Cookie Butter Truffles
These cookie butter truffles are tiny balls of bliss, that are loaded with the warm spices, and cinnamon flavor of cookie butter all wrapped up in a no bake, 5 ingredient treat.
Servings: 50 balls
Equipment
- Large Mixing Bowl
Ingredients
- 14 oz creamy cookie butter
- 1/2 cup butter (softened, 1 stick)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar (sifted)
- 10 oz white chocolate melting wafers (or high quality white chocolate chips)
Instructions
- Combine the cookie butter and butter in a large bowl, and beat until combined and smooth.
- Add in the vanilla and salt, and stir them into the mixture.
- Gradually add in the powdered sugar, while mixing slowly, until combined, and until it reaches a dough like consistency, that will hold its shape. Add more powdered sugar, 1 TBS at a time if needed.
- Scoop into tablespoon sized portions and roll into balls. Place on a cookie sheet lined with parchment or a silicone liner.
- Place in the freezer for about 30 minutes.
- Melt white chocolate chips in a small bowl in 30 second increments, stirring after each, until smooth. It should just take about 1-2 minutes total.
- Remove cookie butter balls from the freezer and stick a toothpick in the top.
- Use the toothpick to hold it and dip the buckeye ball into the white chocolate.
- Return the ball to the cookie sheet. Remove the toothpick.
- Use your fingers to smooth the cookie butter to remove the toothpick hole, if desired.
- Repeat with additional balls. Drizzle extra white chocolate over the top, if desired.
- Set pan in the fridge to help chocolate harden.
- Store buckeye balls in the fridge in a ziplock bag, or airtight container for up to 2 weeks.
Notes
- If your peanut butter balls are too sticky you can fix this by adding a little more powdered sugar to the mixture, or keeping them in the freezer longer before dipping.
- If the peanut butter mixture does end up too crumbly, add another 2 TBS of peanut butter at a time until the consistency is soft again.