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–+ servings
Biscoff Truffles

Deliciously Easy Biscoff Truffles to Melt Your Heart

These no-bake Biscoff Truffles combine a creamy cookie butter center with a white chocolate shell, creating an irresistible treat.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 20 truffles
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffle Base
  • 1 cup Biscoff cookie crumbs finely ground Speculoos cookies work best
  • 1 cup Cookie butter (Biscoff spread) feel free to substitute with a similar brand
  • 4 ounces Cream cheese make sure it's softened for easy mixing
  • 0.5 teaspoon Ground cinnamon optional, but highly recommended
For the Coating
  • 1 cup Extra cookie butter
  • 2 tablespoons White chocolate can use dark chocolate for a bolder flavor

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cookie scoop
  • Parchment Paper
  • Microwave or Bain Marie

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine cookie butter and softened cream cheese. Blend on low speed until smooth and creamy (about 1-2 minutes).
  2. Add Biscoff cookie crumbs and ground cinnamon (if using) to the mixing bowl. Stir gently until fully combined.
  3. Portion the mixture into equal-sized balls, rolling each until smooth. Place on a parchment-lined baking sheet and freeze for 15–30 minutes.
  4. Melt white chocolate and extra cookie butter together. Heat in intervals until silky smooth. Set aside to cool slightly.
  5. Dip each truffle into the melted mixture, ensuring they are fully coated. Allow excess chocolate to drip off.
  6. Refrigerate the coated truffles for at least 30 minutes until the chocolate is set.

Nutrition

Serving: 1truffleCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 2 weeks.

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