living the sweet life

Dark Chocolate Cookie Butter Truffles

Confession: I’ve never had a Biscoff or Speculoos cookie before. I know that might not seem like a big thing, but it has been a HUGE trend in the food blog world and I didn’t quite jump on the bandwagon. The thing I did try, however, (and subsequently loved) was the “Cookie Butter” from Trader Joe’s. I had seen it on the shelves during multiple grocery trips with my mom, and eventually I had to add it to our cart. Thankfully, my mom is really cool with trying some new things (especially from Trader Joe’s). Like when she bought the Sugar, Chocolate and Coffee Bean grinder for me to try and oh my goodness I love it.

So, when I got home, the first thing I did was take a spoon to the cookie butter, followed by dipping pretzel crisps into the jar. So good. It’s a delicious, almost a sweet gingerbread cookie taste with little cookie crumb chunks that add a great crunch. And when dipping pretzels or spreading the ‘butter’ on top of warm pancakes? Double yum.


I had a whole series of thoughts I was going to write about, like a witty little story and then a way to tie that story in to how much I love chocolate and truffles, and somehow thought of this combination in my head, but then I got distracted by a little thing called work today, and coming back to this post at 11:30pm while watching the Bachelorette finale (omg so awkward) is a bit of a struggle. So I’ll cut to the chase.

These truffles are super easy. Seriously. The hardest thing? Trying to roll them into perfect little balls. I can’t do it. It’s impossible. I probably need to invest in some cookie dough scoops or a melon scooper and use those for this. Anyway, they’re delicious, a rich dark chocolate that has a wonderful subtle cookie butter taste that lingers after the truffle is done (in a good way). You can share these or keep them for yourself like I unintentionally did.


Dark Chocolate Cookie Butter Truffles
1/4 cup + 2 tablespoons heavy cream
3.5 ounces dark chocolate, chopped
3 tablespoons Cookie Butter or Biscoff spread
Cocoa Powder or Powdered Sugar, for rolling
Chop chocolate into small pieces and transfer to a medium sized bowl. In a microwave safe bowl, heat the cookie butter until melted. Set aside. In a small saucepan over medium heat, bring heavy cream to a boil. Once it starts boiling, remove from heat immediately and pour over the chocolate. Let sit for 3 minutes. Whisk until it starts to blend. Pour in the cookie butter and continue whisking and stirring until smooth.
Press a piece of plastic wrap over the top of the bowl and press down so that it’s touching and sticking to the chocolate. Refrigerate for at least 2 hours but 6-8 hours/overnight is best.
Line a plate or cookie sheet with parchment paper. Working quickly, use a small scoop or spoon and scoop the chocolate out, rolling it into as close of a ball as you can before the chocolate gets too melty in your hands. Place the chocolate onto the plate/cookie sheet and pop it into the freezer for about 10-15 minutes until the chocolate is okay to handle again. Working with only a few at a time, roll the chocolate into a ball and then roll the truffles in whatever you would like to coat them with – cocoa powder, powdered sugar, sprinkles, cookie crumbs, etc. Refrigerate until ready to serve.[source: adapted from my pinot noir truffles]

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