Cookie Butter Truffles

Best ever Cookie Butter Truffles made with only 5 ingredients. These no bake Biscoff truffles are so easy to make and everyone always loves them! 

I found a new love: Biscoff Cookie Spread ❤️

And because of this, I now have a new fave truffle. These Cookie Butter Truffles are made with just 5 ingredients but they taste incredible. Covered in a thick coating of milk chocolate, they’re an easy no bake treat. 

Buttery, crispy and oh-so-delicious. 

I always thought it didn’t get much better than a good Peanut Butter Truffle. But now that I’ve discovered the magic of cookie butter, I’m telling peanut butter to move over. There’s a new condiment in town that has my attention. 

And when you combine said cookie butter with butter, sugar and chocolate, well then you have one ah-mazing treat. Trust me on this, these Cookie Butter Truffles are a total crowdpleaser. 

Have you ever had Biscoff cookie spread before? Basically it’s a thick, creamy spread that tastes like golden cookies. It’s MAGICAL ❤️

So when I first decided to make Cookie Butter Truffles, I thought I could make them in the same way I make my fave White Chocolate Truffles, using chocolate ganache as the base. I tried combining chocolate and cream with cookie butter for a creamy treat. 

But it didn’t work for me. I could never get the ratio quite right and the mixture either went oily or curdled. So I knew I had to try a different way to achieve the taste and texture I was hunting for. 

Then I remembered the wonder of my Peanut Butter Rice Krispie Balls. Combining a little butter, cookie butter, sugar made the perfect truffle base. Adding a few Rice Krispies adds a little crunch and then comes the coating of chocolate. 

So I tried a similar formula with cookie butter and that results were PERFECT. 

Drizzled with extra cookie spread, these truffles are so quick and easy to make – and can easily feed a crowd. Whip these Cookie Butter Truffles at your next party and watch them disappear. 

TIPS FOR MAKING PERFECT COOKIE BUTTER TRUFFLES

• Choose good quality chocolate for dipping. I actually don’t use ‘melting chocolate’ for truffle dipping. I’ve found that it sets up too quickly and has the tendency to seize – plus it doesn’t taste as good. I prefer to use a regular block of chocolate that’s broken up into pieces and melted.
• I dipped these truffles in milk chocolate, but you can use whatever type of chocolate you prefer – milk, white and dark all work perfectly.
• If these truffle seems too soft to dip, it may be because of how soft your butter was or the type of cookie butter spread you used. I recommend using Biscoff Cookie Spread or similar store bought cookie butter (rather than a natural or healthy one). Regardless, you can place the truffles in the fridge to firm up before dipping. Sometimes I even put my truffles in the freezer before dipping to make it easier.
• Make sure your Rice Krispies or Rice Bubbles are fresh! I always use a new box in my baking to make sure they are extra crisp and crunchy.

MORE TRUFFLE RECIPES TO TRY:

• White Chocolate Ganache Truffles
• Caramel Fudge Truffles
• Nutella Truffles
• Oreo Truffles
• Chocolate Coconut Truffles

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Let’s Bake

Cookie Butter Truffles

Yield Makes 18–20 truffles 1x

1x2x3x

★★★★★

5 from 1 reviews

Prep: 120 minutesTotal: 2 hours

5 ingredient Cookie Butter Truffles made from scratch.

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Ingredients

• 60 grams (1/4 cup) unsalted butter, room temperature
• 180 grams (3/4 cup) Biscoff Cookie Spread (or similar brand), plus extra for decorating
• 125 grams (1 cup) icing sugar or powdered sugar
• 40 grams (1 cup) Rice Bubbles or Rice Krispies cereal
• Pinch of salt
• 185 grams (1 and 1/4 cup) milk chocolate, broken into pieces

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Instructions

1. Line a large baking tray with baking or parchment paper. In a large mixing bowl, add butter and cookie spread. Mix briefly with an electric beater until smooth and creamy.
2. Add sugar and Rice Krispies and mix briefly until a soft dough forms. Scoop tablespoons of cookie mixture and roll into a smooth ball using your hands. Place on prepared tray.
3. Repeat until you have roughly 18-20 truffles. Place truffles in the fridge for at least 30 minutes.
4. Break up milk chocolate into small pieces and place in a small microwave-safe bowl. Heat in the microwave, stirring every 20 seconds, until melted and smooth.
5. Dip each truffle in the chocolate and use a fork to get slowly lift them out. Gently shake off excess chocolate and place truffles on prepared tray.
6. Warm a few tablespoons of extra cookie spread in the microwave until smooth and creamy. Drizzle truffles with extra cookie spread. Pop in the fridge for 20 minutes to set.

Nutrition Information

Serving Size: 1 truffle Calories: 155 Sugar: 11.5 g Sodium: 48.2 mg Fat: 8.7 g Carbohydrates: 18.5 g Protein: 1.1 g Cholesterol: 8.6 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: TrufflesCuisine: American

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