If you love those little packs of Biscoff cookies you get on some flights, you’ll go crazy for these cookie butter truffles. Dipped in white chocolate and drizzled with cookie butter, these four-ingredient treats are bringing big cookie butter flavor in a classy, small bite, just in time for the holidays.
Confession: These aren’t technically truffles!
A typical truffle is made from a firm chocolate ganache, which usually consists of two parts chocolate to one part heavy cream. But these “truffles” contain neither chocolate nor cream in the filling. Instead, I’ve based the recipe on another classic truffle-like treat: the buckeye. Buckeyes are made with peanut butter, but here I’ve swapped the peanut butter out for cookie butter—with equally delicious results.
Dipping & decorating:
White chocolate can be difficult to work with. For easiest dipping, I recommend buying a good brand of chocolate—I prefer Ghirardelli or Guittard—and thinning it out with neutral oil. Make sure the cookie butter balls stay cold while you’re dipping—if they get too warm, they might start to sweat, and the white chocolate won’t coat them evenly. If that starts to happen, just pop the cookie butter balls into the freezer for 5 minutes until they’re cold and dry to the touch, then start dipping again.
To make them look extra special, these truffles are finished with a drizzle of cookie butter white chocolate. You don’t need to have a piping bag for this: You can get great results by using a sandwich bag with a hole cut out of one of the corners. If you want to go a step easier, you can also drizzle from a spoon—though I found the drizzle much harder to control that way.
Storage:
White chocolate can easily melt or get soft at room temperature, so I highly recommend keeping these truffles in the refrigerator. They’ll keep for up to 1 week in an airtight container. You can also freeze them for up to 1 month.
Made this recipe? Let us know how it went in the comments below!
