Cookie Butter Truffles

Cookie butter lovers, this recipe is for you! Use your favorite cookie butter as the filling for these yummy, bite-sized desserts.

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4.5 by 3 people

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  • Makes: 50 servings
  • Makes: about 50 truffles
  • Prep: 50 mins
  • Cook: 12 mins
  • Chill: 45 mins to 1 hr

Cookie Butter Truffles

Directions

  1. Butter the side of a heavy bottomed pot (such as a dutch oven). In the pot, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Continue to cook until mixture reaches 200 degrees F, stirring constantly to prevent burning.
  2. Remove saucepan from heat. Stir in marshmallows and cookie butter. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
  3. Line a large baking sheet with waxed paper or parchment paper. Use a 1-inch cookie scoop to shape mixture into balls; place on the prepared baking sheet. Freeze for 20 to 25 minutes.
  4. In a medium saucepan, combine chocolate and coconut oil. Cook and stir over low heat until melted. Using a fork, dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, immediately top each truffle with crushed speculoos cookie bits. Let stand until chocolate is set.* Makes about 50 truffles.

From the Test Kitchen

*Test Kitchen Tip:

If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

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