Let's Bake

Cookie Butter Truffles

Yield Makes 18-20 truffles 1x
Prep: 120 minutesTotal: 2 hours

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


  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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