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
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
- 2 Tbsp. vegetable oil
- 10 oz. white chocolate, coarsely chopped
Drizzle
- 2 oz. white chocolate
- 1/4 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 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 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 1/4 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
