Cookie Butter Truffles Recipe

Introduction

These cookie butter truffles combine creamy cream cheese and sweet Biscoff cookie butter for a rich, delightful treat. Coated in smooth white chocolate and drizzled with extra cookie butter, they’re perfect for any occasion or a special homemade indulgence.

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 (for coating)
• 1/4 cup Biscoff cookie butter, melted (for drizzle)

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 1-2 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 20-30 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 20-30 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

• Ensure the cake mix is heat-treated as directed to avoid raw flour taste and ensure safety.
• Try using milk or dark chocolate chips for the coating if you prefer a richer chocolate flavor.
• For extra texture, add crushed Biscoff cookies into the truffle mixture before chilling.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving for the best texture. You can also freeze them for up to one month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to heat-treat the cake mix?

Yes, heat-treating the cake mix by microwaving it helps eliminate any potential bacteria from raw flour, making the truffles safe to eat.

Can I use regular cookie butter instead of Biscoff?

While Biscoff cookie butter has a distinct flavor, you can substitute regular cookie butter if desired. Just note that the flavor may vary slightly.

Cookie Butter Truffles Recipe

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★★★★★

4.6 from 133 reviews

Delight in these creamy, indulgent Cookie Butter Truffles made with smooth cream cheese, sweet Biscoff cookie butter, and melt-in-your-mouth white chocolate coating. Perfectly rich and easy to prepare, these no-bake truffles are a crowd-pleasing treat for any occasion.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Total Time: 1 hour 17 minutes
• Yield: Approximately 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

For the Coating and Drizzle

• 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. Heat it in the microwave in 30-second intervals, stirring well between each, until completely heated through, about 1 to 2 minutes total. Let the mixture cool completely before using.
2. Prepare Truffle Mixture: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup of Biscoff cookie butter and mix thoroughly to combine. Gradually fold in the cooled, heat-treated cake mix, stirring until the mixture is smooth and uniform in texture.
3. Shape Truffles: Using about 1 tablespoon of the mixture per truffle, roll the mixture into balls with your hands. Place each truffle onto a parchment-lined baking sheet, spacing evenly.
4. Chill: Refrigerate the truffles for at least 1 hour until firm. This step helps the truffles hold their shape for coating.
5. Melt White Chocolate: Place the white chocolate chips in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring well after each, until the chocolate is fully melted and smooth.
6. Coat Truffles: Using a fork or toothpick, dip each chilled truffle into the melted white chocolate. Allow excess chocolate to drip off before returning the coated truffles to the parchment-lined sheet.
7. Melt Cookie Butter Drizzle: Warm 1/4 cup of Biscoff cookie butter in the microwave for 20-30 seconds until smooth and pourable. Drizzle this over the coated truffles with a spoon or piping bag for an elegant finishing touch.
8. Set and Serve: Let the truffles sit at room temperature or place them back in the refrigerator until the white chocolate and cookie butter drizzle have fully set. Serve chilled or at room temperature.

Notes

• Heat-treating the cake mix is essential to make it safe for no-bake consumption.
• Ensure the cream cheese is fully softened for smooth mixing and texture.
• If preferred, you can use milk or dark chocolate chips as a coating alternative.
• Store truffles in an airtight container in the refrigerator for up to one week.
• Truffles can be frozen for up to 1 month; thaw in the refrigerator before serving.

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