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: 120 minutes

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 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

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.

Author: Jessica HolmesCategory: TrufflesCuisine: American

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