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.
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.
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!
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.
Hello there! My name is Megan and I blog over at With Salt and Wit. Just a girl living on the edge of boredom and chaos with a salty wit and healthy sweet tooth. I am the artist of my kitchen with a serious passion for creating healthier meals without compromising flavor. As a long time reader of Better Homes and Gardens, I’m excited to have been invited to share a recipe with you! While all their recipes have been hits around our house, I need all the gardening tips I can get! So I am all ears, BHG!
Well, one of my favorite days has come; the first day of spring! We made it. Not only are there warmers days on the horizon, the trees start blooming once again and I start to crave fruity, light desserts that are inspired by my weekend trips to the farmers market.
When I spied this Berry Tart with Lemon Cookie Crust, I knew I had to make it. Those ruby red berries, tart blueberries all atop a citrusy cookie crust, it is my dream dessert!
The original recipe called for plain Greek fat-free yogurt, but I opted for a vanilla Greek yogurt as another layer of flavor is always a good idea! Plus vanilla only deepens the flavor of the lemon and berries, without being overly sweet.
This dessert has spring get together’s written all over it. It’s ideal to make ahead, then put on display for everyone to ‘ooo’ and ‘ahhh’ over. With the ease of this recipe and my extreme love of all lemon desserts, this Berry Tart made all my cookie dreams come true!
Check out the full recipe for the Berry Tart with Lemon Cookie Crust here.
No matter what kind of baker you are, or how regularly you pull out your flour and butter, having a great chocolate chip cookie recipe in your arsenal is a must. And when that go-to recipe also includes dried fruit, coconut, and a lot less butter than comparable cookies, well, you can pull it out to share with family and friends for almost any occasion. This recipe for Coconut, Cranberry, and Chocolate Oatmeal Cookies, which features all of the flavors that you love in a chocolate chip cookie but also includes a few ingredients that make it almost healthful, is a favorite in our house. We love to share them, gift them, and eat them on Sunday afternoons curled up with a few good books.
I love this cookie recipe primarily because the end result tastes so good, but there are other aspects that make it one that I turn to again and again. Here are a few:
- It comes together in one bowl, so you won’t feel like you’re washing dishes for hours after you’re done baking.
- They somehow only require 1/2 of a stick of butter, which seems amazing compared with the other chocolate chip cookie recipe we make regularly which uses 2 sticks.
- The inclusion of dried fruit, coconut, and oats makes them chewy—but the butter and sugar ensures that they also have crisp edges. It’s the best of both worlds!
- The batch makes plenty to share or keep on hand for a while since they store nicely. This batch filled 2.5 quart-sized mason jars, so we were able to gift some to friends for the holidays (and enjoy some in our own house).
I didn’t change much about this recipe from the original apart from leaving out the walnuts and doubling the dried fruit. I used dried cranberries instead of cherries since that’s what my local store had, but the results are really similar, so use what you like best. (You can also use raisins or snipped dried apricots or dates.) You may also want to add a bit more chocolate than the recipe calls for, but I’ll leave that executive decision up to you.
Find the full recipe for Coconut, Cranberry, and Chocolate Oatmeal Cookies right here.
A Gooey Chocolate Caramel Fantasy dessert is the perfect sweet ending to any meal. This fun dessert looks fancy, but it can be made and in your refrigerator in a few simple steps.
Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back again this week with another fun and fabulous chocolate recipe for you. I am having so much fun making all these chocolate goodies for you this month. Of course, getting to eat them is definitely a big plus. Chocolate is one of my favorite food groups.
As soon as I saw this Gooey Chocolate Caramel Fantasy, I stopped dead in my tracks. This was a definite must make. I mean, do you see all that gooey caramel in the original recipe? You know you want a big slice, too!
One of my all time favorite things to do to a recipe is to include cheesecake somehow. My mind went right away to these No Bake Caramel Mud Pie Cups I made a few years ago. I had a feeling that adding a cheesecake filling would take this tart from amazing to down right fabulous.
Make sure you print out the original recipe, then make a note of the fun recipe “tweaks” I gave this gooey dessert.
- I used 20 cream filled cookies in place of the chocolate wafer cookies because I already had those in my cupboard.
- I doubled the cheesecake filling from this No Bake Caramel Mud Pie Cup recipe. Spread that on the cooled cookie crust and let it chill for an hour.
- I heated the whipping cream to boiling, and then stirred in 1/2 cup dark chocolate chips until it was creamy. Make sure you let this cool for 10 minutes before spreading over the cheesecake layer. Refrigerate again.
- I halved the caramel portion of the original recipe. Again let this cool slightly before spreading over the chocolate layer.
- I pressed 1/4 cup pecan chips and 1/4 cup mini chocolate chips into the caramel before it cooled completely.
- At the last minute, I sprinkled some sea salt over the top of the entire cheesecake tart. Best idea ever!
I definitely suggest making this Gooey Chocolate Caramel Fantasy recipe when your sweet tooth needs to be satisfied with something rich and delicious. Also, make sure you check out the cheesecake section on my blog to see all the fun ways I love to include cheesecake in my desserts.
Chocolate Crinkle Cookies are a Holiday classic, and this version, with a hint of Orange and Hazelnut, are sure to become a yearly tradition!
Hey there, Delish Dish readers! I’m Allie and I usually blog over at Baking a Moment. I’m a mom of two and I just love spending time in my kitchen, baking up scrumptious desserts for my loved ones to enjoy.
Now that the holidays are upon us, all I want to do is cozy up and make cookies. When I spotted this recipe on the Better Homes and Gardens website, it instantly brought back so many memories.
There’s something about that soft and chewy chocolate interior, with its slightly crisp and crackly crust, that’s just so nostalgic. You’ve probably enjoyed this kind of cookie many times before, but this version offers a little something different to tease your tastebuds.
I’m always a fan of cooking and baking seasonally, so I took the original recipe and added in the zest of one clementine. I also cut back the flour to just 1 1/2 cups, and swapped in 3/4 cup of finely ground hazelnuts for a bit of a nutty bite. Two tablespoons of hazelnut liqueur intensifies the wintry flavor, and I also replaced the demerara sugar coating with powdered (aka: confectioner’s) sugar, for a soft and snowy effect.
The cookies came out just as perfectly as I remembered them always being, but with a seasonal flavor that my whole family really enjoyed!