There’s something utterly addictive about these creamy little bites, and that’s exactly why this Cookie Butter Truffles Recipe has become one of my kitchen favorites. The rich, buttery flavor of cookie butter paired with silky white chocolate just melts in your mouth—trust me, you’re going to want to make these again and again.
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Why You'll Love This Recipe
Honestly, every time I make these Cookie Butter Truffles, I get that feeling of pure comfort and indulgence. They’re easy to whip up but taste like a fancy treat straight from a gourmet chocolatier. Plus, they’re ridiculously fun to freeze, dip, and decorate.
- Simple Ingredients: You only need a handful of pantry staples plus cookie butter, making this treat super accessible and quick to prepare.
- Perfect Balance: Creamy smooth cookie butter pairs perfectly with the sweet white chocolate coating for a luscious texture and flavor burst.
- Fun and Flexible: The process of freezing and dipping is almost therapeutic, plus you can customize toppings or drizzles for a personal touch.
- Great for Gifts: These truffles look elegant and make for thoughtful homemade gifts that friends and family will rave about.
Ingredients & Why They Work
What I love about this Cookie Butter Truffles Recipe is the straightforward ingredient list that packs so much flavor and texture. Each component complements the others perfectly to create that luscious, melt-in-your-mouth magic.
- Unsalted butter: Softened butter adds richness and smoothness to the truffly mixture without overpowering the cookie butter's flavor.
- Kosher salt: A pinch of salt cuts through the sweetness and enhances all the other flavors, making every bite balanced.
- Cookie butter: The star ingredient, cookie butter, brings that distinctive spiced cookie flavor and creamy texture essential to the truffles.
- Confectioners’ sugar: This keeps the truffle base smooth and helps it hold together when frozen and dipped.
- Vegetable oil: Just the right amount helps melt the chocolate smoothly for dipping without making it oily or too thick.
- White chocolate: Using quality white chocolate gives these truffles a gorgeous shiny coating and delicate sweetness that pairs perfectly with cookie butter.
Make It Your Way
I like to switch things up with this Cookie Butter Truffles Recipe depending on my mood and the occasion. Sometimes I add a sprinkle of crushed gingersnaps on top or mix in a touch of cinnamon right into the batter for an extra cozy vibe.
- Variation: One time, I tried using dark chocolate instead of white for dipping, and the bittersweet contrast was incredible—the richness really deepened the flavors.
- Dietary tweak: If you want a dairy-free version, swap the butter for coconut oil and find dairy-free white chocolate (they exist!), and you’re set.
- Seasonal touch: Around the holidays, I love adding a tiny pinch of nutmeg or cardamom to the cookie butter mixture to give these truffles an extra festive feel.
- Size options: Feel free to make your truffles bite-sized or a little larger; just adjust the freezing and dipping time accordingly.
Step-by-Step: How I Make Cookie Butter Truffles Recipe
Step 1: Whip up the luscious cookie butter base
Start by beating your softened butter, kosher salt, and most of the cookie butter until it becomes a smooth, creamy mixture. I usually use a handheld mixer on high speed for a couple of minutes to get the texture perfect. Then, lower the speed and mix in the confectioners’ sugar until everything is beautifully combined. This forms the rich, velvety base of your truffles—if it looks too sticky, give it a quick rest in the fridge to firm up slightly before scooping.
Step 2: Scoop and freeze the truffle balls
Grab a tablespoon-sized scoop or just use a spoon to portion the batter into small balls — you should get about 30. They’ll feel a bit sticky, which is totally normal. Arrange them on parchment-lined baking sheets and pop them in the freezer. The freezing step is a game-changer because it helps the truffles firm up and stay intact when you dip them in chocolate later.
Step 3: Melt the chocolate coating
While your truffles chill, melt the white chocolate with the vegetable oil in a microwave-safe bowl. I recommend heating in short 30-second bursts and stirring well in between to prevent the chocolate from overheating or seizing. You want it perfectly smooth and glossy—that’s your dip.
Step 4 & 5: Dip and set your truffles in batches
This is hands-down the most satisfying part! Remove only a handful of truffle balls from the freezer at a time, so they don’t thaw too quickly. Using a fork, dip each ball into your melted chocolate, letting the excess drip off before placing it on parchment paper. Dipping in small batches keeps the truffles from melting and helps keep their shape. Patience here really pays off.
Step 6 & 7: Let the coating set, then drizzle with extra flavor
Once all truffles are coated, let them set either at room temperature or in the fridge if your kitchen’s warm. Then, melt the remaining white chocolate with a bit of cookie butter and drizzle this over the cooled truffles for an elegant finishing touch. I like using a piping bag or a simple zip-top bag with a snipped corner—easy and classy!
Step 8: Chill and enjoy
Pop your finished truffles in the fridge to firm up completely—at least 30 minutes or up to a week. Then, dig in! They’re perfect for sharing, gifting, or just treating yourself after a long day.
Top Tip
Over the years I’ve learned that the secret to knockout Cookie Butter Truffles is all in the texture and timing. Here are a few pointers I've picked up that make this recipe foolproof and fun to make:
- Keep the truffle mixture cold: If the cookie butter base gets too warm, it’ll be tricky to shape and dip. Freeze your scooped balls in small batches for best results.
- Use a good quality white chocolate: It melts better and provides a smoother, shinier coating that helps the truffles look professional and taste decadent.
- Work quickly when dipping: Chocolate sets fast, so dipping in small batches makes the process easier and prevents melting or misshaping your truffles.
- Don’t skip the drizzle: That finishing drizzle of cookie butter-chocolate adds a special touch of flavor and elegance—plus it looks great for gifting!
How to Serve Cookie Butter Truffles Recipe
Garnishes
I love topping mine with a quick sprinkle of crushed speculoos cookies or a pinch of flaky sea salt. It adds just the right crunch and a little flair, while keeping the focus on that insanely creamy cookie butter center.
Side Dishes
These truffles pair beautifully with a hot cup of coffee or chai tea. They also make a great sweet finish alongside fresh berries or a dollop of lightly whipped cream if you want to turn this into a mini dessert plate.
Creative Ways to Present
For gift-giving, I like to arrange the truffles in pretty mini paper muffin cups inside a cute box layered with parchment. Sometimes adding a little sprig of rosemary or dried orange peel on top makes the presentation feel extra festive and personal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cookie Butter Truffles in an airtight container in the fridge. They keep well for up to a week, and chilling them before serving brings back that perfect firmness and fresh taste.
Freezing
If you want to make a big batch ahead of time, these truffles freeze beautifully. Just freeze them on a parchment-lined tray before dipping or after, then store in a freezer-safe container. Thaw them in the fridge overnight before serving to preserve their texture.
Reheating
Since these are cold, no reheating is necessary. Just let them sit at room temperature for a few minutes if you prefer a softer bite. Avoid microwaving to keep that perfect truffle texture intact.
Frequently Asked Questions:
Almond butter has a very different flavor and texture compared to cookie butter which is spiced and sweetened specifically for treats like these truffles. While you could try it, the final taste won’t have that unique cookie spice that makes this particular recipe so special, and the texture might be less smooth.
Freezing the truffle balls firms up the mixture, which helps them hold their shape and prevents them from melting or breaking apart when you dip them in warm chocolate. It also makes the dipping process less messy and ensures your truffles look smooth and polished.
Absolutely! Milk chocolate is a great alternative if you prefer a sweeter or more classic chocolate flavor. Just keep in mind that milk chocolate may melt differently, so watch your microwave carefully and stir often to avoid burning.
Because these truffles contain butter and cookie butter, they’re best kept refrigerated. At room temperature, especially in warmer climates, they can soften too much and lose their shape within a few hours. For best texture and flavor, store them in the fridge until ready to serve.
Final Thoughts
This Cookie Butter Truffles Recipe has become my go-to indulgence when I want something special yet simple to make. The creamy texture, sweet-spiced flavor, and that elegant chocolate coat never fail to impress my friends and me. I hope you enjoy making (and eating!) them as much as I do—these truffles really bring a little happiness to any day.
Print
Cookie Butter Truffles Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours
- Yield: 30 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and creamy Cookie Butter Truffles coated in smooth white chocolate and drizzled with a cookie butter-chocolate mixture. These bite-sized treats combine the rich flavor of cookie butter with a satisfying chocolate coating, perfect for dessert or gifting.
Ingredients
Truffle Batter
- 4 Tbsp. unsalted butter, softened
- ½ tsp. kosher salt
- 1 ½ cups (360 g) cookie butter
- 1 ⅔ cups (188 g) confectioners’ sugar
- 2 Tbsp. vegetable oil
Chocolate Coating and Drizzle
- 10 oz. white chocolate, coarsely chopped
- 2 oz. white chocolate, coarsely chopped (for drizzle)
- ¼ cup (60 g) cookie butter (for drizzle)
Instructions
- Prepare the batter: In a large bowl, using a handheld mixer on high speed, beat the softened butter, kosher salt, and 1 ½ cups (360 g) of cookie butter until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar until the batter is well combined and smooth.
- Form truffle balls: Using a 1-Tbsp. (about 20 g) measuring spoon, scoop out the batter and roll it into balls. You should have 30 sticky balls total. Arrange them on a parchment-lined baking sheet and freeze until firm, about 1 to 2 hours.
- Melt chocolate for coating: In a small microwave-safe bowl, combine the vegetable oil and 10 oz. white chocolate. Microwave in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
- Coat the truffles: Line a second baking sheet with parchment paper. Remove 5 truffle balls from the freezer and place them on the prepared sheet. Using the tines of a fork, dip each ball into the melted chocolate, spooning chocolate over it to coat completely and letting excess drip off. Return the coated balls to the parchment-lined sheet. Repeat this process in batches until all truffles are coated to prevent them from softening at room temperature.
- Set the coating: Allow the white chocolate coating to set before adding the drizzle. If not set at room temperature, refrigerate the truffles until firm.
- Prepare drizzle mixture: 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 total. Transfer this mixture to a piping bag fitted with a small round tip or a resealable plastic bag with a small corner cut off.
- Drizzle and chill: Pipe the cookie butter-chocolate mixture over the coated truffles. Refrigerate the truffles until firm, at least 30 minutes and up to 1 week for best flavor and consistency.
Notes
- Freezing the truffle balls before coating helps keep their shape and makes chocolate coating easier.
- Use parchment-lined baking sheets to prevent sticking and ease cleanup.
- Work in small batches when coating truffles to keep them firm and manageable.
- The drizzle can be customized by using dark or milk chocolate instead of white chocolate for variation.
- Store truffles in an airtight container in the refrigerator to maintain freshness.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
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