Happy Monday! Woo Hoo another week! I love new beginnings and each week I am so excited for one and then before I know it we are back at Sunday night. Time flies when you’re having fun, or busy! 😉
These Cookie Butter Sea Salt Truffles were inspired by some of my favorite cookies. And I can’t lie I made them gosh, almost a month ago! Obvi, I have been too busy to share these because if I had time I would have shared them right AWAY!!
These are truffles, so they are going to be over the top, chocoaltey, sweet, intense in an amazing way. I personally couldn’t help but devour them, my sister found them too much but shes just cray cray and not a real chocoholic! How we are related is beyond me 😉
I like to keep thees truffles in the fridge, so then I can always pop one EVERY SINGLE time I walk past the fridge, that’s not normal is it? 😉 Oh and I enjoy them chilled!!
Make these Cookie Butter Sea Salt Truffles, you will LOOOOOOOVE them 🙂
- 14 tbsp unsalted butter (1 3/4 sticks)
- 1 3/4 cups ap flour
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 tsp salt
- 1 tbsp vanilla extract
- 1 1/2 cups milk chocolate chips
- 1 1/2 ish cups cookie butter/ Biscoff spread
- 2 cups milk chocolate chips
- 4 tbsp Crisco Vegetable Shortening
- To brown the butter cook 10 tbsp of butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
- Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
- Add in the brown sugar, granulated sugar, salt and vanilla. Mix in cookie butter until fully combined. Mix in the flour mixture until fully combined. Fold in chocolate chips. Chill for 30 minutes. Scoop 2 tbsp or so of dough and roll it into a ball. Once all dough is rolled into balls pop in the freezer for 30 minutes.
- In a microwave safe bowl melt chocolate chips and Crisco together in 30 second increments, make sure to mix after each 30 seconds, be careful not to burn. Place wax paper on a cookie sheet.
- Using a fork dip each cookie dough ball into melted chocolate, make sure to tap to remove excess chocolate. Make sure to sprinkle sea salt quickly after dipping cookie dough. After all of cookie dough is dipped, chill in fridge until set up. Place in an airtight container.