Now that I finally own a big-girl food processor, I feel the need to process everything. It started with that wonderful White Chocolate Almond Butter last week, and now I’m on a roll. Filling for veggie burgers? Into the processor. Ingredients for a sauce? Toss ‘em in! Socks? Why the heck not?
Alright, don’t worry; I haven’t actually thrown socks into the food processor (yet). But I was intrigued by the idea of making cookie butter, which is just like nut butter, only made with cookies instead of nuts. Biscoff spread, made form Biscoff cookies, is the most obvious example. I wanted to make a butter out of classic Nilla Wafers, an extremely underrated cookie in my opinion.
For an extra bit of sweet indulgence, I added some smooth and creamy white chocolate. The end result tasted like candy or frosting; too good to just spread on bread (not that I’d be against it, though). There was so much I could do with it: top pound cake or brownies, dip strawberries in it, or just eat it with a spoon. In the end, I opted to make it into super easy Nilla Wafer Truffles.
All you’ve got to do to make these is chill the “butter” enough to be able to roll it into balls. Then, most truffles need to be coated in something, whether it be powdered sugar, cocoa powder, or more chocolate, so I opted with rolling the truffles in dusting of cinnamon-sugar, a flavor that perfectly complements the creamy blend of white chocolate and Nilla wafers underneath.
What you wind up with tastes like if a snickerdoodle and a white chocolate truffle had a baby; it’s creamy and candy-like, but you get that cookie aspect as well, plus the coating of cinnamon. You cannot possibly imagine how heavenly these are until you’ve tried them. And considering how simple they are to make, you’ve got no excuse not to!
A Few Tips Before You Get Cooking:
- Biscoff cookies would work here as well.
- The dusting of cinnamon-sugar is optional. And if you’re looking for a substitute, try shredded coconut, chopped nuts, or powdered sugar.
- These babies make a great gift.
- Your kids will love making these with you. They’re easy, so kids can help out, and they’ll enjoy using one of their favorite snacks, Nilla Wafers.
Nilla Wafer Truffles
By The Smart Cookie Cook
Yield – about 1 dozen truffles
- 2 cups Nilla Wafers
- ½ cup white chocolate chips
- 2 tbsp. vegetable or canola oil
- Dash salt
- Cinnamon-sugar, for dusting
- In a food processor, process Nilla Wafers until they resemble a fine crumb. Add chips and salt. Stream in oil, pulsing, until it starts to combine. Continue to process until completely smooth, resembling the texture of peanut butter.
- Pour some cinnamon-sugar into a shallow bowl. Transfer mixture to a bowl and place in fridge until it firms up, about 15 minutes. Roll mixture into balls. The heat in your hands will soften them enough to roll. Immediately after rolling, before the outside of the truffle sets again, roll in the cinnamon-sugar to completely coat the outside. Set in a container lined with waxed paper and container with remaining mixture. Store in the air-tight container in the fridge. Let them come to room temperature before eating, or enjoy them straight out of the fridge.