Introduction

Biscoff Truffles are a deliciously rich and creamy treat that combines the warm, spiced flavor of Biscoff cookies with smooth white chocolate. Perfect for a sweet snack or sharing at parties, these bite-sized delights are surprisingly easy to make at home.

A white bowl filled with five round truffles coated in light brown cookie cream, each decorated with darker brown drizzle lines on top. One truffle is held above the bowl by a woman's hand, showing a textured inside with a crumbly, soft beige filling. The bowl sits on a wooden tray, surrounded by scattered cookie crumbs and light brown rectangular cookies on a white marbled surface, with more truffles in white paper cups placed around the tray. The background is soft and blurry with white cloth in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Biscoff cookie crumbs (finely ground)
1 cup cookie butter (Biscoff spread)
4 ounces cream cheese (room temperature)
½ teaspoon ground cinnamon (optional)
¼ cup cookie butter (Biscoff spread, for melting)
8 ounces white chocolate (chopped)

Instructions

Step 1: Pulverize the Biscoff cookies until very finely ground.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature cream cheese and 1 cup of cookie butter until smooth.
Step 3: Scrape down the sides of the bowl, then add the ground cookie crumbs and cinnamon (if using). Mix on low speed until fully combined. The mixture may look slightly crumbly, which is okay.
Step 4: Use a 1-inch cookie scoop to portion out even scoops of the mixture onto a parchment-lined sheet pan.
Step 5: Squeeze each scoop a few times in your hand, then roll it into a smooth ball and place it back on the tray. Repeat for all the truffle dough.
Step 6: Freeze the tray for 15 to 30 minutes until the truffles are very firm.
Step 7: Chop the white chocolate and place it in a heatproof bowl along with the remaining ¼ cup of cookie butter.
Step 8: Melt the chocolate and cookie butter together by microwaving in 30-second intervals, stirring between each, until smooth. Alternatively, melt over a bain-marie.
Step 9: Dip each frozen truffle into the melted chocolate using dipping tools or two forks to coat completely. Lift and allow excess chocolate to drip off, then return the truffles to the baking tray.
Step 10: Once all truffles are coated, use the remaining chocolate to drizzle a decorative pattern over them. Optionally, sprinkle some Biscoff cookie crumbs on top.
Step 11: Refrigerate the truffles to set the chocolate coating. Once chilled, break off any excess chocolate pieces before storing.

Tips & Variations

For a richer flavor, add a pinch of sea salt to the white chocolate coating.
Swap the white chocolate for milk or dark chocolate if preferred.
Use mini cupcake liners to hold the truffles for easier serving.
Allow the truffle mixture to chill in the fridge for an hour before scooping if it’s too soft to handle.

Storage

Store Biscoff truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the fridge before serving. Reheat is not recommended as it can affect the texture.

How to Serve

A white bowl holds several round truffles coated in smooth, light brown chocolate with delicate darker brown drizzle lines circling each one; one truffle is cut in half and placed on top, revealing a textured, moist, golden brown filling inside. Some small brown crumb bits are sprinkled gently on the truffles and bowl edges. The bowl is set on a wooden tray against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Biscoff truffles without a stand mixer?

Yes, you can mix the cream cheese and cookie butter by hand using a sturdy spoon or hand mixer, though it may take a bit more effort to achieve a smooth consistency.

What can I use if I don’t have Biscoff cookies?

You can substitute with any spiced or cinnamon-flavored cookies, though the unique Biscoff flavor is key to this recipe’s taste. Graham cracker crumbs are a close alternative but will change the flavor profile.

Biscoff Truffles Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

Deliciously smooth and creamy Biscoff truffles made from a blend of Biscoff cookie crumbs, cookie butter, cream cheese, and coated in white chocolate. These no-bake treats combine crunchy and velvety textures with a subtle hint of cinnamon for added warmth, perfect for an indulgent snack or dessert.

Author: Maya
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 50 minutes
Yield: Approximately 20 truffles 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Truffle Mixture

1 cup Biscoff cookie crumbs (finely ground)
1 cup cookie butter (Biscoff spread)
4 ounces cream cheese (room temperature)
½ teaspoon ground cinnamon (optional)

Coating and Drizzle

¼ cup cookie butter (Biscoff spread)
8 ounces white chocolate (chopped)

Instructions

Grind Cookies: Pulverize the Biscoff cookies until very finely ground using a food processor or blender. This ensures a smooth texture for the truffle base.
Cream Cheese and Cookie Butter: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature cream cheese and 1 cup of cookie butter until smooth and fully combined.
Add Cinnamon and Cookie Crumbs: Scrape down the sides of the bowl, then add the ground cookie crumbs and ground cinnamon (if using). Mix on low speed until fully incorporated, although the mixture may still look slightly crumbly.
Form Truffles: Using a 1-inch cookie scoop, portion out even scoops onto a parchment-lined sheet pan. Then, squeeze each scoop a few times in your hands and roll into a smooth ball before placing back on the sheet pan. Repeat with remaining dough.
Freeze Truffles: Place the tray in the freezer for 15-30 minutes to allow the truffles to firm up and become very solid for easier dipping.
Melt Coating: Chop the white chocolate and combine it with the remaining ¼ cup of cookie butter in a heatproof bowl. Melt the mixture by microwaving in 30-second intervals, stirring between each, until smooth. Alternatively, melt using a Bain Marie (double boiler).
Dip Truffles: Remove one truffle at a time from the freezer and coat it completely in the melted white chocolate mixture using chocolate dipping tools or two forks. Lift and allow excess chocolate to drip off before returning the coated truffle to the baking tray. Repeat for all truffles.
Decorate: Once all truffles are coated and the chocolate has started to set, drizzle any remaining melted chocolate over the truffles using a piping bag or a fork. Optionally, sprinkle with extra Biscoff cookie crumbs on top of the drizzles for added texture.
Chill and Finish: Refrigerate the tray of coated truffles until the coating is fully set. Once chilled, gently break off any excess chocolate pieces from the bottoms before storing the truffles in an airtight container.

Notes

For best results, use room temperature cream cheese to ensure smooth mixing.
The ground cinnamon is optional but adds a warm spice note.
If you don’t have a cookie scoop, you can use a tablespoon to portion the dough.
Freezing the truffles before dipping helps the coating harden quickly and prevents melting.
Store the finished truffles in the refrigerator and consume within one week for freshness.
These truffles can be made ahead and frozen for longer storage; thaw in the refrigerator before serving.

Keywords: Biscoff truffles, cookie butter truffles, no-bake dessert, white chocolate truffles, cream cheese truffles