Cookie Butter Truffles Recipe

Introduction

These cookie butter truffles are a rich and creamy treat that combine the warm flavors of Biscoff cookie butter with smooth white chocolate. Perfect for gift-giving or a special indulgence, they’re simple to make yet feel wonderfully decadent.

Ingredients

• 1 cup white cake mix (heat-treated)*
• 8 oz cream cheese, softened
• 1/2 cup Biscoff cookie butter
• 2 cups white chocolate chips, melted
• 1/4 cup Biscoff cookie butter, melted

Instructions

1. Step 1: Spread the white cake mix on a microwave-safe plate and heat it in the microwave in 30-second intervals, stirring between each, for a total of 1 to 2 minutes. Let it cool completely.
2. Step 2: In a medium bowl, beat the softened cream cheese until smooth. Add the cookie butter and mix until fully incorporated. Gradually stir in the heat-treated cake mix until the mixture is smooth and uniform.
3. Step 3: Scoop out about 1 tablespoon of the mixture and roll it into a ball with your hands. Repeat with the remaining mixture and place the truffles on a parchment-lined baking sheet.
4. Step 4: Refrigerate the truffles for at least 1 hour, or until firm.
5. Step 5: Melt the white chocolate chips in a microwave-safe bowl, stirring every 20 to 30 seconds until smooth. Using a fork or toothpick, dip each chilled truffle into the melted white chocolate, allowing any excess to drip off. Place the coated truffles back on the parchment-lined sheet.
6. Step 6: Melt the cookie butter in the microwave for about 20 to 30 seconds until smooth. Drizzle it over the coated truffles using a spoon or piping bag.
7. Step 7: Allow the truffles to sit at room temperature or refrigerate them until the white chocolate and drizzle are fully set.

Tips & Variations

• Make sure to fully heat-treat the cake mix to avoid any raw flour taste or safety concerns.
• If you prefer, use milk chocolate instead of white chocolate for the coating to add a deeper, sweeter flavor.
• For extra crunch, sprinkle crushed Biscoff cookies over the white chocolate before the drizzle sets.
• Store the truffles in an airtight container to maintain their texture and flavor.

Storage

Store the cookie butter truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze the truffles in a sealed container for up to one month. To thaw, place them in the refrigerator for a few hours before serving. Reheat or leave at room temperature briefly to soften the white chocolate coating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does heat-treating the cake mix mean?

Heat-treating the cake mix involves warming it in the microwave to eliminate any raw flour bacteria and improve safety. This ensures the flour is safe to eat and also changes the texture so it blends well in no-bake recipes.

Can I use a different type of cookie butter?

Yes, you can substitute Biscoff with any smooth cookie butter or speculoos spread you like. Just keep in mind that different brands may vary in sweetness and spice, slightly affecting the flavor of the truffles.

Cookie Butter Truffles Recipe

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★★★★★

4.8 from 102 reviews

Deliciously creamy cookie butter truffles made with white cake mix, cream cheese, and coated in smooth white chocolate with a cookie butter drizzle. These no-bake truffles offer a sweet and rich treat that’s perfect for sharing or gifting.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup white cake mix (heat-treated)
• 8 oz cream cheese, softened
• 1/2 cup Biscoff cookie butter
• 2 cups white chocolate chips, melted
• 1/4 cup Biscoff cookie butter, melted

Instructions

1. Heat-Treat Cake Mix: Spread the white cake mix evenly on a microwave-safe plate. Microwave in 30-second intervals, stirring between each session, for a total of 1 to 2 minutes. Allow the cake mix to cool completely before proceeding.
2. Prepare Truffle Mixture: In a medium mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup cookie butter to the cream cheese and mix thoroughly until fully combined. Gradually fold in the cooled, heat-treated cake mix until you form a smooth, uniform dough-like mixture.
3. Form Truffle Balls: Scoop approximately 1 tablespoon of the mixture and roll it between your palms to form a ball. Repeat this with all the mixture and place the formed truffles on a parchment-lined baking sheet.
4. Chill the Truffles: Refrigerate the assembled truffles for at least 1 hour, allowing them to firm up properly for coating.
5. Melt White Chocolate: Place the white chocolate chips in a microwave-safe bowl and heat, stirring every 20-30 seconds until fully melted and smooth.
6. Coat Truffles: Using a fork or toothpick, dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Allow excess chocolate to drip off, then place the coated truffles back onto the parchment-lined tray.
7. Prepare Cookie Butter Drizzle: Microwave 1/4 cup of cookie butter for 20-30 seconds until melted and smooth. Drizzle this melted cookie butter over the white chocolate coated truffles using a spoon or piping bag for decoration.
8. Set the Coating: Allow the truffles to sit at room temperature or refrigerate until the white chocolate and cookie butter drizzle solidify completely before serving.

Notes

• Heat-treating the cake mix is essential to ensure it is safe to eat raw.
• Use softened cream cheese to achieve a smooth truffle mixture.
• Store truffles in an airtight container in the refrigerator for up to one week.
• For a firmer texture, freeze truffles for 10-15 minutes before coating.
• White chocolate must be melted carefully to avoid burning; stir frequently.

Keywords: cookie butter truffles, white chocolate truffles, no-bake dessert, cream cheese truffles, Biscoff truffles, easy holiday treat