Cookie Butter Truffles are easy to prepare candies made from cookie butter and dark chocolate!
Hanukkah, Thanksgiving and Christmas have come and gone. Presents have been exchanged, stockings have been removed and small talk with relatives is winding down to a close. Soon we will be back home in DC and I cannot wait to sleep in my own bed.
Travel can be fun but it’s also exhausting. This has not been an especially joyful holiday but I know life will return to normal faster than we can say “2014.”
Only a few days remain in the year. I cannot say I will miss 2013, even though it brought some wonderful changes. It has been a year that began with tremendous highs and ended with unfortunate lows.
But with January comes new beginnings, new opportunities and new adventures. Sign me up for all three!
If you’re looking for a simple dessert to serve at your New Years Eve party, I’d like to recommend these cookie butter truffles (aka speculoos truffles). To be honest, they’re quite rich. But that’s a good thing because one only needs a few small bites. Who wants a large dessert on New Years Eve?
Speculoos is a fancy word for cookie butter, one of my favorite sweet treats. It has the consistency of peanut butter and a flavor not unlike graham crackers. It is a perfect filling for truffles.
Cookie Butter Truffles
- 3 1/2 ounces white chocolate, chopped (I like Valrhona)
- 2 tablespoons heavy cream
- 1/2 cup cookie butter (also called speculoos or Biscoff)
- 4 tablespoons unsalted butter, softened
- 6 ounces bittersweet chocolate, chopped
- Heat the white chocolate and cream together in a large heatproof bowl set over a pot of simmering water and stir until smooth (it will be thick). Remove the pan from the heat and stir in the cookie butter and unsalted butter until smooth.
- Cover the bowl with plastic wrap and refrigerate until firm (2 hours or overnight).
- Use a tablespoon to scoop out some of the mixture and quickly roll it into a ball. Place on a baking sheet or large plate. Repeat with all of the truffles. It's ok if the mixture starts to melt a bit while rolling. Once all of the truffles are rolled, place in the refrigerator to chill until firm (20-30 minutes). Once firm, re-roll the truffles to fine tune their round shape and then place in the freezer for an hour.
- Line a baking sheet with parchment paper. Heat the bittersweet chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth. Remove from heat. Place a slotted spoon or spatula over the bowl of chocolate and then place a frozen truffle on top. Use a ladle to pour chocolate over the truffle until covered, allowing the excess chocolate to drip back into the bowl. Place the truffle on the baking sheet and repeat with the remaining truffles. Place the baking sheet in the refrigerator until the chocolate firms up.
- Serve chilled.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
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Best wishes for 2014 Jennifer, I hope that it brings you lots of happiness and joy (and delicious things to eat of course!)
Bianca @ Confessions of a Chocoholic says
Truffles are definitely perfect for NYE! Wishing you a lovely 2014!
Christina @ The Beautiful Balance says
Yes yes and yes! These look so rich and fudge-like!
Carrie @ poet in the pantry says
Any way I can get more cookie butter in me is fine by me! These look phenomenal! May 2014 far exceed your dreams and wishes — can’t wait to see what you have in store for the new year!
Kayle (The Cooking Actress) says
oooooh these look SOO GOOD! soo dangerous!
Alexandra @ Confessions of a Bright-Eyed Baker says
Ohmygoodness, these truffles are KILLING me Jen! They look incredible!
And, by the way, I love that shot of the chocolate with the spoons. Perfection :)
hot damn these look delicious.
Janice L. says
OH YOU ARE KILLING ME!!!!
I entered your giveaway to try to restart my body with the juice cleanse and I’m trying to get more entries…and then I see this recipe….OMG…you had me at SPECULOOS!!!! That stuff is life-changing..
You wouldn’t happen to know the calorie count, would ya?
AHHHHH!!! Who cares..hope they were as delicious as they look!!! :)
BTW- I lived in Maryland for 3 years! Went to Bethesda often! :)
Just found out yesterday that Walmart now carries Biscoff spread, so if you don’t have a local Trader Joe’s, no worries. Biscoff spread and Speculoos are the same thing.
Hi! I know this is an old post but I just discovered this recipe and I wanted to ask: was I supposed to let the white chocolate cool off before adding the biscoff spread and creamed butter? Because I didn’t and the butter just sort of melted and made an oily layer all over. It doesn’t look as smooth as I assume it should be. I kinda wish you added a photo of the process. Thanks!
Savory Simple says
No, the white chocolate shouldn’t have needed to cool. I’m not sure what went wrong but I would try putting the pot back over a double boiler briefly and then vigorously whisking to bring everything back together.
I live in the town where the “speculoos” or biscoff you used in this recipe is made. In fact, it is not speculoos. Speculoos is the original cookie, speculoospasta (cookiebutter) has derived from this cookie. It’s a spread children in Belgium, Europe love to put on their bread in the morning.
The truffles look amazing and I can’t wait to try them out.
Whoa, I have just found my new favorite flavor of truffles. These are OUTSTANDING!!!
Perfect, of course!!!!
Tanya Schroeder says
I always make peanut butter balls for Christmas, but I will try these this year instead!
Barbara Schieving says
Love how easy these are to make!