Description
Delicious and easy Biscoff cake pops coated in white chocolate — soft, creamy, and full of cookie butter flavor. Perfect for birthdays, parties, or gifting. (Makes about 20 cake pops)
Ingredients
- 34 Biscoff cookies (about 270 g)
- 114 g (½ cup) cream cheese
- 250 g (9 oz) white chocolate
- 2 tbsp Lotus Biscoff spread (for decoration)
Instructions
- Blend the Biscoff cookies into a fine powder.
- Mix with the cream cheese until you get a compact, slightly sticky dough.
- Roll 20 g portions into smooth balls and chill for 20 minutes.
- Melt the white chocolate in a double boiler or microwave until smooth.
- Dip each stick tip into chocolate, insert it into a ball, then dip the whole pop.
- Let the coating set on a stand or parchment paper.
- Once cooled, drizzle with warmed Biscoff spread using a piping bag.
Notes
Storage: Up to 1 week in the fridge or 3 months in the freezer.
- Add a bit of coconut oil or Mycryo to thin the melted chocolate.
- Swap cream cheese for mascarpone, Nutella, peanut butter, or Biscoff spread.
- Prep Time: 30 minutes
- Category: cake pops, cake, candy, chocolate
- Cuisine: American