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+ servings
Biscoff truffles in a bowl. The one on top has a bite removed.
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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 so delicious and make a great gift!
Prep Time5 minutes
Active time20 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American, Belgian
Servings: 18
Calories: 204kcal

Equipment

  • Food processor or blender
  • Stand mixer with paddle attachment, or handheld mixer
  • 1" cookie scoop

Ingredients

  • 1 cup cookie butter (biscoff spread)
  • ¾ cup Biscoff cookie crumbs finely ground
  • 3 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.
  • 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.

Notes

Store the truffles covered in the fridge for two weeks, or in a sealed container in the freezer for two months. The truffles are best enjoyed at room temperature (about 15-20 minutes out of the fridge), but do note the chocolate gets rather soft because of the cookie butter in the coating. 
If you'd prefer a finer, more smooth truffle dough, pulverize the crumbs, then add the cream cheese and cookie butter to the food processor (rather than transferring to the stand mixer). Pulse a few times, scrape it down, and continue pulsing until very smooth. 
If you'd prefer, you can also use milk chocolate, dark chocolate, or just white chocolate, omitting the cookie butter completely. 
If the chocolate begins to seize up while dipping the truffles, place it over a Bain Marie and stir until it loosens up again.
To remove excess chocolate, refrigerate the truffles after dipping, then gently press the bottom edges to get rid of the excess drizzles and mounded edges.

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