Cookie Butter: What is it?
- Amazingly delicious
- Somewhat addictive
- Pulverized spice cookies (Biscoff is the most commonly recognized brand) that are blended with other ingredients to make a spread the same consistency as peanut butter.
Why White Chocolate?
- Cookie butter spread is very soft and would not hold it's shape if mixed with cream or butter. It order to make the round shape, you must have a hard fat in the recipe. A hard fat is a fat source that is solid at room temperature. White chocolate contains cocoa butter, which is a hard fat. It causes the cream center to become firmer when setting and can be scooped or formed into shapes. A bar of white chocolate is very firm under normal room conditions (imagine snapping it in half!) and doesn't overpower the flavor of the cookie butter.
The main part of this recipe, the cookie butter cream center, can be used in multiple ways.
- Cookie Butter truffles, rolled in crushed cookies (below recipe)
- Cookie Butter truffles, dipped in chocolate
- Cookie Butter cream center for candy bars or between cookies
- Dropped and swirled into brownies, cheesecakes, or cake.
It is so versitle and quick to whip up, you'll be wondering what else you can do with it immediately after the first time you try it.
Ingredients - cookie butter truffles
- cookie butter
- white chocolate
- crushed Biscoff cookies
Basic Steps of cookie butter truffles:
1. Combine cookie butter and white chocolate
2. Microwave until smooth and creamy
3. Refrigerate until firm & form into balls
4. Roll in cookie crumbs
Storage and shelf life
Store these in an airtight container at room temperature. Shelf life is approximately two weeks if rolled in cookie crumbs.
Love truffles? You'll probably love these super simple truffles!
Cookie Butter Truffles
- gram scale
- small cookie scoop (approx. 1 tbsp. , optional)
- food processor or rolling pin
- 300 grams white chocolate
- 150 grams cookie butter
- 200 grams crushed Biscoff cookies
- Using a food processor or rolling pin, crush Biscoff cookies very fine. They should be a similar size to graham cracker crumbs. Set aside.
- Combine white chocolate and cookie butter in a microwaveable safe bowl.
- Microwave on high in 30 second intervals, stirring after each one. Continue microwaving and stirring until smooth and creamy, approximately 4 intervals.
- Refrigerate white chocolate / cookie butter mix until set and scoop-able, approximately 20 minutes.
- Using a small cookie scoop or tablespoon, scoop round balls and place on parchment paper.
- Roll truffle balls in crushed cookie crumbs.
- Store in an airtight container under normal room conditions. Truffles may be refrigerated but do not need to be. Truffles will soften with excessive heat.