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Cookie Butter Cake Balls

There’s something truly magical about turning simple ingredients into a treat that lights up faces, and Cookie Butter Cake Balls do just that! These delightful little bites, infused with the exquisite flavors of cookie butter, are perfect for any occasion — be it a special celebration, a fun family project, or a satisfying snack.

Biscoff cookie butter cake balls on a black plate.

My teen daughter always jumps in to help me make these cake balls – there’s just something so fun about rolling the balls of tasty goodness! Rather than relying on store-bought frosting, I make homemade cookie butter frosting that has just the right amount of scrumptious cookie butter flavor for the cake balls.

Everything kicks off with a simple box of cake mix. Preparing the cake a day or two in advance works wonders, especially since cake that’s slightly drier tends to hold together better, making for the perfect cake balls.

Once the cake is ready, it’s time to whip up the frosting and start rolling those delightful balls!

Another key to this recipe is using candy melts instead of traditional white chocolate, which requires tempering to achieve a shell-like coating. Candy melts, on the other hand, are not only more budget-friendly than chocolate but also incredibly user-friendly. I typically stock up on them at craft stores like Hobby Lobby or Michael’s.

Eager for a taste of these sweet treats? Whip up a batch of these Cookie Butter Cake Balls today!

Cookie Butter Cake Balls on a plate.

What You’ll Love About Cookie Butter Cake Balls


  • You can use Biscoff or Speculoos cookie butter, or make your own.
  • The rich, caramel undertones of cookie butter ensure each cake ball is a delectable treat.
  • This is a fantastic recipe to tackle with kids, who will have a blast rolling out the balls.
  • Shaped into ping-pong sized balls, they’re just the right size for a satisfying two-bite treat.
  • The candy coating encases the cake balls, making them easy to enjoy without any fuss.

Ingredients

  • Vanilla cake mix
  • Cookie butter – Suggested: Biscoff or Speculoos.
  • Butter – Softened.
  • Vanilla extract
  • Powdered sugar
  • Milk
  • White candy coating
  • Brown/chocolate candy coating
  • Biscoff cookies – Biscoff or similar, crushed.

How To Make Cookie Butter Cake Balls

  1. Break apart the cooled cake into a large bowl, ensuring there are no large chunks. An electric hand mixer can speed up this process significantly.
  2. Prepare the frosting by blending the cookie butter and butter in a stand mixer or using a hand mixer.
  3. Incorporate the vanilla extract and then on low speed, gradually mix in the powdered sugar. Add milk one tablespoon at a time until the frosting is smooth and spreadable.
  4. Mix about half of the frosting into the crumbled cake initially, then continue adding little by little until the mix is malleable and holds together in ball form.
  5. Shape the mixture into ping-pong-sized balls and place them on a parchment paper-lined baking sheet.
  6. Freeze the cake balls for at least two hours to harden.
  7. Melt the white candy coating as per the package’s instructions. Add a bit of coconut oil if it seems too thick.
  8. Dip each hardened cake ball into the melted candy coating with a fork, letting excess drip off before placing them back on the parchment.
  9. Decorate the balls quickly with a drizzle of melted chocolate candy coating and a sprinkle of crushed cookies while the coating is still wet.
  10. Let set completely at room temperature or chill them to firm up faster.

Step-By-Step Process

Chef Jenn’s Tips

  • Use a cookie scoop to ensure each cake ball is uniformly sized.
  • If the candy coating thickens, thin it with a little coconut or vegetable oil for easier dipping.
  • Embellish with themed sprinkles or vary the colors of the candy coatings for different occasions.
  • These cake balls are perfect for using up any leftover cake and can be made ahead of time.

Recommended

Serving Suggestions

Serve Cookie Butter Cake Balls as a delightful finish to any meal, or pair them with strong coffee or a glass of cold milk to complement their sweet, rich flavor. They’re also a fantastic side to a scoop of vanilla ice cream or light sorbet, adding a rich texture and flavor contrast.

Storage

Keep your Cookie Butter Cake Balls fresh in an airtight container at room temperature for up to 5 days. For extended storage, refrigerate them for up to two weeks or freeze for up to two months. Allow them to reach room temperature before serving to maximize flavor and texture. Enjoy the sweet simplicity and rich flavor of these delightful treats at your next gathering or family dessert time!

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Biscoff cookie butter cake balls on a black plate.

Cookie Butter Cake Balls

Chef Jenn
These 2-bite Cookie Butter Cake Balls are so good! Not too sweet and loaded with creamy cookie butter, they're the perfect dessert for sharing or piling high on a platter!
No ratings yet
Prep Time 30 minutes
Chilling time 2 hours
Total Time 2 hours 30 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cake balls
Calories 133 kcal

Ingredients
  

  • 1 box vanilla cake mix prepare as directed and cool
  • ½ cup cookie butter suggested: Biscoff or Speculoos
  • 2 tablespoons butter softened
  • ¼ teaspoon vanilla extract
  • ½ cup powdered sugar
  • 2-3 tablespoons milk adjust as needed
  • white candy coating about 2 cups or one package
  • brown/chocolate candy coating about 1/4 cup
  • 2 cookies Biscoff or similar, crushed

Instructions
 

  • Break apart the cooled cake into a large bowl, ensuring there are no large chunks. An electric hand mixer can speed up this process significantly.
  • Prepare the frosting by blending the cookie butter and butter in a stand mixer or using a hand mixer.
  • Incorporate the vanilla extract and then on low speed, gradually mix in the powdered sugar. Add milk one tablespoon at a time until the frosting is smooth and spreadable.
  • Mix about half of the frosting into the crumbled cake initially, then continue adding little by little until the mix is malleable and holds together in ball form.
  • Shape the mixture into ping-pong-sized balls and place them on a parchment paper-lined baking sheet.
  • Freeze the cake balls for at least two hours to harden.
  • Melt the white candy coating as per the package's instructions. Add a bit of coconut oil if it seems too thick.
  • Dip each hardened cake ball into the melted candy coating with a fork, letting excess drip off before placing them back on the parchment.
  • Decorate the balls quickly with a drizzle of melted chocolate candy coating and a sprinkle of crushed cookies while the coating is still wet.
  • Let set completely at room temperature or chill them to firm up faster.

Notes

Chef Jenn’s Tips

  • Use a cookie scoop to ensure each cake ball is uniformly sized.
  • If the candy coating thickens, thin it with a little coconut or vegetable oil for easier dipping.
  • Embellish with themed sprinkles or vary the colors of the candy coatings for different occasions.
  • These cake balls are perfect for using up any leftover cake and can be made ahead of time.

Nutrition

Serving: 1cake ballCalories: 133kcalCarbohydrates: 23gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 3mgSodium: 160mgPotassium: 16mgFiber: 0.2gSugar: 13gVitamin A: 32IUCalcium: 49mgIron: 0.4mg
Keyword cake balls
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