Cookie Butter Truffles

Cookie Butter Truffles

The Spruce / Bahareh Niati

Prep: 2 hrs
Cook: 6 mins
Total: 2 hrs 6 mins
Servings: 40 servings

Cookie butter is all the rage these days, and what better way to enjoy this trendy ingredient than mixing it with chocolate? Sweet, slightly spiced cookie butter is mixed with semi-sweet chocolate to form a rich, luscious ganache filling. I like to stir some crushed cookies into my ganache to give it a little crunch and enhance the cookie flavor.

Cookie butter has become very popular lately, and is readily available in many large well-stocked grocery stores, gourmet food shops, and some specialty stores like Trader Joe's. If you'd like to try another cookie butter recipe, check out this Cookie Butter Swirled Fudge!

Ingredients

  • 1 1/2 cups/9 ounces semi-sweet chocolate (chopped, or chocolate chips)
  • 1/2 cup/4 ounces heavy cream (or whipping cream)
  • 1/2 cup/4 1/4 ounces cookie butter (crunchy or smooth)
  • 5 Biscoff cookies (or similar spice cookies)
  • 2 cups/12 ounces chocolate candy coating (for dipping)
  • Optional: decorations like nuts, sprinkles, or additional crushed cookies

Steps to Make It

Make the Ganache:

  1. Gather the ingredients.

    Cookie Butter Truffles ingredients

    The Spruce / Bahareh Niati

  2. Place the chopped chocolate or chocolate chips and the cream in a medium microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.

    chocolate in a microwave-safe bowl

    The Spruce / Bahareh Niati

  3. Once the chocolate has melted, add the cookie butter and stir until the mixture is entirely smooth. It may not look like it will come together, but keep stirring and you will eventually have a smooth, shiny chocolate mixture.

    Once the chocolate has melted, add the cookie butter

    The Spruce / Bahareh Niati

  4. Chop the cookies until they're coarse crumbs, and stir the crushed cookies into the ganache.

    Chop the cookies until they're coarse crumbs, and stir the crushed cookies into the ganache

    The Spruce / Bahareh Niati

  5. Press a layer of cling wrap on top of the ganache.

    Press a layer of cling wrap on top of the ganache

    The Spruce / Bahareh Niati

  6. Place the bowl in the refrigerator until it is firm enough to scoop, but is not rock-hard - about 45 to 60 minutes.

    chocolate ganache in a bowl

    The Spruce / Bahareh Niati

Form the Truffles:

  1. Gather the chilled ganache and candy coating chips ingredients.

    Gather the chilled ganache and candy coating chips ingredients

    The Spruce / Bahareh Niati

  2. Cover a baking sheet with parchment paper.

    Cover a baking sheet with parchment paper

    The Spruce / Bahareh Niati

  3. Using a small cookie or candy scoop, or a teaspoon, scoop up small balls of the ganache and roll them between your palms to get a round shape.

    scoop up small balls of the ganache

    The Spruce / Bahareh Niati

  4. If they stick to your palms, dust them lightly with cocoa powder to prevent the truffles from sticking. Set aside in refrigerator to stay chilled while you prepare the coating.

    dust the ganache balls lightly with cocoa powder

    The Spruce / Bahareh Niati

  5. Place the chocolate candy coating in a medium bowl and microwave until melted, stirring after every 30 to 45 seconds to prevent overheating.

    Place the chocolate candy coating in a medium bowl and melt

    The Spruce / Bahareh Niati

  6. Allow the coating to cool for a few minutes, until it is still warm but not so hot as to melt the truffle centers.

    melted candy coating in a bowl

    The Spruce / Bahareh Niati

  7. Once the coating has cooled a bit, using dipping tools or a fork, dip a ganache ball into the melted chocolate until it is completely submerged.

    dip a ganache ball into the melted chocolate

    The Spruce / Bahareh Niati

  8. Remove it from the coating and allow the excess to drip back into the bowl.

    Remove the ganache ball from the coating and allow the excess to drip back into the bowl

    The Spruce / Bahareh Niati

  9. Place the truffle on the baking sheet.

    Place the truffle on the baking sheet

    The Spruce / Bahareh Niati

  10. While the top is still wet, sprinkle it with a big pinch of crushed cookie, sprinkles, nuts, or other toppings of your choice.

    sprinkle the ganache ball with a big pinch of crushed cookie

    The Spruce / Bahareh Niati

  11. Return the truffles to the refrigerator until the chocolate sets, about 20 minutes.

    Cookie Butter Truffles on a parchment paper lined sheet pan

    The Spruce / Bahareh Niati

Tip

  • For the best taste and texture, serve these Cookie Butter Truffles at room temperature.
  • Store the truffles in an airtight container in the refrigerator for up to a week.