Cookie Butter Truffles

Cookie Butter Truffles

Cookie butter, much like peanut butter, pulverizes a good thing (Biscoff Cookies) into an addictive spread. These truffles double down on the Biscoff flavor with alternating layers of Cookie Butter Ganache and straight cookie butter. Want to send these truffles as gifts? Learn how to mail confections with these tips

Cookie Butter Truffles
Makes about 48
  • 1½ (12-ounce) bags (510 grams) 66% cacao semisweet chocolate baking wafers*
  • Cookie Butter Ganache (recipe below)
  • 1 cup (256 grams) cookie butter*
  • Garnish: Biscoff Cookie crumbs or melted white chocolate
  1. In the top of a double boiler, melt chocolate baking wafers over simmering water. (Alternately, in a large microwave-safe bowl, microwave chocolate on half power in 30-second intervals, stirring between each, until chocolate is melted and smooth.) Fill 4 (12-cavity) silicone or plastic truffle molds** with melted chocolate. (For white chocolate garnish, pipe a small amount of white chocolate into molds before filling with melted chocolate. Let dry.) Turn over molds, emptying chocolate into a bowl. Let chocolate drip out until you can see outlines on bottoms of molds when the molds are turned over. Let truffle molds set slightly, and scrap off excess with a bench scraper. Let set completely, right side up.
  2. Place Cookie Butter Ganache and cookie butter in 2 separate pastry bags fitted with medium-size round tips. Fill chocolate shells halfway full with Cookie Butter Ganache, and top with cookie butter (do not fill completely). Freeze for 10 minutes. Reheat reserved melted chocolate until smooth, if necessary. Spread melted chocolate over molds to form bottom, scraping off excess with a bench scraper. Freeze for 10 minutes.
  3. Remove truffles from molds, and clean any rough edges using a sharp paring knife. Using a fork or a piping tip as a template, garnish with Biscoff Cookie crumbs, if desired. Store in an airtight container for up to 2 weeks.

Cookie Butter Ganache
Makes 2 cups
  • 1⅓ cups (227 grams) 62% cacao dark chocolate morsels*
  • ⅓ cup (85 grams) cookie butter*
  • 2 tablespoons (28 grams) unsalted butter, softened
  • ¾ cup plus 1 tablespoon (195 grams) heavy whipping cream
  1. In a medium bowl, combine chocolate, cookie butter, and butter.
  2. In a small saucepan, bring cream to a boil over medium-high heat. Immediately pour hot cream over chocolate mixture; let stand for 1 minute. Whisk gently until combined and shiny. Cover and let cool to room temperature. Refrigerate for up to 2 weeks.
*We used Scharffen Berger Dark Chocolate Baking Chunks and Biscoff Cookie Butter.


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  1. Hi. I’d love to make the cookie butter truffles but I can’t find the second part of the recipe. The ganache. Can you please tell me where I should be looking? Thanks so much.


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