drizzle to avoid smudging.
- Quality chocolate matters: Good white chocolate melts smoothly and tastes much richer—don’t go for bargain brands here.
How to Serve Cookie Butter Truffles Recipe
Garnishes
I usually keep it simple with a drizzle but sometimes sprinkle a tiny pinch of crushed gingerbread crumbs or a dusting of cocoa powder. It adds subtle texture and makes them look super inviting when served on a pretty platter.
Side Dishes
Pair these truffles with a warm cup of chai tea or a creamy latte—both highlight those spiced notes in the cookie butter beautifully. They’re also a fun, rich end to a seasonal dessert spread or alongside fresh berries to balance the sweetness.
Creative Ways to Present
For special occasions, I like to box these truffles in little organza bags tied with twine or arrange them on cupcake liners inside a decorative tin. They make perfect gifts because they look as thoughtful as they taste!
Make Ahead and Storage
Storing Leftovers
I keep leftover truffles in an airtight container in the refrigerator—they stay fresh and don’t get sticky for about a week. Just bring them to room temperature for a few minutes before serving for the best soft, creamy texture.
Freezing
Freezing these truffles works well if you want to stash treats for later. I freeze them on a tray first, then transfer into freezer bags. When you’re ready, thaw them in the fridge overnight to keep the texture intact.
Reheating
No need to reheat, honestly—they're best enjoyed chilled or at room temp. But if you want to soften them a bit, just let them sit out for 10-15 minutes before diving in. This brings out that luscious, buttery center perfectly.
Frequently Asked Questions:
While smooth cookie butter blends better for a silky truffle center, you can try crunchy cookie butter if you don’t mind a bit of texture; just be prepared for a slightly chunkier bite.
The key is to keep the truffles in the freezer until right before dipping and only take out small batches at a time. Also, working quickly and having a cool workspace helps keep them firm longer.
Absolutely! Dark chocolate would give these truffles a richer, less sweet flavor. Just adjust the amount of confectioners’ sugar if needed since dark chocolate is more bitter.
When stored properly in an airtight container in the fridge, they keep well for up to one week. For longer storage, freezing is your friend for up to 2 months.
Final Thoughts
This Cookie Butter Truffles Recipe has become one of my go-to indulgences—whether it’s for a last-minute gift, a cozy treat for myself, or an elegant addition to a party spread. It’s the perfect blend of approachable and special, and I can’t wait for you to make it your own. Trust me, once you’ve tried these, they’ll become as beloved in your kitchen as they are in mine!
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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
Delicious and creamy Cookie Butter Truffles combining smooth cookie butter with rich white chocolate for an irresistible treat perfect for any occasion.
Ingredients
Truffle Mixture
- 4 Tbsp. unsalted butter, softened
- ½ tsp. kosher salt
- 1 ¾ cups (420 g) cookie butter, divided
- 1 ⅔ cups (188 g) confectioners’ sugar
- 2 Tbsp. vegetable oil
- 12 oz. white chocolate, coarsely chopped, divided
Instructions
- Make the Truffle Batter: In a large bowl, using a handheld mixer on high speed, beat unsalted butter, kosher salt, and 1 ½ cups (360 g) cookie butter until the mixture is smooth. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar until the batter is well combined and has a smooth consistency.
- Form Truffle Balls: Using a 1-Tbsp. (about 20 g) measuring spoon, scoop the batter and roll it into balls; you should have about 30 balls. The balls will be sticky. Arrange them on a parchment-lined baking sheet and freeze until firm, about 2 hours.
- Melt Chocolate for Coating: In a small microwave-safe bowl, combine vegetable oil and 10 oz. white chocolate. Microwave in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
- Prepare for Dipping: Line a second baking sheet with parchment paper. Remove 5 frozen truffle balls from the freezer and place them on the prepared sheet.
- Dip Truffles in Chocolate: Hold one truffle ball on the tines of a fork over the bowl of melted chocolate. Spoon the chocolate over the ball to coat completely, allowing excess chocolate to drip off. Carefully place the coated truffle on the parchment-lined sheet. Repeat with remaining balls, removing 5 more from the freezer as needed to keep the truffles firm and workable.
- Set the Chocolate Coating: Allow the chocolate coating to set fully. If it is not set at room temperature, refrigerate the truffles until the coating is firm.
- Prepare Drizzle Mixture: In a small heatproof bowl, microwave the 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 this mixture to a piping bag fitted with a small round tip or a resealable plastic bag with a small corner snipped off.
- Decorate and Chill: Pipe the cookie butter-chocolate drizzle over the truffles. Refrigerate the finished truffles until firm, at least 30 minutes and up to one week for storage.
Notes
- Keep truffles frozen until just before dipping to maintain their shape and firmness during coating.
- Use parchment paper to avoid sticking and make cleanup easier.
- You can substitute white chocolate with milk chocolate for a different flavor, but it may alter sweetness.
- Store truffles in an airtight container in the refrigerator to keep them fresh up to one week.
- If you don’t have a piping bag, a resealable plastic bag with a snipped corner works perfectly for drizzling.
Nutrition
- Serving Size: 1 truffle
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
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