More About Cookie Butter Buckeyes





2 ½ cups (about 10 oz.) unsifted powdered sugar
1 cup creamy cookie butter (such as Lotus Biscoff)
½ cup (4 oz.) unsalted butter, softened
¼ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ½ cups (about 8 oz.) white melting wafers (from 1 [10-oz.] pkg.) (such as Ghirardelli)


1 Beat powdered sugar, cookie butter, butter, vanilla, and salt with a stand mixer fitted with a paddle attachment on low speed until well combined and smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.
2 Line a large rimmed baking sheet with parchment paper. Scoop dough using a 1 1/4-inch cookie scoop, and roll into balls with your hands. Arrange balls on prepared baking sheet. Chill, uncovered, until firm, about 30 minutes.
3 Microwave melting wafers in a medium-size microwavable bowl on HIGH until melted, about 1 minute, stopping to stir every 30 seconds. Place 1 chilled ball on a fork, and carefully dip into melted wafers, coating about three-fourths of the ball. Let excess drip off, and scrape fork against side of bowl to remove any excess. Return coated ball to baking sheet. Repeat process with remaining balls. Serve. Buckeyes may be stored in an airtight container in refrigerator up to 3 days.

Date & Time

December 4, 2024

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