There’s something wonderfully nostalgic about the creamy, spiced richness of cookie butter, and turning it into bite-sized delights just makes it better. This Cookie Butter Truffles Recipe is a total game-changer when you want a small, indulgent treat that’s effortless but feels incredibly special.
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Why You'll Love This Recipe
I love sharing this cookie butter truffles recipe because it’s one of those desserts that looks fancy but is shockingly easy to make. You get that smooth, buttery center coated in crisp white chocolate – it’s honestly addictive!
- Minimal Ingredients: You probably already have everything on hand, and cookie butter is the star that brings unique warmth.
- No Baking Required: These truffles come together quickly in your kitchen without firing up the oven.
- Customizable Flavor: You can easily swap coatings or drizzles to suit your mood or occasion.
- Perfect for Gifting: These bite-sized treasures make charming homemade gifts or party favors.
Ingredients & Why They Work
This cookie butter truffles recipe uses a beautifully simple combination of ingredients where every element enhances texture and flavor. Knowing why each ingredient matters helps you get perfect results every time, and lets you make smart swaps if needed.
- Unsalted Butter: Adds richness and helps smooth out the cookie butter for that creamy center.
- Kosher Salt: Just a pinch balances the sweetness and lifts flavors without being salty.
- Cookie Butter: The star here! Opt for a high-quality cookie butter—you want that rich, spiced note.
- Confectioners’ Sugar: This fine sugar blends seamlessly to sweeten while keeping the mixture smooth.
- Vegetable Oil: Slim addition that helps the chocolate coating melt beautifully and stay glossy.
- White Chocolate: Using good-quality white chocolate makes a huge difference—it melts well and adds that velvety, sweet coating.
Make It Your Way
One of the joys of this Cookie Butter Truffles Recipe is how flexible it is. I've played around with flavors and coatings depending on the season or gift recipient, and each time it’s a hit.
- Variation: For a festive touch, I sometimes roll the truffle centers in crushed speculoos cookies before dipping—they get an extra crunch and boost of spiced flavor.
- Dietary Tweaks: You can try swapping white chocolate with vegan white chocolate if needed, just make sure it melts smoothly.
- Flavor Boost: Adding a tiny splash of vanilla extract into the cookie butter mixture can brighten the whole batch.
Step-by-Step: How I Make Cookie Butter Truffles Recipe
Step 1: Cream the Base Until Velvet Smooth
Start by beating the softened unsalted butter, salt, and most of the cookie butter with a handheld mixer on high speed. You’ll want it super smooth and creamy. Then reduce speed and mix in the confectioners’ sugar carefully—no lumps here! The texture at this point will be thick but spreadable. Smooth is key because it shapes the truffles effortlessly later.
Step 2: Scoop and Chill Your Truffle Centers
Using a tablespoon-sized scoop, portion out the mixture and roll into balls. They’ll feel a bit sticky, but that’s normal. Place these on a parchment-lined tray and pop them into the freezer. Chilling for 1 to 2 hours helps them firm up so they don’t lose shape when you dip in chocolate—the freezer is your friend here!
Step 3: Melt Your Chocolate to Silky Perfection
In a microwave-safe bowl, warm up the vegetable oil with most of the white chocolate in short bursts. Stir after every 30 seconds until everything’s melted and smooth. This step is all about patience; overheated white chocolate can seize, so gentle heat and stirring make all the difference.
Step 4: Dip in Small Batches for Best Results
Line another baking sheet with parchment. Work with 4-5 truffles at a time—taking frozen balls out in small batches keeps them firm and prevents melting. Use a fork to dunk each truffle in chocolate, spoon more over to coat thoroughly, and let excess drip off before placing back on the tray. I find this technique keeps the outside crisply thin.
Step 5: Set the Base Coat and Prepare the Drizzle
Let the white chocolate coating set completely before moving on to the drizzle. If it's still soft after dipping, pop the tray into the fridge until firm. Then, melt the remaining chocolate with a little extra cookie butter and transfer to a piping bag—this gives a gorgeous glossy drizzle that’s more flavorful.
Step 6: Finish with a Fancy Drizzle and Chill
Pipe the cookie butter-chocolate drizzle over each truffle with a gentle hand for a pretty finish. Once done, refrigerate for at least 30 minutes to let everything set firmly. These little beauties keep for up to a week refrigerated—I promise they last that long!
Top Tip
From my experience, the difference between an okay truffle and a truly show-stopping one is how well you manage the chocolate coating’s temperature and the truffle ball texture. Here’s what I’ve learned.
- Keep It Cold: Always remove only a few balls at a time from the freezer for dipping to avoid melting—warm truffle centers make messy coatings.
- Gentle Heating: Microwave chocolate in short bursts with stirring to prevent overheating and graininess.
- Spoon Over Fork: I like spooning chocolate over the truffles held on a fork to control coverage and prevent thick, clumpy shells.
- Patience Pays Off: Let the coatings fully set between steps—rushing leads to smudging or uneven textures.
How to Serve Cookie Butter Truffles Recipe
Garnishes
I usually top mine with a delicate sprinkle of crushed speculoos or a light dusting of edible gold powder for festive occasions. Sometimes, just a tiny pinch of flaky sea salt on top adds a lovely contrast and makes the flavors pop even more.
Side Dishes
These truffles shine as an after-dinner treat alongside a cup of rich coffee or creamy chai tea. They’re also a crowd-pleaser on dessert platters next to fresh berries or simple shortbread cookies for texture variety.
Creative Ways to Present
When I’ve gifted these, I love arranging them in pretty mini boxes or tiered trays wrapped with cellophane and a ribbon. For parties, placing a mix of plain and drizzled truffles on decorative plates with small edible flowers really ups the wow factor.
Make Ahead and Storage
Storing Leftovers
Once coated and chilled, store your cookie butter truffles in an airtight container in the fridge. I separate layers with parchment paper to keep them from sticking. They stay fresh and delicious for up to one week without losing their creamy texture or crisp coating.
Freezing
These truffles freeze beautifully. I like to freeze them on a tray first then move them to a freezer-safe container. When I want to enjoy, I thaw in the fridge overnight to keep the chocolate coating intact and the centers creamy.
Reheating
Since these are no-bake truffles, reheating isn't necessary—and I recommend keeping them chilled. If the chocolate becomes dull in the fridge, letting them sit at room temperature for 10–15 minutes before serving helps regain that velvety mouthfeel.
Frequently Asked Questions:
Crunchy cookie butter will add bits of cookie crunch inside your truffles, which can be delicious—but it might make rolling the mixture into smooth balls a bit trickier. If you don’t mind a bit of texture, go for it! Otherwise, smooth cookie butter gives the creamiest centers.
Freezing firms up the soft truffle centers so that when you dip them in chocolate, the coating stays crisp and neat without melting or cracking. It also makes handling sticky dough way easier and ensures your truffles keep their shape.
Absolutely! Feel free to swap the white chocolate for milk or dark chocolate according to your preference. Keep in mind that darker chocolates will add a more intense, slightly bitter edge that balances the sweetness of the cookie butter. Just melt carefully using the same method.
Melting chocolate in short 30-second intervals in the microwave and stirring between each helps distribute heat evenly. Alternatively, use a double boiler on the stove, stirring gently until smooth. Avoid overheating as chocolate seizes and becomes grainy quickly.
Final Thoughts
Honestly, this Cookie Butter Truffles Recipe has become my go-to sweet fix when I want something elegant but fuss-free. It’s a beautiful way to showcase cookie butter beyond the jar, creating little gems that bring smiles with every bite. I’m excited for you to try making them yourself—I think you’ll be amazed at how addictive and satisfying they are. Trust me, once you make these, they’ll be requested again and again!
Print
Cookie Butter Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 15 minutes
- Yield: 30 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delight in these creamy, sweet Cookie Butter Truffles that combine smooth cookie butter with rich white chocolate. Perfectly bite-sized and coated with a luscious chocolate shell, these truffles are easy to prepare and freeze beautifully for a decadent treat anytime.
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 and Drizzle
- 2 Tbsp. vegetable oil
- 10 oz. white chocolate, coarsely chopped (for coating)
- 2 oz. white chocolate, coarsely chopped (for drizzle)
- ¼ cup (60 g) cookie butter (for drizzle)
Instructions
- Prepare the truffle base: In a large bowl, using a handheld mixer on high speed, beat the softened unsalted butter, kosher salt, and 1 ½ cups (360 g) cookie butter until smooth. Reduce the mixer speed to low and gradually beat in the confectioners' sugar until the batter is well combined and smooth.
- Form truffle balls: Using a 1-Tbsp. measuring spoon, scoop the batter and roll into balls (about 30 total). Arrange the sticky balls on a parchment-lined baking sheet and place in the freezer for 1 to 2 hours until firm.
- Melt coating chocolate: In a small microwave-safe bowl, combine vegetable oil and 10 oz. white chocolate. Microwave in 30-second increments, stirring between each until completely melted and smooth, about 90 seconds total.
- Prepare for coating: Line a second baking sheet with parchment paper. Remove 5 cookie balls from the freezer and place on the prepared sheet to keep cool.
- Coat the truffles: Place one truffle ball on the tines of a fork held over the bowl of melted chocolate. Spoon chocolate over the truffle to cover it completely, letting any excess drip off. Carefully return the coated truffle to the parchment-lined baking sheet. Repeat this process with the remaining 4 balls. Remove 5 more balls at a time from the freezer and coat them similarly until all are covered. Coating in small batches prevents truffles from softening too much.
- Set the coating: Allow the coated chocolates to set at room temperature. If the coating is not firm, refrigerate the truffles until set before continuing.
- 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 until melted and smooth, about 90 seconds total. Transfer the 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 set truffles. Place the truffles in the refrigerator and chill until firm, at least 30 minutes and up to 1 week for best flavor and texture.
Notes
- Use parchment paper for easy removal and clean-up.
- Keeping the truffles frozen before coating helps maintain their shape and texture.
- Vegetable oil in the chocolate helps achieve a smooth, glossy finish.
- You can substitute white chocolate with milk or dark chocolate if preferred.
- Store truffles in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 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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