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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Cookie Butter Truffles
5 ingredient Cookie Butter Truffles made from scratch.
- 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
- 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.
- 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.
- Repeat until you have roughly 18-20 truffles. Place truffles in the fridge for at least 30 minutes.
- 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.
- 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.
- 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.
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