Description
Delicious and creamy Cookie Butter Truffles combining smooth cookie butter with rich white chocolate for an irresistible treat perfect for any occasion.
Ingredients
Scale
Truffle Mixture
- 4 Tbsp. unsalted butter, softened
- 1/2 tsp. kosher salt
- 1 3/4 cups (420 g) cookie butter, divided
- 1 2/3 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 1/2 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 1/4 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
