BHG Delish Dish

Stirring Up Ideas In The Kitchen

Cookie Butter Truffles

Cookie Butter Truffles

Peanut butter was my first love and then I met cookie butter. Today I’m taking these peanut butter truffles and filling them with cookie butter!

Cookie butter is undeniably addicting. Add some chocolate and you’ve got one epic treat. If you haven’t been introduced to cookie butter, it’s this magical concoction of crushed biscuits pulverized into a smooth and creamy spread. Over the last few years, it has been gaining popularity and you can find it under many names: cookie butter, speculoos butter, or biscoff spread.

Cookie Butter Truffles

When it comes to candy making and chocolates, the key to success is working quickly and efficiently. Have all your components organized and laid out in front of you for easy access. I like to use a 1-inch cookie scoop to make portioning out the truffle fillings easier.

Cookie Butter Truffles

Make sure the cookie butter truffle fillings are thoroughly chilled. I like to keep them in the freezer for 20-25 minutes. Don’t freeze them until solid. You won’t be able to chew through the filling.

Use a fork to submerge cookie butter truffle filling into the melted chocolate-coconut oil. Tap off any excess chocolate and then transfer to a wire rack set over parchment paper. Immediately top the truffle with crushed speculoos cookie bits. The chocolate will set up quickly if your cookie butter truffle fillings are cold. Alternatively, you can also place the dipped truffles into the fridge to set up. Store in the fridge until you are ready to serve and enjoy!

Cookie Butter Truffles

Here are my changes to the original PEANUT BUTTER TRUFFLES recipe

  • Instead of 2 cups granulated sugar, reduce to 1 1/2 cups granulated sugar
  • Instead of 5 oz canned evaporated milk, reduce to 4 oz (1/2 cup) canned evaporated milk
  • Instead of 3/4 cup peanut butter,use 1/2 cup cookie butter (also known as speculoos or biscoff spread)
  • Omit 1/2 tsp vanilla
  • Instead of 2 Tbsp shortening,use 2 Tbsp coconut oil
  • Note on directions: Use a heavy bottomed pot such as a dutch oven to heat mixture. Combine sugar, milk, and butter and heat until boiling. Continue to cook until mixture reaches 200 degrees F, stirring constantly to prevent burning.
  • Cookie Butter Truffles

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3 Responses to “ Cookie Butter Truffles ”

  1. [...] sharing the recipe for these cookie butter truffles over at BHG’s Delish Dish blog. They’re an adaptation of these peanut butter truffles. Be sure to read the notes in my BHG [...]

  2. Won’t reducing the sugar, evaporated milk and peanut butter only reduce the size of the recipe rather than make it healthier.

  3. The sugar is reduced to compensate for the sweetness of the cookie butter, not to make the recipe healthier.




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