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–+ servings

Cookie Butter Truffles

30 minute, 3 ingredient cookie butter truffles
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Prep Time 5 minutes
Cook Time 25 minutes
Course Dessert
Servings 28 truffles

Equipment

  • microwave
  • gram scale
  • small cookie scoop (approx. 1 tbsp. , optional)
  • food processor or rolling pin

Ingredients
  

  • 300 grams white chocolate
  • 150 grams cookie butter
  • 200 grams crushed Biscoff cookies

Instructions
 

  • 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.
Keyword candy bar layer, chocolate, cookie butter, gianduja, no candy thermometer, truffles, white chocolate
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