These easy no-bake biscoff truffles are made with only 4 ingredients and get coated with a mixture of biscoff spread and white chocolate. Packed with warm Speculoos cookie flavor, these biscoff balls are so delicious and make a great gift for the holidays!
Biscoff is a classic flavor for the holidays, but luckily, both the cookies and spread can be found at most grocery stores so you can enjoy these all year round. For a contrasting flavor, try these fruity raspberry truffles or raspberry brigadeiros!
If you really love the caramelized flavor of biscoff desserts, try these chewy biscoff blondies, easy cookie butter cookies, or creamy speculoos cheesecakes.
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Why You'll Love This Recipe
Textures - these treats have a chewy cookie butter center and a creamy, smooth outer chocolate shell. The truffles melt in your mouth as you eat them!
Flavor - biting into one of these gives you an instant pop of warm spices and cinnamon, reminiscent of the holiday season.
Easy to make - these biscoff chocolates can be made without special equipment and only require 4 ingredients.
Ingredients
- 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 in the cookie aisle.
- Cream cheese. Full-fat, brick style 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.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Coat the truffles in milk chocolate, normal white chocolate, or dark chocolate if you prefer any of these, instead!
- Drizzle melted cookie butter on top instead of more of the chocolate mixture.
- Roll the truffles in biscoff crumbs immediately after rolling them into balls for a more textured version.
How to Make Truffles
One: Mix together the biscoff spread and cream cheese until smooth.
Two: Add in the cookie crumbs and cinnamon and mix to combine.
Three: Use a spatula to mash it down until very smooth and hydrated.
Four: Use a 1" cookie scoop to measure out flesh scoops of dough.
Five: Add the dough to a parchment lined baking sheet, then roll in between your hands until smooth. Freeze for 15 minutes.
Six: Melt the cookie butter and white chocolate in bursts until melted and smooth.
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Seven: Coat the frozen truffles completely, then transfer back to the pan.
Eight: Transfer the excess chocolate to a piping bag (or zip top bag) and drizzle over the truffles. Top with extra cookie crumbs.
Expert Tips
- 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.
- Dip quickly. Because the truffles are cold, the chocolate sets rather fast. Chocolate dipping tools make this super efficient, but you can also use two forks.
- 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.
Recipe FAQs
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.
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.
No. You can also make these with a hand mixer, food processor, or just mix it all by hand with a rubber spatula and a bit of elbow grease! If mixing by hand, try to incorporate everything as best as possible so the moisture is even throughout.
This is some oil seeping out of the biscoff spread in the coating. Store the truffles with paper towels on the bottom and in between to soak up anything that may leak out.
Storage
Store the biscoff truffles in the fridge for two weeks. These can be enjoyed cold or at room temperature. Note that the chocolate coating does turn quite soft at room temperature.
Some oil from the cookie butter may seep from some of the truffles. I recommend storing them with a paper towel on the bottom and in between to soak up any oil that escapes.
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.
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What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
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- If you'd like to make the recipe in a different pan, use the pan size converter.
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📖Recipe
Biscoff Truffles
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 1" cookie scoop
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
Coating
- ¼ cup cookie butter (Biscoff spread)
- 8 ounces white chocolate chopped
Instructions
- Pulverize the biscoff cookies until very finely ground.1 cup Biscoff cookie crumbs
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature cream cheese and cookie butter until smooth.1 cup cookie butter (biscoff spread), 4 ounces cream cheese
- 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).½ teaspoon ground cinnamon
- 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.¼ cup cookie butter (Biscoff spread), 8 ounces white chocolate
- 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 chocolate dipping tools or two forks to coat it completely, then lift it up to allow excess chocolate to fall. Return to the baking tray. Repeat with all of the truffles.
- 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.
- Place the tray in the fridge to set the coating. Once chilled, break off any excess pieces of chocolate before storing.
Laurie says
Can I use dark chocolate instead of white chocolate?
Callan Wenner says
Totally! Just swap for the same amount.
Christina says
Hi! I just finished mixing the ingredients for these and I'm trying to figure out if I did something wrong before I melt the white chocolate. Is the mixture supposed to be extremely oily? I followed the recipe but doubled it. I used Philadelphia cream cheese and Lotus brand cookie butter. I don't recall any mention of it being super oily so just wondering if it's normal?
Callan Wenner says
Hi! It's definitely on the "greasier" side due to the oil in the biscoff spread but the actual rolled balls before dipping shouldn't be separating or overly oily. I hope I'm answering you're question here! After being dipped, some of them can seep small amounts of oil after 12-24 hours, so just store them with a bit of paper towels to absorb that in case it happens.
Stephanie says
My husband doesn’t bake or cook ever and he has made these 3 times! We love them! They are so easy to make and delicious!
Mo Iu says
I've made this recipe more times than I can count. I make very large quantities because they don't last. My neighbors are now addicted to them and honestly, I am too. I crave the taste and hint of ginger. This is definitely my go to and there's nothing to compare to the wonderful taste. Callan, you've outdone yourself with this one. A 5 star doesn't do it justice....
Callan Wenner says
Thank you so much for this kind review! We also love these and you're right...total crowd pleaser and they always go quick! Thanks so much for keeping them in your rotation!
KB says
These are AMAZING!
Callan Wenner says
I can't disagree with this... haha. Thanks for reporting back.
Cathrina says
Would you say the 3/4 cup of pulsed & crushed Biscoff cookies 🍪 = half the sleeve/package? Making for now for Christmas 🙂
Callan Wenner says
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!
Cat says
I think I ended up using half the sleeve and saved the rest as a topping for when they are finished 🙂
Emily says
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
Callan Wenner says
This story LOL! Love it - so glad everyone enjoyed them. A good one to keep in the back pocket for sure.
Cindy says
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!)
Callan Wenner says
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!
Aubrey says
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!
stef says
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 says
Yay! I DID have to hide my test batches from my husband 😉 Thanks so much.
Kaitlyn says
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 says
YES! I know this feeling...thanks so much for making them, and glad you enjoyed them!
Tammi says
Where/How do you get/make cookie butter?
The Cozy Plum says
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"!
Kathy says
Target seems to consistently carry Biscoff cookies and spread.