Cookie Butter Truffles Recipe
Introduction
Cookie butter truffles are a luscious, bite-sized treat combining the creamy sweetness of Biscoff cookie butter with smooth white chocolate. These no-bake delights are perfect for dessert lovers looking for an easy yet impressive sweet snack.
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 and drizzle)
- 1/4 cup Biscoff cookie butter, melted (for drizzle)
Instructions
- Step 1: Spread the white cake mix on a microwave-safe plate. Heat it in the microwave in 30-second intervals, stirring between each, for a total of 1 to 2 minutes. Let it cool completely.
- Step 2: In a medium bowl, beat the softened cream cheese until smooth. Add the 1/2 cup cookie butter and mix until fully incorporated. Gradually stir in the heat-treated cake mix until the mixture is smooth and uniform.
- Step 3: Scoop 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.
- Step 4: Refrigerate the truffles for at least 1 hour, or until firm.
- 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, letting excess drip off. Place the coated truffles back on the parchment-lined sheet.
- Step 6: Melt the 1/4 cup cookie butter in the microwave for about 20-30 seconds until smooth. Drizzle it over the coated truffles using a spoon or piping bag.
- 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 to eliminate any raw flour—this prevents any unwanted taste or microbes.
- Use a cookie scoop for even-sized truffles to help with uniform chilling and coating.
- For a richer flavor, try mixing in a pinch of cinnamon or a splash of vanilla extract to the cream cheese and cookie butter blend.
- Substitute half of the white chocolate with milk chocolate for a different coating flavor.
Storage
Store the cookie butter truffles in an airtight container in the refrigerator. They will keep well for up to one week. Before serving, you can let them sit at room temperature for a few minutes to soften slightly. For longer storage, freeze the truffles for up to one month and thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What does heat-treated cake mix mean?
Heat-treating cake mix means baking or microwaving the dry mix first to eliminate any potential bacteria or raw flour taste. This step is important when using cake mix in no-bake recipes.
Can I use peanut butter instead of cookie butter?
Yes, peanut butter can be used as a substitute, but it will create a different flavor profile. Adjust sweetness if needed, since peanut butter tends to be less sweet than cookie butter.
PrintCookie Butter Truffles Recipe
Delight in these luscious Cookie Butter Truffles that blend creamy cream cheese, sweet Biscoff cookie butter, and white chocolate into bite-sized treats. Perfectly smooth and decadently coated, these no-bake truffles are easy to prepare and make an irresistible dessert or gift.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for heating and melting)
- Total Time: 1 hour 20 minutes (including chilling time)
- Yield: About 20 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Truffle Base
- 1 cup white cake mix (heat-treated)
- 8 oz cream cheese, softened
- 1/2 cup Biscoff cookie butter
Coating and Drizzle
- 2 cups white chocolate chips, melted
- 1/4 cup Biscoff cookie butter, melted
Instructions
- Heat-Treat the Cake Mix: Spread the white cake mix evenly on a microwave-safe plate. Microwave in 30-second intervals, stirring between each, for a total of 1 to 2 minutes to heat-treat the mix. Allow it to cool completely to prevent melting the cream cheese in the next steps.
- Prepare the Truffle Mixture: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the 1/2 cup of Biscoff cookie butter and mix until fully incorporated. Gradually add the cooled, heat-treated cake mix, stirring continuously until the mixture becomes smooth and uniform without lumps.
- Form the Truffle Balls: Using about 1 tablespoon of the mixture for each, roll the mixture into balls with your hands. Place the formed truffles on a parchment-lined baking sheet to prevent sticking.
- Chill the Truffles: Refrigerate the truffles for at least 1 hour, or until firm enough to dip without deforming.
- Melt the White Chocolate: Place white chocolate chips in a microwave-safe bowl and melt in 20-30 second increments, stirring between intervals until smooth and glossy.
- Coat the Truffles: Using a fork or toothpick, dip each chilled truffle into the melted white chocolate. Allow excess chocolate to drip off before placing coated truffles back onto the parchment-lined sheet for setting.
- Melt the Cookie Butter Drizzle: Microwave 1/4 cup Biscoff cookie butter for 20 to 30 seconds until smooth and pourable. Drizzle over the coated truffles using a spoon or piping bag for decorative flair.
- Set the Coating: Let the truffles sit at room temperature or refrigerate them until the white chocolate and cookie butter drizzle are fully set and firm, ready to serve.
Notes
- Heat-treating the cake mix is important to kill any potential bacteria and improve texture.
- Softened cream cheese should be at room temperature for easy mixing.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For easier rolling, slightly wet your hands or chill the mixture if too sticky.
- Use good quality white chocolate chips for best coating results.
- Allow adequate cooling times to ensure truffles set properly without melting.
Keywords: cookie butter truffles, Biscoff truffles, no-bake desserts, white chocolate truffles, cream cheese truffles, easy dessert recipes
