These Biscoff truffles are incredibly easy to make with just 3 ingredients. They’re packed with the rich, spiced flavor of Biscoff cookies and coated in a smooth white chocolate shell. Perfect for any occasion, these sweet treats are sure to impress and satisfy your sweet cravings.
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If you like cookie truffles like this Oreo truffle balls recipe, then you won't be able to resist these no- bake Biscoff truffles coated in white chocolate for a long.
No one can resist the taste of speculoos in these small indulgent cookie butter truffles balls made with just 3 ingredients, cookie crumbs, cream cheese and a chocolate coating.
These biscoff cookie truffles are very easy to make at home and children love them. This delicious treat can be made for any occasion, for a birthday party or just as a sweet treat.
Why you'll love these biscoff cookie balls
Craving more biscoff recipes? Give these a try: biscoff butter cookies recipe, Biscoff milkshake, Biscoff donut, Biscoff butter cookies, Biscoff buttercream, Biscoff layer cake and No bake biscoff cheesecake.
Ingredients You Need
You need these ingredients to make these biscoff cookie truffles:
- Biscoff cookies: Use lotus biscoff biscuits or any other type of speculoos cookie, reduce with a food processor to obtain crushed biscoff cookies.
- Cream cheese: The classic recipe uses full fat cream cheese (Philadelphia or other). You can replace it with a creamy Lotus biscoff spread to make cookie butter truffles, or use mascarpone cheese and Nutella spread.
- Chocolate: A coating of white chocolate as shown here, or use semi-sweet chocolate chips, dark chocolate, milk chocolate or more bittersweet chocolate.
How to Make Biscoff Truffles
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Blend the biscoff cookies finely in a food processor to obtain very fine crumbs without chunks.
Step 2: Place the biscoff crumbs in a small bowl and add the cream cheese and mix with your hands until you have a homogeneous ball Biscoff truffle mixture.
Step 3: Form balls of dough with your hands or with a small cookie scoop and place them on a large plate. Place the plate with the biscoff balls in the fridge for 20 minutes before rolling them a second time to give them a nice, smooth, round shape.
Chill: Then return the small balls to the fridge for around 30 minutes (or 15 minutes in the freezer) before coating them with melted chocolate.
Step 4: Heat the chopped white chocolate chips in a bowl over a double boiler or in the microwave until liquid and smooth melted white chocolate mixture.
Step 5: Prick a ball with a toothpick in the center and dip it into the melted chocolate until it is completely covered. Shake to remove excess chocolate, then place the ball on a baking sheet lined with parchment paper to cool until completely set.
Enjoy! Decorate with a piping bag melted biscoff spread and a few biscoff cookie crumbs on top and enjoy!
Tips for this recipe
Storage Instructions
Cookie butter truffles are best stored in the fridge in an airtight container for about 1 week. If you use a biscoff cookie butter spread or Nutella spread instead of cream cheese, you can store them at room temperature.
In the freezer: Freeze biscoff truffles for up to 3 months, just let them defrost gently in the fridge.
Variations & Substitutions
Recipe Questions
Can I use something other than cream cheese?
Yes, you can replace cream cheese with Biscoff cookie butter, Nutella spread, or buttercream frosting.
What type of chocolate works best?
White chocolate pairs well with Biscoff, but dark or milk chocolate can also be used depending on your preference.
How can I crush Biscoff cookies without a food processor?
Place the Biscoff cookies in a plastic bag, seal it, and use a rolling pin to crush them into fine crumbs.
More truffles and balls
I hope you love these easy biscoff cookie truflles. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Biscoff Truffles
- Total Time: 30 minutes
- Yield: 20 balls
Description
How to make biscoff cookie butter truffles with biscoff cookies, cream cheese and white chocolate coating (for about 20 truffles)
Ingredients
- 40 Biscoff Cookies - about 320 g
- 80 g (⅓ cup) Cream cheese - Philadelphia
- 250 g ( 1 ½ cups) White chocolate chips
- Lotus Biscoff cookie butter spread for decoration
Instructions
- Finely blend the biscoff cookies in a food processor to a fine cookie crumb.
- Place the ground cookies in a medium bowl, add the cream cheese and mix with your hands until you have a smooth, homogenous ball of dough.
- Form 20 balls of dough weighing around 20 g each and roll them between the palms of your hands to give them a nice round shape (if you have trouble, let them rest for 20 minutes in the fridge before rolling them a second time).
- Place the balls in the fridge for 30 minutes or 15 minutes in the freezer.
- Melt the white chocolate in a double boiler or microwave until completely melted and smooth.
- Place the white chocolate in a deep bowl and prick a truffle with a toothpick in the center and gently dip it into the melted white chocolate, shake off the excess white chocolate and place the coated truffle on a sheet of parchment paper.
- Repeat this step for all truffles, letting them cool completely until the chocolate has set.
- Decorate truffles with a piping bag filled with a melted biscoff cookie butter spread and cookie crumbs.
Notes
Storage: Keep biscoff truffles in the fridge for up to 1 week in a storage box.
Option :
- Replace cream cheese with mascarpone cheese, biscoff spread or Nutella spread.
- Replace white chocolate with milk or dark chocolate, candy melt, or a coating of cookie crumbs.
- If you have trouble forming balls, add more frosting, or if the mixture sticks too much, add more cookie crumbs.
- 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
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!