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–+ servings
A bite removed from a biscoff truffle.
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5 from 16 votes

Biscoff Truffles

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 irresistible and make a perfect gift!
Prep Time5 minutes
Active time20 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American, Belgian
Servings: 18 truffles
Calories: 204kcal
Author: Callan Wenner

Equipment

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
US Customary - Metric

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.

Video

Notes

Store the truffles covered in the fridge for two weeks, or in a sealed container in the freezer for two months. Store with paper towels underneath and in between in case some of the oil separates. 

Nutrition

Calories: 204kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 41mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg