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Cookie butter truffles are the ultimate treat for anyone obsessed with Biscoff cookies or that magical cookie butter spread. These creamy bite-sized sweets look so elegant when dipped and drizzled but come together with just four main ingredients. They have become my family’s go-to holiday nibble for gifting and festive parties.
The first time I tried these was for a cookie swap and everyone immediately asked for the recipe. I love how the simple process makes you feel like a chocolatier.
Ingredients
- Cookie butter: brings warmth and caramel spice Choose a variety like Biscoff for best flavor
- Unsalted butter: ties the mixture together and gives a creamy mouthfeel Use fresh sticks so the flavor stays clean
- Confectioners sugar: sweetens and smooths out the filling Sift it if yours seems clumpy
- White chocolate: creates that gorgeous shell Invest in a quality brand for smooth melting and taste I use Ghirardelli or Guittard
- Neutral oil: such as vegetable or canola ensures the white chocolate coating glides right over the truffles
- Salt: boosts all those cookie butter notes and prevents the truffles from being too sweet
Step-by-Step Instructions
- Make the Filling:
- In a large bowl beat butter salt and cookie butter until smooth using a handheld mixer on high speed This step builds the creamy base and ensures all ingredients are fully blended Reduce speed to low and mix in the confectioners sugar until no lumps remain
- Shape and Freeze:
- Scoop out tablespoon portions of the mixture and quickly roll into balls with your hands They will feel sticky but firm up as they chill Set them on a parchment lined baking sheet Freeze for one to two hours until very solid
- Melt the White Chocolate:
- In a microwave safe bowl heat the oil with white chocolate in short bursts stirring well every thirty seconds Continue until just melted and perfectly smooth This step is key for trouble free dipping
- Dip the Truffles:
- Working with just a few truffles from the freezer at a time place each on a fork and spoon white chocolate over the top until fully covered Let the excess drip off then gently return to a parchment lined tray Only coat a few at once so the filling stays cool
- Set the Shell:
- Allow each dipped truffle to sit until the shell hardens If needed place in the fridge to firm up before decorating
- Prepare Drizzle:
- Gently heat more white chocolate together with a bit of cookie butter until smooth Transfer to a piping or resealable bag with just a tiny snip in one corner
- Decorate and Chill:
- Pipe the drizzle over each truffle in thin lines or zigzags Refrigerate the finished truffles until set about thirty minutes They can stay chilled for up to a week
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Cookie butter is my secret shortcut for the deepest spiced caramel flavor No other ingredient makes me as instantly nostalgic for airplane snacks and cozy winter nights as this spread My kids love helping add the decorative drizzle and it always sparks a laugh remembering the messes we have made together
Storage Tips
Keep the truffles in an airtight container in the refrigerator to preserve the texture and prevent melting If you need to store longer freeze on a tray then move to a zip top bag and thaw just before serving
Ingredient Substitutions
You can substitute any creamy spread with a similar texture like almond cookie butter or even peanut butter but do note that the flavor will shift Use dark chocolate instead of white for a bolder shell if you prefer
Serving Suggestions
Arrange the truffles on a special platter for dessert or package them in small boxes for homemade gifts A sprinkle of crushed Biscoff cookies or a dusting of edible gold makes them extra festive
The Story Behind Cookie Butter Truffles
The popularity of cookie butter grew from European speculoos cookies spread culture Many American home bakers discovered it through airline snack packs and turned it into creative sweets like these truffles My version takes inspiration from the classic buckeye candy but adds a spiced twist that feels both familiar and new
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Common Recipe Questions
- → What type of cookie butter works best?
Any creamy cookie butter spread, such as Biscoff or Speculoos, works perfectly for this treat, lending a rich spiced flavor.
- → How do I prevent the balls from getting too soft during dipping?
Keep the uncoated balls chilled in the freezer and only remove a few at a time so they stay firm and easy to work with.
- → Can I use dark or milk chocolate instead of white chocolate?
Absolutely! While white chocolate complements the spiced filling, other chocolates offer a deeper flavor and pair just as well.
- → What's the best way to add the drizzle?
After coating, melt extra cookie butter with a bit of chocolate, then pipe or spoon over the truffles for a decorative finish.
- → How should I store these treats?
Refrigerate in an airtight container for up to a week, or freeze for up to one month to keep them fresh and firm.
- → Do I need any special equipment?
No piping bag is required—a resealable sandwich bag with a snipped corner is an easy alternative for drizzling.