Secrets from the Cookie Princess: White Chocolate Cookie Butter Truffles

These truffles were a mistake actually. Well, not a mistake so much as they weren't supposed to happen. I wanted to make a different truffle but I couldn't find the components I needed to make it happen. However, a bag of Spekulatius cookies and a jar of Speculoos cookie butter said I had everything I needed to make these little balls of spiced cookie heaven. Smooth, creamy, full of flavor and dressed up in white chocolate and topped with a piece of those delicious spiced windmill cookies. These truffles are perfect for sharing. In fact, I shared them right away with my November Foodie Pen Pal!

Every month I look forward to Foodie Pen Pals, a concept thought up by Lindsay over at the Lean Green Bean. Go visit her blog to learn how to join--bloggers and non-bloggers are welcome! Each month you'll have a chance to send a box full of goodies to on foodie while receiving a box for yourself. This month we tried something new, swapping boxes with the same person. It's a great way to try new things and meet new people. This month I swapped boxes with Janette from Pennsylvania. Earlier I posted Janette's thoughts on these truffles and the rest of the goodies I sent her for her first Foodie Pen Pal box. But Janette sure came through with an awesome box. Some Good Bean roasted chick peas, which are awesome for a desk snack at work, as well as a dark chocolate and orange Endangered Species Chocolate bar. I haven't tried the Ghirardelli hot chocolate yet, but am excited to, and I'm also looking forward to the acai berry nut butter, which sounds fun. But what blew me off my feet when I opened the box was the Yuengling BBQ sauce. Janette did not know that I'm originally from Pennsylvania, spent my college years becoming acquainted with Yuengling and just brought back two cases of the lovely lager when Dave and I visited home last month. I cannot wait to try this sauce and slather it on just about everything. Thanks for an awesome box, Janette!

But getting back to these truffles, I found a recipe for a Biscoff/graham cracker bon bon from Kristin at Confessions of a Cookbook Queen and decided to swap out for the Cookie Butter and Spekulatius cookies I already had in the pantry. I also swapped the puffed rice cereal for crisp rice cereal since I always have that on hand for krispies treats. I did have a hard time with my white chocolate candy melts--they really didn't want to temper even though I used the melting pot. So they aren't as pretty as I wanted, but they are still delicious and would be a great add for holiday party trays. I put the little pieces of cookie on top to help differentiate from some other truffles I'm making for the holidays. You gotta be able to tell your truffles apart and little tells like this make it easy and keep with the flavor theme. Try these out and enjoy!

White Chocolate Cookie Butter Truffles

Ingredients

12 ounces Spekulatius cookies, divided
1 1/2 cups crisp rice cereal
11 ounces Speculoos Cookie Butter
2 Tablespoons water
16 ounces white chocolate candy melts

Place about 10 ounces of cookies in the work bowl of a food processor and pulse to fine crumbs. Alternatively, place in a zip top bag and use a rolling pin to crush to fine crumbs. This should yield about a cup of crumbs.

Place cookie crumbs in a large bowl and combine with cereal.

Add cookie butter and fold in to combine, adding water to create a smooth consistency. Cover and chill for about an hour.

Remove from fridge and using a small cookie scoop, roll mixture into 1 inch balls, dampening hands as needed to make rolling easier. Place balls on a waxed paper or Silpat lined baking sheet. Refrigerate until firm, about 30 minutes.

Break remaining cookies into 1/2 inch pieces and set aside.

Melt candy coating according to package instructions (Note: I used the Wilton Chocolate Electronic Pro Melting Pot to melt the chocolate and keep it warm while I work coating the truffles.) Cover truffles in chocolate and transfer back to lined baking sheet. Press a cookie piece onto the top of the coated truffle.