If you thought cookie butter couldn’t get
any better, just wait until you try these
No-Bake Cookie Butter Balls.
Makes
about 16
Total Time
Print Recipe
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
For rounder cookie butter balls,
half a large potato, apple, or
pear, and place on a parchment
paper-lined baking sheet. Insert
a wooden pick in the center of
each frozen cookie butter ball.
Working with 1 ball at a time,
use pick to dip ball in melted
chocolate, turning to evenly coat
and letting excess drip off. Stick
opposite end of pick in prepared
fruit or vegetable half. Let
chocolate set. Drizzle with more
melted chocolate, and garnish
with cookie crumbs, if desired.
Instructions
Line a rimmed baking sheet with
parchment paper.
Stir together confectioners’ sugar,
crushed cookies, and salt in a large
bowl. Add cookie butter and butter,
stirring until well combined. (Knead
together by hand toward the end,
if necessary.) Shape dough into
1-tablespoon balls, and place
1 inch apart on prepared pan.
Freeze for 15 minutes.
Microwave chocolate in a medium
microwave-safe bowl on high in
10-second intervals, stirring between
each, until melted and smooth. Using
2 forks, dip and coat balls in melted
chocolate, letting excess drip off;
return to baking sheet. Let stand until
chocolate is set, about 15 minutes.
Drizzle balls with more melted
chocolate, if desired. (Microwave
chocolate on high in 10-second
intervals if it starts to harden.)
Garnish with cookie crumbs, if
desired. Refrigerate for 15 minutes
before serving.
