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Biscoff Truffles Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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

Find it online: https://messykitchenmagic.com/biscoff-truffles-recipe/