These easy no-bake biscoff truffles are made with only 4 ingredients and get coated with a mixture of cookie butter and white chocolate. Packed with warm Speculoos cookie flavor, these biscoff balls are so delicious and make a great gift!
If you're looking for the easiest homemade dessert or snack, these biscoff truffles are it! A "choose your own adventure" type of dessert, these can be made with a thicker cookie texture or more creamy, and can also be dipped into your choice of chocolate.
That being said...I love the textured variety coated in a mixture of cookie butter and white chocolate for maximum cookie butter flavor!
Biting into one of these gives you an instant pop of warm spices and cinnamon, the chewy cookie butter center, and a creamy smooth outer chocolate shell.
These biscoff cheesecake truffles are perfect for the holidays and would make a great gift alongside these Chocolate Caramel Marshmallow Bars, Raspberry Brigadeiros or Edible Peanut Butter Cookie Dough.
And...if you're a cookie butter lover like me, try my cookie butter cookies, fudgy biscoff blondies, or mini Speculoos cheesecakes!
What is biscoff?
Biscoff is a type of Belgian cookie, typically called biscoff cookies in the U.S. and Speculoos in Europe and the rest of the world. They are typically served with coffee, and you'll oftentimes get them on airplane flights.
They are warm-spiced, crispy shortbread cookies with a prominent caramelized cinnamon flavor. Cookie butter, also known as biscoff spread, is made out of these cookies, ground and pulverized until the cookies break down, fats release, and spreadable consistency forms.
Cookie butter is the texture and consistency of creamy peanut butter, just with the flavor of biscoff.
- Biscoff spread. This can be found in most grocery stores under the Lotus brand. Trader Joe's also sells "cookie butter" that comes in creamy and crunchy varieties. A full jar will be used between the truffles and the chocolate coating.
- Biscoff cookies. These are also under the Lotus brand and typically come in a sleeve.
- Cream cheese. Full fat cream cheese (Philadelphia brand is best), at room temperature.
- White chocolate. Use good or decent quality white chocolate in bar form. I used Ghiradelli for this recipe.
How to Make Biscoff Truffles
STEP 1: Pulverize the biscoff cookies in a food processor until extremely fine.
STEP 2: Mix together the cream cheese and cookie butter until smooth, then add the Speculoos cookie crumbs (and cinnamon, if using) and mix until it comes together.
STEP 3: Use a 1 inch cookie scoop to scoop the dough, then squeeze it together with your hand a few times, then roll it into a ball. Freeze the biscoff bites for 15-30 minutes until solid.
STEP 4: Melt together chopped white chocolate and cookie butter, stirring every 30 seconds, until completely smooth.
STEP 5: Dip each ball in chocolate to coat, allow excess to drip, then place back on the cookie sheet.
STEP 6: Use the excess chocolate to drizzle more chocolate over the set truffles, then sprinkle with biscoff cookie crumbs.
Tips for Success
- Fine crumbs. Pulverize the biscoff cookies as fine as possible so there are no big chunks. This ensures smooth truffles.
- Level off the scoop. Put the dough the whole way into the scoop & remove any falling off the sides. This ensures even truffles each time.
- Squeeze before rolling. Squeeze the dough together a few times, then roll the balls.
- Freeze well. Be sure to freeze the pre-dipped truffles for 15-30 minutes so they are cold. This helps the truffles keep their shape best.
- Use a double boiler. White chocolate can be finicky, so it's best to use a double boiler, or gently reheat it over a double boiler if the mixture begins to seize as you make the balls.
- Remove excess chocolate. Once the truffles are cold again, tap the bottoms on their edges to remove any excess chunks or drizzles of chocolate coating.
For a few flavor variations, you can coat the biscoff truffles in any type of chocolate you'd like. You can omit the cookie butter in the coating completely, but I love how it provides extra cookie butter flavor.
Try milk chocolate, normal white chocolate, or dark chocolate if you prefer any of these, instead!
Storing and Freezing
Store the biscoff truffles in the fridge for two weeks. Remove from the fridge and allow them to stand at room temperature for 15-20 minutes before enjoying. Note that the chocolate coating does turn quite soft at room temperature, so you may need to lick your fingers after eating them!
To freeze, add the truffles to a zip top bag or sealed container and freeze for two months. Transfer the truffles to the fridge to thaw.
Biscoff has a flavor quite warm in spices, with prominent flavors of cinnamon and caramelized notes.
The best way to crush cookies by hand it to place them in a freezer gallon zip top bag, then use a rolling pin to crush them into crumbs. It's best to both whack the cookies and roll them for best results.
Yes. If you have a food processor, use that. Otherwise, put in a bit of elbow grease to bring everything together in a bowl. Try to incorporate everything as best as possible so the moisture is even throughout.
More Biscoff Cookie Butter Recipes
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- Food processor or blender
- Stand mixer with paddle attachment, or handheld mixer
- 1" cookie scoop
- 1 cup cookie butter (biscoff spread)
- ¾ cup Biscoff cookie crumbs finely ground
- 3 ounces cream cheese room temperature
- ½ teaspoon ground cinnamon optional
- ¼ cup cookie butter (Biscoff spread)
- 8 ounces white chocolate chopped
- Pulverize the biscoff cookies until very finely ground.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature cream cheese and cookie butter until smooth.
- Scrape down the sides, then add in the cinnamon and cookie crumbs and mix on low until completely combined (it may still look slightly crumbly, that's ok).
- Use a 1-inch cookie scoop to scoop out even scoops onto a sheet pan with parchment paper. Repeat until all dough is used.
- Squeeze together a ball of dough a few times in your hand, then roll it into a ball and place back on the tray. Repeat with remaining truffles.
- Add the tray to the freezer for 15-30 minutes to get very solid.
- Chop the white chocolate, then add it to a heat proof bowl with the remaining cookie butter.
- Microwave in thirty second intervals, stirring in between each, until the mixture is completely smooth. Alternatively, place the bowl on a Bain Marie and melt that way.
- Add a frozen truffle to the chocolate and use two forks to coat it completely, then lift it up to allow excess chocolate to fall. Return to the baking tray.
- Once all truffles are coated and set, use the remaining chocolate to drizzle a pattern on top of the truffles using a piping bag or fork. Add biscoff cookie crumbs to the drizzles, if desired.
These are AMAZING!
I can't disagree with this... haha. Thanks for reporting back.
Would you say the 3/4 cup of pulsed & crushed Biscoff cookies 🍪 = half the sleeve/package? Making for now for Christmas 🙂
Hi Cathrina - I'm so sorry, I'm not sure the amount I used! I would just blitz the whole package and then use can use extra for sprinkling on the tops and then freeze any remaining in a zip top bag for another use!
I think I ended up using half the sleeve and saved the rest as a topping for when they are finished 🙂
I made these for my holiday party last night and they were such a crowd pleaser! I impressed my guests with something that was super fast and easy to make (yay for no bake!). Highly recommend!
PS to those that are familiar with the snacks on a Delta flight, these are now lovingly referred to as “the Delta cookie truffle” in our household
This story LOL! Love it - so glad everyone enjoyed them. A good one to keep in the back pocket for sure.
Love these truffles. Super easy and tasty! Definitely one my kids will ask for every Christmas now!! (FYI..I decided to double the recipe at the last minutes... used a jar of the Biscoff cookie spread and then mixed in some of the Trader Joes cookie butter. I'm thinking this recipe would work great with either, or in my case, both!)
Hi Cindy, amazing! So happy to hear you enjoyed it and went for a double batch. Totally fine to use either spread, so good call on that - TJs just can't use the trademark Biscoff which is why they call it cookie butter!
Holy moly. These came together dangerously fast, and disappeared even faster. So rich and cookie-buttery. Highly recommend not over mixing so that you find some small crunchy pieces of biscoff when you eat. A delight!
WOW. These are absolutely amazing! So, so easy (and quick!) to make and taste so good! I had to put these in the fridge in the garage or I'd probably eat them all day long. My advice - just go ahead and make a double batch the first time around. You will not regret it.
The Cozy Plum
Yay! I DID have to hide my test batches from my husband 😉 Thanks so much.
Absolutely. To. Die. For! These are insanely delicious, incredibly easy to make, and perfect to just pop in your mouth! One is just enough to fulfill that sweet tooth craving... but it is also quite difficult to only have one! We will definitely be keeping a stash of these in our freezer at all times!
The Cozy Plum
YES! I know this feeling...thanks so much for making them, and glad you enjoyed them!
Where/How do you get/make cookie butter?
The Cozy Plum
Hi Tammy, you can buy cookie butter (also labeled as "Biscoff Spread") at most standard grocery store chains. It is typically under Lotus Brand in red packaging and you can find it by the peanut butter and nut spreads. You can also find it at Trader Joes labeled as "cookie butter"!