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
Scale
Truffle Batter
- 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
- 2 Tbsp. vegetable oil
Chocolate Coating and Drizzle
- 10 oz. white chocolate, coarsely chopped
- 2 oz. white chocolate, coarsely chopped (for drizzle)
- 1/4 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 1/2 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 1/4 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
