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.

It’s not peanut butter. It’s not almond butter.

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!

It is made from speculaas (also known as speculoos or Biscoff cookies). It is a thin and crispy Belgian cookie flavored with various spices.

Cookie butter is delicious on its own. But, it’s even better mixed into desserts like:

Very few ingredients are needed to make these luxurious homemade chocolate truffles.

These cookie butter truffles are perfect for gift giving. Be it the holidays, Mother’s Day, or a birthday, you can’t go wrong with homemade sweet treats.

The key ingredient include:

sugar
evaporated milk
butter
mini marshmallows
cookie butter

Proper Set for Homemade Candy Making

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.

Have all your tools ready:

portioned out chilled cookie butter balls
wire rack over parchment paper or wax paper lined baking sheet
melted chocolate
fork or candy dipping tool
bowl of chopped cookies for garnish topping

Tips for Chocolate Coating

Work quickly! The chocolate mixture will harden and thicken as it cools.
Work with one cookie butter ball at a time.
Place cookie ball on fork (or dipping tool) and submerge into melted chocolate.
Let excess chocolate drip off then transfer to wire rack.
If you are working in a hot or humid environment, keep half of the cookie butter balls in the fridge while you work.
If the chocolate mixture starts to harden or thicken, place bowl over simmering water. Alternatively, gently reheat in the microwave at 30% power for 10 second intervals until warmed and melted.

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.

This recipe also works with peanut butter and almond butter.

Storage Notes

Ensure the cookie butter balls are fully chilled before dipping in melted chocolate.
Allow the chocolate coating to fully set before picking up cookie butter truffles with your fingers.
Layer truffles between sheets of waxed paper or parchment paper in an airtight container.
Truffles can be stored at room temperature for 3-5 days or kept in the fridge for up to two weeks.

Cookie Butter Truffles

No ratings yet

Sweet creamy cookie butter filling enrobed in silky dark chocolate. These cookie butter truffles are a rich and satisfying treat.

Yield: makes 50 one-inch truffle balls

Prep Time: 30

Inactive Freeze Time: 20

Total Time: 50

Servings: 25

Print Recipe Pin Recipe Rate Recipe

Ingredients

▢ 1 ½ cups granulated sugar (300 g)
▢ ½ cup canned evaporated milk (113 g)
▢ ½ cup unsalted butter (113 g), sliced into tablespoons
▢ 2 cups mini marshmallows (90 g)
▢ ½ cup cookie butter spread* (120 g)
▢ pinch kosher salt

Chocolate Coating:

▢ 2 cups dark or bittersweet chocolate, (340 g)chopped
▢ 2 Tablespoons coconut oil (30 g)
▢ chopped speculoos cookies, as needed to top truffles

Instructions

Generously butter the sides of a heavy bottomed pot (such as a Dutch oven). Combine sugar, evaporated milk, and butter in prepared pot. Set over medium-high heat, cook and stir mixture until boiling. Continue to cook until mixture reaches 200°F, stirring frequently to prevent burning.
Remove pot from heat. Stir in marshmallows, cookie butter, and salt. Transfer mixture into a large bowl. Cover and chill in the fridge for about an hour, until mixture is thick and pliable.
Line baking sheet with parchment paper or reusable silicone mat. Use a 1-inch cookie scoop to portion mixture. Shape into balls and place on prepared baking sheet. Freeze for 20-25 until cold.

Chocolate Coating & Assembly:

Place wire rack over parchment paper or wax paper. Set aside.
Combine chopped chocolate and coconut oil in a medium sauce pot. Set over low heat. Gently melt mixture. Stir often to prevent burning. Remove from heat once mixture is fully melted and smooth.
Using a fork, dip chilled cookie butter balls one at a time into melted chocolate. Let excess chocolate drip off. Place chocolate dipped cookie butter balls on prepared wire rack. Immediately top each truffle with crushed speculoos cookie pieces. Allow to chocolate to set before eating.

Notes

Storage: Truffle can be stored at room temperature in an airtight container for a few days. For longer storage, keep in the fridge for up to two weeks.