There’s something wonderfully indulgent about creamy, silky truffles that melt in your mouth—and that’s exactly what this Cookie Butter Truffles Recipe delivers. The rich, spiced flavor of cookie butter folded into a smooth white chocolate shell makes these truffles a real showstopper, perfect for gifting or savoring with your favorite coffee.
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Why You'll Love This Recipe
I’ve made plenty of truffles in my time, but this Cookie Butter Truffles Recipe remains a top favorite every holiday season. It’s a comforting, fuss-free recipe that feels fancy but is surprisingly easy to whip up. Plus, the texture and flavor combo? Heaven.
- Simplicity: Uses just a handful of pantry staples that come together quickly.
- Unique Flavor: The warm, caramel-like cookie butter gives these truffles a distinctive taste you won’t find everywhere.
- Versatility: You can dress them up with different coatings and drizzles to suit your mood or occasion.
- Impressive Result: They look and taste gourmet without hours in the kitchen.
Ingredients & Why They Work
Every ingredient here plays a crucial role—not just in flavor, but texture too. I recommend picking a cookie butter you love since it’s the star of the show. Also, using good-quality white chocolate ensures the coating is smooth and glossy, making your truffles look professionally made.
- Unsalted butter: Softened butter adds creaminess and balance to the richness of cookie butter.
- Kosher salt: Just a pinch enhances the sweetness and rounds out the flavor.
- Cookie butter: This is where the signature flavor shines—make sure it’s well-stirred before measuring.
- Confectioners’ sugar: Provides sweetness and helps create smooth, firm batter that’s easy to roll.
- Vegetable oil: Keeps the melted white chocolate shiny and smooth for coating.
- White chocolate: Using good-quality white chocolate is key for a smooth, non-grainy coating—avoid chips labeled as "baking" chocolate for best results.
Make It Your Way
One of the things I love about this Cookie Butter Truffles Recipe is how easy it is to tweak based on what you have or personal preference. I often experiment with different chocolate types or add a sprinkle of sea salt on top for contrast.
- Variation: Swapping white chocolate for dark chocolate creates a deeper, more intense flavor I personally adore when serving these during the colder months.
- Diet-friendly: You can try a dairy-free butter and chocolate alternative to create vegan-friendly truffles without sacrificing texture.
- Seasonal touch: Try adding a pinch of cinnamon or pumpkin spice into the mix for a festive spin during fall.
Step-by-Step: How I Make Cookie Butter Truffles Recipe
Step 1: Whip Together the Cookie Butter Mixture
I start by softening the butter really well because it makes beating everything smoother and prevents lumps. Using a handheld mixer on high speed, I beat the softened butter, kosher salt, and most of the cookie butter until the mixture is silky smooth. Then, I reduce the speed and gradually add the confectioners’ sugar. This technique ensures the sugar blends in without dust flying everywhere and creates a batter that’s soft but firm enough to scoop. The key here is not to overbeat; just get it homogeneous and smooth.
Step 2: Form and Freeze the Truffle Centers
I use a 1-Tbsp measuring spoon to scoop out perfectly sized balls, about 30 in total. Don’t worry if they feel a bit sticky—that’s normal! Arranging them on a parchment-lined tray and freezing them firm for at least an hour or two is what makes dipping easier and keeps their shape intact. Trust me, this step is non-negotiable for easy handling later on.
Step 3: Melt the Chocolate Coating
I melt the white chocolate together with vegetable oil in short microwave bursts, stirring in between to prevent scorching. The oil gives the melted chocolate a glossy finish and helps it flow smoothly when coating the truffles. If you’re using a double boiler, just be careful not to let any steam or water get into the chocolate—that’s a common pitfall that causes it to seize.
Step 4 & 5: Dip and Chill in Batches
The trick I’ve learned is to take out just a few cookie balls at a time from the freezer. Holding a truffle on a fork, I spoon the melted chocolate over it, letting the excess drip off before placing it back on parchment. This way, none of the truffles start melting prematurely. Patience here pays off with beautifully coated, smooth shells.
Step 6: Let the Coating Set
Once all your truffles are coated, give the chocolate a little time to set completely before moving on to the drizzle—either leave them at room temp if it’s cool enough or pop them in the fridge for a bit.
Step 7 & 8: Finish with a Cookie Butter Drizzle
This final step is my favorite! Melting the last bit of white chocolate with some cookie butter creates a lighter drizzle that adds a pretty, tasty finish. Piping it on with a small tip makes it easier to control. Afterward, refrigerate the truffles until firm—this step helps the drizzle stay beautiful and crisp.
Top Tip
From all the times I’ve made these Cookie Butter Truffles, a few simple tips really make a difference to getting perfect results every time.
- Freeze in Small Batches: Taking just 5 truffles out at a time keeps them firm enough to dip without melting all over your hands.
- Use a Little Oil: Adding vegetable oil to the melting white chocolate smooths it out and prevents it from streaking or cracking.
- Softened Butter Matters: Properly softened butter in your truffle base helps the confectioners’ sugar incorporate evenly, avoiding any graininess.
- Don’t Skip the Chill: Letting the truffles set in the fridge after drizzling ensures your designs stay sharp and your textures stay intact.
How to Serve Cookie Butter Truffles Recipe
Garnishes
I usually keep garnishes simple: a sprinkle of crushed speculoos cookies or a tiny pinch of flaky sea salt over the drizzle brings an extra layer of flavor and texture. Sometimes, I like to dust the truffles lightly with cocoa powder or finely chopped toasted nuts for variety and elegance.
Side Dishes
These truffles pair wonderfully with a hot cup of chai or coffee, making them a decadent afternoon treat. For holiday spread, they’re a sweet counterpoint to spiced nuts, fresh fruit, or creamy cheeses like mascarpone.
Creative Ways to Present
I love gifting these truffles beautifully — wrapping them individually in festive foil or placing a small cluster in mini cupcake liners inside a decorative box. Another fun idea is stacking them in a clear glass jar tied with a ribbon for a charming hostess gift.
Make Ahead and Storage
Storing Leftovers
Store your truffles in an airtight container in the refrigerator to keep them fresh. They can last up to a week, which is great if you want to prep early for a party. Bring them to room temperature before serving so they melt perfectly on your tongue.
Freezing
I’ve frozen these truffles successfully in a single layer on parchment, then transferred to an airtight container or freezer bag. They keep well for up to three months. Just thaw them in the fridge overnight before serving to keep the coating intact.
Reheating
Since these are chilled treats, 'reheating' is really about gently warming them up to soften slightly for the best texture. I set them out at room temperature for 20-30 minutes before enjoying. Avoid microwaving, which can ruin the delicate coating.
Frequently Asked Questions:
While you can experiment with peanut butter or almond butter, the unique spiced and caramel-like flavor of cookie butter is what makes this recipe special. Alternatives will change the taste and texture, but it’s worth trying if you’re feeling adventurous.
Melting white chocolate slowly in short bursts and stirring between each session prevents overheating. Also, avoid any steam or water contact. Adding a small amount of vegetable oil, as this recipe suggests, helps keep the chocolate smooth and glossy.
Absolutely! These truffles store beautifully in the fridge for up to a week, and you can even freeze them for months ahead of time. Just be sure to bring them back to room temperature before serving for the best flavor and texture.
The best way is in an airtight container in the refrigerator. Placing parchment paper between layers prevents sticking. Stored this way, they stay fresh and maintain texture for about a week.
Final Thoughts
Making these Cookie Butter Truffles has become a little ritual I cherish—it’s simple, satisfying, and the payoff is pure joy in every bite. Whether you’re gifting them or keeping them all to yourself (no judgment here!), they’re a reminder that the best treats come from a bit of patience and a lot of love. Give this recipe a try—you’ll thank yourself later with every luscious, melt-in-your-mouth bite.
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Cookie Butter Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 30 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Deliciously creamy Cookie Butter Truffles with a smooth cookie butter center coated in white chocolate and drizzled with a cookie butter-chocolate mixture. Perfect for a sweet treat or festive gift, these truffles combine the rich flavor of cookie butter with a velvety, white chocolate shell.
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
- 2 Tbsp. vegetable oil
- 10 oz. white chocolate, coarsely chopped
Drizzle
- 2 oz. white chocolate
- ¼ cup (60 g) cookie butter
Instructions
- Make the Truffle Base: In a large bowl, use a handheld mixer on high speed to beat the softened 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 smooth.
- Form the Truffle Balls: Using a 1-Tbsp. measuring spoon (about 20 g), scoop the batter and form it into balls. Arrange the 30 sticky balls on a parchment-lined baking sheet and freeze for 1 to 2 hours until firm.
- Melt the Chocolate Coating: In a small microwave-safe bowl, combine vegetable oil and 10 oz. of white chocolate. Microwave in 30-second increments, stirring between each, until melted and smooth, approximately 90 seconds total.
- Prepare for Coating: Line a second baking sheet with parchment paper. Remove 5 cookie balls from the freezer and place them on the prepared sheet.
- Coat the Truffles: Place one frozen ball on the tines of a fork over the bowl of melted chocolate. Spoon the chocolate over the ball, coating it completely, and letting excess drip off. Return the coated ball carefully to the parchment-lined sheet. Repeat with remaining balls in batches of five, removing more balls from the freezer as needed to keep them firm and workable.
- Set Chocolate Coating: Allow the chocolate coating to set fully before adding drizzle. If not set at room temperature, refrigerate the truffles until firm.
- Prepare the Drizzle: 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). Transfer to a piping bag fitted with a small round tip or a resealable plastic bag with the corner snipped off.
- Drizzle and Chill: Pipe the cookie butter-chocolate mixture over the coated truffles. Refrigerate the truffles until firm, for at least 30 minutes or up to 1 week.
Notes
- For easiest coating, keep the truffles frozen until immediately before dipping to prevent melting.
- If you don’t have a piping bag, use a small resealable plastic bag and snip off a corner for piping the drizzle.
- Store truffles in an airtight container in the refrigerator to keep them firm and fresh up to one week.
- You can substitute white chocolate with milk or dark chocolate if preferred, but it will alter the flavor slightly.
- If cookie butter is too thick, slightly warming it before mixing can help achieve a smoother batter.
Nutrition
- Serving Size: 1 truffle
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
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