It's truffle time! I have a special American treat for you today. These Cookie Butter Truffles are a delight. They are full of cookie butter cookie dough and are covered in deliciously rich dark chocolate. The filling is also stuffed with sweet biscuit crumbs for a little extra crunch.
Made with Biscoff's famous cookie butter, they are creamy, crunchy and boast the taste of cookie in every bite. They are the perfect bite-sized treat and are sure to win over any true cookie lover. Excuse me, I think I need to eat another one.
As I have mentioned before, when we went to the States earlier this year, I had a long list of American baking ingredients that I wanted to load up on. Graham crackers, nutter butters, nila wafers, the list goes on. But top of the list was this mysterious cookie butter that I had heard so much about.
Well safe to say, I did get my hands on a jar and it did not disappoint. In fact, it's just as easy to eat spoonfuls of the stuff straight out of the jar as Nutella. Hmmm...maybe it's a good thing we don't have it in Australia - just kidding.
It's quite hard to describe the taste of cookie butter, but it's simply a smooth spread that tastes like golden cookies. It's quite amazing really. So for those who can get their hands on Biscoff's cookie butter, than this recipe is for you.
For those that can't, make sure you smuggle some in your suitcase when you next visit the USA, and for now, you can swap it in this recipe for peanut butter. YES! It's true, you can make peanut butter cookie truffles instead and they will be equally delicious, I promise.
Cookie Butter Truffles
Makes 18 - 20 truffles
100 grams (1/4 cup + 3 tablespoons) unsalted butter, room temperature
90 grams (1/2 cup) brown sugar
50 grams (1/4) cup caster sugar
1 teaspoon vanilla extract
1 large egg
80 grams (1/3 cup) Biscoff cookie butter
140 grams (1 cup) plain flour
1 tablespoon milk
35 grams (1/3 cup) plain sweet biscuit crumbs* + extra for decorating
200 grams (1 and 1/3 cup) good quality dark chocolate
In a large mixing bowl, cream the butter and sugars until pale and creamy, about 3-4 minutes. Add the vanilla and egg and beat until combined. Add the cookie butter and beat until completely mixed through. Sift in the flour and add the milk and gently stir with a wooden stir or a spatula. Add the biscuit crumbs and stir. Refrigerate the cookie dough for at least 30 minutes or until it is firm enough to roll into balls using your hands.
Line an oven tray with baking or parchment paper. Roll cookie dough into smooth balls using your hands and place on the tray. Once you have used all the dough, place the tray into the freezer. Meanwhile, you will need to melt your dipping chocolate. I like to use the stove top method so the chocolate stays warm. Place a small saucepan on medium heat with about 5cm or 2 inches of water in the bottom. Pop the chocolate into a small heatproof bowl and place the bowl on top of the saucepan, ensuring the bottom of the bowl will not touch the water below. Gently stir as the steam slowly melts the chocolate and it becomes silky and smooth.
Once the chocolate has completely melted, remove the saucepan from the heat but keep the bowl on top. Grab the truffles from the freezer and one at a time, pop them into the chocolate. Swirl each one around until it is fully coated and then lift it out with a fork and place it back onto the tray. Before the chocolate fully sets, add a sprinkling of biscuit crumbs on top. Continue until you have done all the truffles and then place them back into the fridge to fully set for another 20 minutes.
*You can use most sweet store bought biscuits such as Digestives, Arnotts Granita or Marie or even graham crackers.