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Cookie Butter Truffles

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 minutes
Inactive Freeze Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 25

Ingredients

  • 1 ½ cups granulated sugar (300 g)
  • ½ cup (4 oz) canned evaporated milk
  • 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.