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
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 and Drizzle
- 2 Tbsp. vegetable oil
- 10 oz. white chocolate, coarsely chopped (for coating)
- 2 oz. white chocolate, coarsely chopped (for drizzle)
- 1/4 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 1/2 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 1/4 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
