Here's why I love this recipe: It's cookie butter. ENOUGH SAID. If you've never tried it, you must, and then you must make these truffles that will surely impress all your friends and family!
Kitchen equipment required: A melon baller or 1-inch scoop will help make uniform truffles.
Technique tip: When rolling the truffles, coat your hands in powdered sugar first to minimize the mess.
If you can't find cookie butter and have no nut allergies, peanut butter would be a yummy substitute.
Swap option: If you can't find cookie butter and have no nut allergies, peanut butter would be a yummy substitute.
- 1/2 cup unsalted butter (1 stick), softened
- 2 cups powdered sugar
- 1 cup cookie butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 11 ounces bittersweet, milk or semi-sweet chocolate chips
- Sanding sugar (optional)
1. In a bowl fitted with an electric mixer, mix butter and powdered sugar on medium speed for a couple of minutes, until fluffy and well combined.
2. Add cookie butter, vanilla and salt and mix on medium-low speed, until mixture is smooth.
3. Using a melon baller or small scoop, roll into 1-inch balls. Roll between your palms until smooth balls are formed (it helps to coat your hands in powdered sugar first). Place balls on a baking sheet lined with parchment paper. Place in the fridge for 15-30 minutes.
4. Place chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until chocolate is melted.
5. Dip balls into melted chocolate using two forks, letting excess drip off. Place back onto baking sheet, sprinkle with sanding sugar and chill until firm.