Description
Deliciously creamy Cookie Butter Truffles coated in white chocolate and drizzled with a smooth cookie butter-chocolate mixture. These rich, bite-sized treats combine the warm flavors of cookie butter with a silky white chocolate exterior, perfect for dessert or gifting.
Ingredients
Scale
Truffle Mixture
- 4 Tbsp. unsalted butter, softened
- 1/2 tsp. kosher salt
- 1 3/4 cups (420 g) cookie butter, divided
- 1 2/3 cups (188 g) confectioners’ sugar
Coating and Drizzle
- 2 Tbsp. vegetable oil
- 12 oz. white chocolate, coarsely chopped, divided (10 oz. for coating, 2 oz. for drizzle)
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) of cookie butter until smooth and combined. Lower 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 roll into balls. You should have about 30 balls. Place them 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 the white chocolate. Microwave in 30-second increments, stirring between each, until 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 arrange them on the prepared baking sheet.
- Coat the Truffles: Place one truffle ball on the tines of a fork held over the bowl of melted chocolate. Spoon the chocolate over the ball to fully coat it, allowing excess chocolate to drip off. Carefully transfer the coated truffle back to the parchment-lined sheet. Repeat for the remaining balls in batches of five, removing more balls from the freezer as you go to keep them firm and workable.
- Set the Coating: Allow the chocolate coating to set at room temperature. If it is not firm after some time, refrigerate the coated truffles until the coating is completely set.
- Prepare the Drizzle: In a small heatproof bowl, microwave the remaining 2 oz. white chocolate and 1/4 cup (60 g) of cookie butter together in 30-second increments, stirring between each, until smooth and melted, about 90 seconds total. Transfer this mixture into a piping bag fitted with a small round tip or use a resealable plastic bag with a small snip at the corner.
- Decorate and Chill: Pipe the cookie butter-chocolate drizzle over the set truffles. Refrigerate the truffles until firm, at least 30 minutes and up to 1 week before serving.
Notes
- Keep truffles in the freezer and work in small batches to prevent them from becoming too soft when coating.
- Use parchment paper to prevent sticking and for easy transfer of truffles.
- For a richer flavor, use high-quality cookie butter and white chocolate.
- If white chocolate thickens during melting, add a little vegetable oil to thin it out.
- Store truffles in an airtight container in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 truffle
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
