Cookie Butter Truffles

Whether you call them Speculoos, Speculaas, or Windmill Cookies, the flavor of these scrumptious cookies helps make a delicious treat that’s perfect for the holiday season.

SUPPLIES

A saucepan

A thermometer

A baking sheet

Some parchment paper

A microwave-safe bowl

A scoop or spoon

A couple of precision dipping tools

Ingredients

82g (1 ½ cups) granulated sugar

114g (4 ounces) evaporated milk

116g (½ cup) butter

86g (2 cups) mini marshmallows

136g (½ cup) cookie butter

340g (2 ¼ cups) of dark melting wafers

Crushed speculoos cookies

Directions

In the saucepan, combine the sugar, evaporated milk, and butter.

Cook the mixture over medium-high heat until the mixture is boiling, stirring occasionally.

Once the mixture reaches a boil, put a lid on the pan for a couple of minutes to wash down the sides of the pan.

Remove the lid and insert a candy thermometer.

Stir the mixture constantly to prevent burning.

Continue boiling until the mixture reaches 200 degrees F.

Remove the saucepan from the heat and stir in the marshmallows and cookie butter.

Transfer the mixture to a bowl and chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

Scoop out the mixture and roll it into balls and place them on a covered baking sheet or cutting board.

Place them in the fridge for a few minutes to firm up.

Microwave the melting wafers according to directions.

Dip a truffle center into the chocolate, let the excess chocolate run off, then place it on a lined baking sheet or cutting board.

Immediately top each truffle with crushed cookie bits.

Let the truffles rest until the chocolate is set.

If you’d prefer, you can top these with candy sprinkles, or crushed pretzels, or whatever your topping of choice might be.