These Biscoff truffles taste just like my Biscoff cake pops but are even easier to make—soft, creamy, and full of cookie butter flavor in every bite.
These Biscoff truffles are smooth, creamy, and loaded with the rich flavor of Lotus cookie butter and crushed Biscoff biscuits.
They’re similar to my chocolate truffles, but with that signature caramelized cookie twist that makes them totally addictive.
You’ll only need three ingredients — Biscoff cookies, cream cheese, and melted white chocolate.
No baking, no fuss, just quick, delicious cookie butter truffles that come together in minutes and look as good as they taste.
Why you'll love this recipe
Only 3 ingredients – quick, simple, and no bake.
Rich Biscoff flavor – creamy cookie butter in every bite.
Perfect for gifting – cute, bite-sized truffles that impress.
Ingredients For Biscoff Truffles
- Biscoff cookies: Use Lotus Biscoff or any speculoos biscuits, finely crushed in a food processor for a smooth truffle texture.
- Cream cheese: Full-fat works best (e.g., Philadelphia). Swap for Biscoff spread, mascarpone, or even Nutella for a twist.
- Chocolate: Coat with melted white chocolate, or try dark, milk, or semi-sweet for a richer flavor.
Tips for this recipe
- Use fine crumbs: Blend cookies until powdery for smooth, even truffles.
- Chill the dough: Cold dough is easier to shape and dip.
- Good chocolate matters: Use quality white or dark chocolate for a glossy coating.
- Work fast: White chocolate sets quickly — dip a few at a time.
- Decorate last: Add a drizzle of melted Biscoff or crushed cookies once set.
How to Make Biscoff Truffles
Finely crush the Biscoff cookies in a food processor until very fine, sand-like crumbs.
In a bowl, mix the crumbs with cream cheese using a spoon or your hands until the dough comes together.
Shape into small balls (about 20 g each) and place them on a tray. Chill for 20–30 minutes, then roll again for perfectly round truffles.
Melt the white chocolate in a double boiler or microwave until smooth. Dip each truffle using a toothpick, shake off excess chocolate, and set on parchment paper to set.
Decorate with a drizzle of melted Biscoff spread and crushed cookies, then chill until firm.
Recipe Variations
- Dark Chocolate Biscoff Truffles: Coat with dark chocolate for a deeper, less sweet flavor.
- Biscoff Butter Truffles: Swap cream cheese for Biscoff spread for extra cookie butter flavor.
- Spiced Truffles: Add a pinch of cinnamon or ginger to the mix for a warm twist.
- Biscoff Nutella Truffles: Combine Biscoff and Nutella for a rich, creamy combo.
- Biscoff cake pops: Insert sticks into the balls like you would for Homemade cake pops.
Recipe Questions
Can I use Biscoff spread instead of cream cheese?
Yes, replace cream cheese with Biscoff cookie butter for a stronger flavor.
Can I make these truffles ahead?
Absolutely. They keep well in the fridge for up to a week.
What chocolate is best for coating?
White chocolate pairs perfectly with Biscoff, but dark or milk works too.
Can I freeze Biscoff truffles?
Yes, freeze them for up to 3 months and thaw in the fridge before serving.
More Biscoff Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Biscoff Truffles
- Total Time: 30 minutes
- Yield: 20 balls
Description
How to make easy Biscoff cookie butter truffles with Biscoff cookies, cream cheese, and a smooth white chocolate coating — creamy, crunchy, and full of spiced cookie flavor (makes about 20 truffles).
Ingredients
- 40 Biscoff cookies – about 320 g
- 80 g (⅓ cup) cream cheese – Philadelphia or full-fat
- 250 g (1½ cups) white chocolate chips
- Lotus Biscoff cookie butter spread – for decoration
Instructions
- Finely crush the Biscoff cookies in a food processor until you get a fine crumb.
- Place the crumbs in a medium bowl, add the cream cheese, and mix first with a spoon, then with your hands until smooth and slightly sticky.
- Form 20 small balls of about 20 g each, rolling them between your palms until perfectly round.
- If the mixture feels too soft, refrigerate for 20 minutes before reshaping.
- Chill the truffles for 30 minutes (or 15 minutes in the freezer) to firm up.
- Melt the white chocolate in a double boiler or microwave until completely smooth and runny, then pour it into a small deep bowl.
- Dip each truffle using a toothpick, coat completely, then shake gently to remove excess chocolate.
- Place on a sheet of parchment paper and let them cool until the coating is fully set.
- Decorate each truffle with a drizzle of melted Biscoff spread and a sprinkle of cookie crumbs.
Notes
Storage: Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Tips:
- Use fine crumbs for smooth truffles.
- Chill before dipping for clean, even coating.
- Use quality white chocolate for the best shine and texture.
- Add a drizzle of Biscoff spread for a bakery-style finish.
- Prep Time: 30 minutes
- Category: balls, truffles,
- Cuisine: American
Nutrition
- Serving Size: 1 TRUFFLE
- Calories: 146
- Sugar: 11.2 g
- Sodium: 130 mg
- Fat: 6.6 g
- Carbohydrates: 20.1 g
- Protein: 1.9 g
- Cholesterol: 6.7 mg
Lydia
I tried them and it was perfect and very easy to make. I just added some white chocolate and biscoff crumbs on top for decoration, and it was delicious. Thank you for the recipe!