If you’ve ever found yourself hopelessly addicted to that creamy, caramel-spiced goodness called Biscoff cookie butter, you’re in for a treat. I’m excited to share my Biscoff Cookie Butter Truffles Recipe — a fan-freaking-tastic dessert that’s super easy to make and ridiculously delicious. When I first tried these truffles, I was amazed at how the crunchy Biscoff crumbs blended with smooth cream cheese and a luscious white chocolate coating to create the perfect bite-sized indulgence. So, grab your apron and let me walk you through this sweet journey!
Why You’ll Love This Recipe
- No baking required: You can whip these truffles up quickly without firing up the oven.
- Irresistibly creamy & crunchy: The mix of Biscoff cookie crumbs and cream cheese paired with silky white chocolate is dreamy.
- Perfect for gifting: These truffles make a great homemade gift that friends and family rave about.
- Customizable toppings: Add extra cookie butter drizzle or a sprinkle of crumbs for that wow factor.
Ingredients You’ll Need
I love how these ingredients come together with minimal effort and maximum flavor. They’re also easy to find at most stores, and the magic really happens in the mixing and chilling stages.
- Biscoff cookies: The star of the show, these provide that irresistible spiced crunch and iconic flavor.
- Biscoff cookie butter: This creamy spread adds moisture and intensity — it’s like cookie flavor turned into velvet.
- Cream cheese: Helps bind everything together and adds richness and smoothness; make sure it’s softened for easy mixing.
- White chocolate: The coating that turns these truffles into elegant, melt-in-your-mouth bites; finely chopping helps it melt evenly.
- Extra Biscoff cookie butter (optional): For drizzling at the end to amp up the flavor and make them extra pretty.
Variations
This Biscoff Cookie Butter Truffles Recipe is wonderfully adaptable. I enjoy playing around with flavors and coatings depending on the season or occasion, and you might too. Feel free to experiment!
- Dark chocolate coating: I once swapped the white chocolate for dark chocolate, and the bittersweet contrast with the Biscoff was heavenly.
- Nut toppings: Add chopped hazelnuts or pecans on top for extra crunch and a nutty twist.
- Spiced sprinkle: Mix a pinch of cinnamon or nutmeg into the dough to enhance the cookie butter’s warm spices.
- Dairy-free option: Try vegan cream cheese and dairy-free white chocolate to make these truffles dairy-free without sacrificing flavor.
How to Make Biscoff Cookie Butter Truffles Recipe
Step 1: Crush Those Biscoff Cookies
Start by lining a baking sheet with parchment paper—it’ll make cleanup and setting the truffles so much easier. Then, toss your Biscoff cookies into a food processor and pulse them until they’re fine crumbs. I love watching the transformation here because those crumbs are the base of the truffles’ fantastic texture. If you don’t have a food processor, pop the cookies in a sealed plastic bag and crush them with a rolling pin until finely ground.
Step 2: Mix in Cookie Butter and Cream Cheese
Microwave the ¼ cup of Biscoff cookie butter for 15-20 seconds—this softens it, making it easier to combinet with the cream cheese. Stir it well so it becomes smooth, then add the cookie butter and softened cream cheese to your food processor with the cookie crumbs. Pulse until everything forms a thick, cohesive dough. This is the step where I learned to watch the mixture and stop pulsing just once it starts sticking together—you want it uniform, not too dry or mushy.
Step 3: Form the Truffle Balls and Chill
Scoop out the dough and roll it into 1-inch balls using your hands. At first, the dough can be a little sticky, but light dusting of cocoa powder or a quick rinse of your hands with water helps tremendously here. Place the balls on your lined baking sheet. Then chill them in the fridge for at least an hour or pop them in the freezer for 20 minutes if you’re short on time. This firming up is key for easy dipping later.
Step 4: Melt the White Chocolate
While the truffles are chilling, melt the white chocolate in the microwave. I recommend doing this in 30-second increments, stirring well between each, to prevent scorching. When it’s smooth and silky, you’re ready to dip. I like to use a fork or a special dipping tool to coat each truffle, shaking off any excess chocolate so the coating isn’t too thick.
Step 5: Dip, chill, and decorate
Dip each chilled truffle in the melted white chocolate, place it back on the parchment-lined sheet, and pop the tray back in the fridge for an hour to let the chocolate set. If you want to take it a notch higher, warm 2 tablespoons of cookie butter for 15 seconds and drizzle or pipe it over the truffles before chilling again. Trust me, that finish is irresistible!
Pro Tips for Making Biscoff Cookie Butter Truffles Recipe
- Cookie crushing technique: Use a food processor for consistently fine crumbs, or crush in a plastic bag with a rolling pin for a rustic feel.
- Softened cream cheese is key: Taking the cream cheese out early avoids lumps and helps create that smooth dough perfectly.
- Avoid overheating white chocolate: Microwaving in short bursts with stirring prevents burning and keeps it glossy for dipping.
- Chill adequately before dipping: If the balls are too soft, the dipped chocolate might slide off or crack once hardened.
How to Serve Biscoff Cookie Butter Truffles Recipe
Garnishes
I usually keep it simple with a drizzle of extra cookie butter, but sometimes I’ll sprinkle crushed Biscoff cookies on top before the drizzle sets to add texture and visual appeal. You can also dust with a tiny pinch of sea salt or cocoa powder for a little contrast—it always surprises guests in the best way.
Side Dishes
These truffles shine on their own but pairing them with a hot cup of coffee or chai tea is my go-to because the warm spices complement the cookie butter beautifully. They’re also a lovely dessert bite alongside a scoop of vanilla ice cream or fresh berries for balance.
Creative Ways to Present
For holiday gifts or special occasions, I like to display the truffles in mini cupcake liners nestled inside a pretty box with parchment paper. You can also string a few truffles on decorative skewers and serve as dessert “kabobs” at parties — guests love the fun presentation and easy-to-eat format.
Make Ahead and Storage
Storing Leftovers
I keep leftover truffles in an airtight container in the fridge. They stay fresh and maintain their texture beautifully for up to a week—though in my house, they rarely last more than a couple of days! Just be sure they’re chilled well to keep the white chocolate shell nice and firm.
Freezing
If you want to make these ahead of time or save some for later, freezing works wonderfully. I pop them on a tray first so they don’t stick together, freeze until solid, then transfer to a sealed freezer bag. They keep well for up to 3 months. Just thaw in the fridge overnight before serving.
Reheating
No need to reheat these truffles since they’re best enjoyed chilled, but if you want a slightly softer bite, just let them sit at room temperature for 10-15 minutes before serving. This softens the cream cheese center just enough without melting the chocolate coating.
FAQs
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Can I use regular peanut butter instead of Biscoff cookie butter?
You can substitute peanut butter, but the flavor will be quite different. Biscoff cookie butter’s warm, caramelized spice notes are key to this truffle’s unique taste, so peanut butter will give you a nuttier, less spiced profile.
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How do I prevent the white chocolate coating from cracking?
Make sure the truffles are well chilled before dipping. Also, melt the white chocolate gently—overheating can cause it to become brittle as it cools. Lastly, avoid rapidly cooling the dipped truffles; allow them to set slowly in the fridge for a smooth finish.
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Can I make these truffles gluten-free?
Unfortunately, Biscoff cookies contain wheat so this recipe isn’t gluten-free as-is. You could try swapping for a gluten-free spiced cookie and gluten-free cookie butter if you want a similar flavor without gluten.
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How long do Biscoff Cookie Butter Truffles last?
If stored properly in the fridge, they last about a week. For longer storage, freezing is a great option—and they keep up to three months frozen without losing taste or texture.
Final Thoughts
I absolutely love how this Biscoff Cookie Butter Truffles Recipe comes together so easily but feels so special and indulgent. It’s one of those recipes that instantly brings smiles and makes you look like you put in way more effort than you actually did. Whether you’re making these for your next party, a cozy night in, or a gift to a friend, they’re guaranteed to impress. I really hope you give this recipe a try—I promise, once you do, these truffles will quickly become your new go-to sweet treat!
Print
Biscoff Cookie Butter Truffles Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
These Biscoff Truffles are decadent no-bake treats combining crushed Biscoff cookies, creamy cookie butter, and smooth cream cheese, all coated in a luscious white chocolate shell. Perfect for a sweet snack or elegant dessert, they are quick to prepare and require chilling time to set.
Ingredients
Biscoff Truffles
- 45 Biscoff cookies
- ¼ cup Biscoff cookie butter
- 8 ounces cream cheese, softened
Coating and Topping
- 10–12 ounces white chocolate, finely chopped
- 2 Tablespoons Biscoff cookie butter (optional topping)
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper and set it aside to keep the truffles from sticking during chilling.
- Process the cookies: Place the Biscoff cookies in a food processor and pulse until they become fine crumbs, forming the base texture for the truffles.
- Melt cookie butter and combine: Heat ¼ cup Biscoff cookie butter in a microwave-safe bowl for 15-20 seconds, stirring well. Add the warmed cookie butter and softened cream cheese to the food processor with the crumbs, then pulse until all ingredients combine into a thick, moldable dough.
- Form truffles: Using a spoon or hands, scoop and roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and chill them in the fridge for at least 1 hour or freeze for 20 minutes to firm up.
- Melt the white chocolate: Remove the balls from the fridge. Melt the finely chopped white chocolate in the microwave in 30-second increments, stirring well after each, until smooth and fully melted.
- Coat the truffles: Using a fork or dipping tool, dip each truffle ball into the melted white chocolate to coat evenly. Allow excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
- Chill to set coating: Return the coated truffles to the fridge for at least 1 hour to let the white chocolate harden and form a firm shell.
- Add optional decoration: If desired, microwave 2 tablespoons of Biscoff cookie butter for 15 seconds, stir, then drizzle or pipe it decoratively over the set truffles. Chill once more to set the drizzle before serving.
Notes
- For quicker chilling, freeze the truffles and chocolate-coated balls but be careful not to freeze too long as it can affect texture.
- Ensure cream cheese is softened to room temperature for easy mixing.
- White chocolate can be substituted with milk or dark chocolate if preferred.
- Store leftovers in an airtight container in the fridge for up to one week.
- Using a dipping tool or fork helps create an even chocolate coating and reduces mess.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 13g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
