There’s something downright magical about rich, creamy bites that melt in your mouth — and that’s exactly what this Cookie Butter Truffles Recipe delivers. These little indulgences combine the irresistible flavor of cookie butter with silky white chocolate for a treat that’s just as fun to make as it is to enjoy.
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Why You'll Love This Recipe
I remember the first time I made these truffles — I was amazed at how simple yet decadent they were. The texture is perfectly smooth inside, and the white chocolate gives just the right sweet, creamy outer shell. Honestly, they feel fancy but are a breeze to whip up.
- Crazy Easy: Just a handful of ingredients, no fancy equipment needed — anyone can make these truffles at home.
- Cookie Butter Magic: The star ingredient adds a unique spiced cookie flavor that’s incredibly addictive.
- Perfect for Gifting: These truffles look and taste so special, they’ll impress anyone on your gift list without the stress.
- Flexible Timing: Freezing steps mean you can prep in advance and enjoy whenever you like.
Ingredients & Why They Work
The magic of this Cookie Butter Truffles Recipe is in the balance of creamy, sweet, and slightly spicy cookie butter combined with smooth white chocolate. Each ingredient plays its own role to create that melt-in-your-mouth experience you’ll crave again and again.
- Unsalted butter: Adds richness and helps create a smooth, pliable truffle base without overpowering the cookie butter’s flavor.
- Kosher salt: A pinch really enhances the sweetness and balances the flavors beautifully.
- Cookie butter (divided): The main flavor star here — the spiced, caramelized cookie flavor takes these truffles to the next level.
- Confectioners’ sugar: Gives sweetness and structure while keeping the truffle center silky and not grainy.
- Vegetable oil: Helps melt chocolate smoothly and gives the coating a gorgeous sheen.
- White chocolate (chopped, divided): The smooth, sweet outer shell that contrasts perfectly with the cookie butter filling.
Make It Your Way
I love experimenting with this Cookie Butter Truffles Recipe to make it suit any occasion or craving. Sometimes I add a touch of cinnamon or a sprinkle of crushed ginger snaps on top for a little extra texture and spice — it’s like my own fun twist on the classic.
- Variation: Once, I swapped white chocolate for dark chocolate, and it gave the truffles a rich depth that was unexpected but amazing. Definitely something to try if you like a bit more bittersweet contrast.
Step-by-Step: How I Make Cookie Butter Truffles Recipe
Step 1: Whip Up the Cookie Butter Batter
Start by beating the softened unsalted butter, salt, and one and a half cups of the cookie butter together with a handheld mixer on high speed until it’s perfectly smooth. Then slow down your mixer and gradually add the confectioners’ sugar, beating until the whole mixture is silky and well combined. This part is super important — don’t rush. You want that batter to be smooth so your truffles come out creamy!
Step 2: Form the Truffle Balls and Freeze
Using about a tablespoon measure helps keep your truffle sizes consistent, which means more even coating later. These balls will be sticky — that’s okay! Pop them on a parchment-lined baking sheet and freeze until firm, usually about 1 to 2 hours.
Step 3: Melt the Chocolate Coating
Combine your vegetable oil and most of the white chocolate in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until silky smooth. This method prevents burning and keeps your chocolate glossy — trust me, it makes all the difference.
Step 4: Dip and Coat in Chocolate
Work with a few frozen cookie balls at a time so the heat from dipping won’t soften them too fast. Using a fork, dip each ball into the melted chocolate, spooning more on top to coat evenly. Let the excess chocolate drip off before setting it on parchment to chill. Repeat until they're all coated.
Step 5: Drizzle the Finishing Touch
Once the chocolate coating is set (pop truffles in the fridge if you need to speed this up), melt the remaining white chocolate with the rest of the cookie butter. I use a piping bag to drizzle this mixture over the truffles — it adds a pretty professional-looking finish and an extra burst of flavor.
Step 6: Chill and Enjoy
Refrigerate your finished truffles until firm, anywhere from 30 minutes up to a week if you want to make ahead. Then they’re ready to impress!
Top Tip
From my many batches of these truffles, I’ve picked up some handy tips that make the whole process smoother — and your results even better. These little hacks save you time and hassle without compromising that rich, indulgent flavor.
- Keep It Cold: Freezing the truffles before dipping is key to avoid melty messes. Patience here really pays off!
- Microwave Slowly: Heat the chocolate in intervals and always stir — it avoids burning and keeps the coating shiny.
- Use a Piping Bag: For drizzling the cookie butter-chocolate mixture, a piping bag gives you control and a beautiful finish.
- Work Batches: Don’t try to dip all your truffles at once. Smaller batches keep the truffles firm longer and make the process easier.
How to Serve Cookie Butter Truffles Recipe
Garnishes
I usually dust mine with a tiny pinch of flaky sea salt or finely crushed ginger snaps to echo the cookie butter’s warm spice notes. Sometimes dark chocolate shavings on top add a gorgeous contrast and hint at the flavors inside.
Side Dishes
These truffles are perfect alongside a cup of chai tea or rich coffee — the spices in the cookie butter pair beautifully with warm drinks. Also, serving them with fresh berries lightens up their richness nicely.
Creative Ways to Present
For special occasions, I like arranging these truffles in elegant mini paper cups and placing them in a pretty box tied with a ribbon. It turns them from simple treats into precious gifts. You can also sprinkle edible gold dust or pop a tiny flower petal on each truffle for an extra wow factor.
Make Ahead and Storage
Storing Leftovers
I keep my truffles in an airtight container in the fridge, layered on parchment to prevent sticking. They last beautifully for about a week — just bring them to room temperature for a few minutes before serving to soften up that chocolate shell slightly.
Freezing
Freezing these truffles works great! I wrap them individually in plastic wrap, then pop them in an airtight container or freezer bag. When I want a treat, I just thaw them overnight in the fridge — they hold up surprisingly well without losing texture.
Reheating
Since truffles are best enjoyed cool, reheating isn’t really necessary. If you want to take the chill off, leave them out at room temperature for about 15 minutes before digging in. The flavors and texture come back beautifully with just a bit of warming.
Frequently Asked Questions:
Peanut butter has a different texture and flavor profile than cookie butter, so while you can experiment, expect a different taste and consistency. Cookie butter is spiced and sweet, giving these truffles their signature flavor, which peanut butter won't replicate exactly.
Stored in an airtight container in the refrigerator, these truffles can last up to one week. For longer storage, freezing is a great option and they can keep well for up to three months when properly wrapped.
To make vegan cookie butter truffles, look for dairy-free cookie butter and substitute the unsalted butter and white chocolate with vegan alternatives. Be sure to choose confectioners’ sugar that is vegan, too. The texture and flavor will be slightly different but still delicious!
Keep your truffle balls frozen until just before dipping and work in small batches. Also, melt the chocolate gently and keep the bowl cool if needed by setting it over ice between dips. This prevents overheating and helps the truffles hold their shape.
Final Thoughts
This Cookie Butter Truffles Recipe has become a warm favorite in my kitchen — it’s simple, classy, and downright delicious. It’s the kind of recipe you keep coming back to because it’s just that satisfying and versatile. Give it a try, and I promise you’ll be reaching for these truffles to share (or sneak!) again and again.
Print
Cookie Butter Truffles Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 15 minutes
- Yield: 30 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delight in these rich and creamy Cookie Butter Truffles, featuring a smooth blend of cookie butter and white chocolate. Perfectly coated and drizzled with a luscious cookie butter-chocolate topping, these bite-sized treats are an indulgent dessert or snack that melts in your mouth.
Ingredients
Truffle Mixture
- 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
- ½ cup (60 g) cookie butter (reserved from total 1 ¾ cups)
Instructions
- Prepare the truffle mixture: 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. Lower the mixer speed to low and beat in the confectioners’ sugar until the batter is well combined and smooth.
- Form truffle balls: Using a 1-Tbsp. measuring spoon (about 20 g), scoop the batter and roll into balls. Arrange the sticky balls on a parchment-lined baking sheet. Freeze until firm, about 1 to 2 hours. You should have 30 truffles.
- Melt coating chocolate: In a small microwave-safe bowl, combine the vegetable oil and 10 oz. of coarsely chopped white chocolate. Microwave in 30-second increments, stirring between each, until melted and smooth, approximately 90 seconds total.
- Set up for coating: Line a second baking sheet with parchment paper. Remove 5 frozen truffle balls from the freezer and place them on the prepared sheet.
- Coat the truffles: Hold one truffle ball on the tines of a fork over the bowl of melted chocolate. Spoon the chocolate over the ball to coat completely, letting the excess drip off. Carefully place the coated ball on the parchment-lined sheet. Repeat with the remaining balls. Work in small batches of 5 to keep truffles firm and workable.
- Set the coating: Allow the chocolate coating to set on the truffles. If it’s not fully set at room temperature, refrigerate the truffles until firm before proceeding.
- 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 after each, until smooth and melted, about 90 seconds. Transfer the mixture into a piping bag fitted with a small round tip or into a resealable plastic bag with a small corner snipped off.
- Drizzle and chill: Pipe the cookie butter-chocolate drizzle over the set truffles. Refrigerate the truffles until firm, at least 30 minutes, and they can be kept up to 1 week.
Notes
- Use parchment paper to prevent sticking during freezing and coating.
- Work in small batches when coating to keep truffles from softening too much.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- For easier dipping, ensure truffles are fully firm and chilled before coating with chocolate.
- You can substitute white chocolate with milk or dark chocolate for a different flavor profile.
- Softened butter should be room temperature but not melted for the best texture in the truffle mixture.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
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