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
Scale
Truffle Mixture
- 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
- 1/2 cup (60 g) cookie butter (reserved from total 1 3/4 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 1/2 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 1/4 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
