These cookie butter truffles are one of the easiest desserts to make when you want something sweet and impressive. The filling comes together quickly, then the truffles chill in the freezer before being dipped in smooth white chocolate. They are rich, creamy, and perfectly bite sized. Even better, you can make them ahead and keep them chilled until serving.
The secret to these truffles is the cookie butter itself. It has a warm spiced flavor that tastes like crushed cookies turned into a creamy spread. Once mixed with butter and confectioners sugar, it becomes smooth and fudgy. After coating in white chocolate, each bite tastes like a cross between a truffle and a cookie dough candy.
Cookie Butter Truffles
Equipment
- Mixing Bowl
- Baking Sheet
- wire rack
- Fork
Ingredients
- 1¾ cups cookie butter divided (420g)
- 1⅔ cups confectioners sugar 200g
- 4 tablespoons unsalted butter softened (57g)
- ½ teaspoon salt
- 2 tablespoons vegetable oil 30ml
- 12 oz white chocolate chopped and divided (340g)
Instructions
- Beat the butter, salt and 1½ cups cookie butter in a bowl using a handheld mixer on high speed until smooth.
- Turn the mixer to low and gradually add the confectioners sugar until fully combined and smooth.
- Take tablespoon measures of the mixture, roll into balls and place onto a parchment lined baking sheet.
- Place in the freezer for 1 to 2 hours until firm.
- Place the vegetable oil and 10oz white chocolate into a bowl and heat in the microwave in 30 second increments until melted and smooth.
- Line another baking sheet with parchment paper.
- Remove only 4 to 5 cookie balls from the freezer at a time.
- Hold each truffle on a fork and dip into the melted chocolate, allowing the excess to drip off, or spoon the chocolate over the truffle and allow the excess to drip off.
- Place onto the second parchment lined baking sheet and continue the process in batches until all truffles are coated.
- Place the truffles in the refrigerator to set.
- Place the remaining ¼ cup cookie butter and the remaining 2oz white chocolate into a bowl and microwave until melted and smooth.
- Pour the mixture into a small piping bag and snip off one corner. Pipe over the truffles and return them to the refrigerator to set.
- Store in the refrigerator for up to 1 week.
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