Sweet creamy cookie butter filling enrobed in silky dark chocolate. These cookie butter truffles are a rich and satisfying treat.
I remember the first time I spied the jar of speculoos cookie butter on the self at Trader Joe’s. I wasn’t really sure what it was, but I immediately dropped it in my shopping cart. Things labeled with “cookie” and/or “butter” deserves a ride home with me.
What is cookie butter?
It’s not peanut butter. It’s not almond butter. It’s not at all healthy, but it’s so undeniably, ridiculously delicious. Cookie butter is this magical concoction of crushed biscuits pulverized into a smooth, creamy, delicious spread. It’s decadent, it’s rich, and it should be spread on everything!
Brace yourself. Today we’re making cookie butter truffles!
The key to candy making and chocolate coating is working efficiently. That means being organized and having all your mis-en-place ready.
I like to use this 1-inch cookie scoop to portion out the filling, but you can also divide them by hand. Before coating the cookie butter balls in chocolate, make sure they are thoroughly chilled. The melted chocolate has a tiny bit of coconut oil mixed in. The chilled cookie butter balls will allow the chocolate to set up faster.
While it would be heavenly to have the filling to be made purely out of cookie butter, that’s not the case here. The filling would be way too intense. Rather, the cookie butter is cooked together with evaporated milk, butter, sugar, and marshmallows. The resulting candy filling is an addicting melt in your mouth treat.
I’m sharing the recipe for these cookie butter truffles over at BHG’s Delish Dish blog. They’re an adaptation of these peanut butter truffles. Be sure to read the notes in my BHG post for the modifications.
Cookie Butter Truffles
Yield: makes 50 1-inch truffle balls
- 1 1/2 cups granulated sugar
- 1/2 cup (4 oz) canned evaporated milk
- 1/2 cup unsalted butter, sliced into tablespoons
- 2 cups mini marshmallows
- 1/2 cup cookie butter spread
- pinch fine sea salt
- 12 oz dark or bittersweet chocolate, chopped
- 2 Tablespoons coconut oil
- chopped speculoos cookies, as needed to top truffles
1. Visit BHG.com for the full directions.