These easy no-bake biscoff truffles are made with only 4 ingredients and get coated with a mixture of cookie butter and white chocolate. Packed with warm Speculoos cookie flavor, these biscoff balls are so delicious and make a great gift!
If you're looking for the easiest homemade dessert or snack, these biscoff truffles are it! A "choose your own adventure" type of dessert, these can be made with a thicker cookie texture or more creamy, and can also be dipped into your choice of chocolate.
That being said...I love the textured variety coated in a mixture of cookie butter and white chocolate for maximum cookie butter flavor!
Biting into one of these gives you an instant pop of warm spices and cinnamon, the chewy cookie butter center, and a creamy smooth outer chocolate shell.
These biscoff cheesecake truffles are perfect for the holidays and would make a great gift alongside these Chocolate Caramel Marshmallow Bars, Raspberry Brigadeiros or Edible Peanut Butter Cookie Dough.
What is biscoff?
Biscoff is a type of Belgian cookie, typically called biscoff cookies in the U.S. and Speculoos in Europe and the rest of the world. They are typically served with coffee, and you'll oftentimes get them on airplane flights.
They are warm-spiced, crispy shortbread cookies with a prominent caramelized cinnamon flavor. Cookie butter, also known as biscoff spread, is made out of these cookies, ground and pulverized until the cookies break down, fats release, and spreadable consistency forms.
Cookie butter is the texture and consistency of creamy peanut butter, just with the flavor of biscoff.
- Biscoff spread. This can be found in most grocery stores under the Lotus brand. Trader Joe's also sells "cookie butter" that comes in creamy and crunchy varieties. A full jar will be used between the truffles and the chocolate coating.
- Biscoff cookies. These are also under the Lotus brand and typically come in a sleeve.
- Cream cheese. Full fat cream cheese (Philadelphia brand is best), at room temperature.
- White chocolate. Use good or decent quality white chocolate in bar form. I used Ghiradelli for this recipe.
STEP 1: Pulverize the biscoff cookies in a food processor until extremely fine.
STEP 2: Mix together the cream cheese and cookie butter until smooth, then add the Speculoos cookie crumbs (and cinnamon, if using) and mix until it comes together.
STEP 3: Use a 1 inch cookie scoop to scoop the dough, then squeeze it together with your hand a few times, then roll it into a ball. Freeze the biscoff bites for 15-30 minutes until solid.
STEP 4: Melt together chopped white chocolate and cookie butter, stirring every 30 seconds, until completely smooth.
STEP 5: Dip each ball in chocolate to coat, allow excess to drip, then place back on the cookie sheet.
STEP 6: Use the excess chocolate to drizzle more chocolate over the set truffles, then sprinkle with biscoff cookie crumbs.
- Fine crumbs. Pulverize the biscoff cookies as fine as possible so there are no big chunks. This ensures smooth truffles.
- Level off the scoop. Put the dough the whole way into the scoop & remove any falling off the sides. This ensures even truffles each time.
- Squeeze before rolling. Squeeze the dough together a few times, then roll the balls.
- Freeze well. Be sure to freeze the pre-dipped truffles for 15-30 minutes so they are cold. This helps the truffles keep their shape best.
- Use a double boiler. White chocolate can be finicky, so it's best to use a double boiler, or gently reheat it over a double boiler if the mixture begins to seize as you make the balls.
- Remove excess chocolate. Once the truffles are cold again, tap the bottoms on their edges to remove any excess chunks or drizzles of chocolate coating.
For a few flavor variations, you can coat the biscoff truffles in any type of chocolate you'd like. You can omit the cookie butter in the coating completely, but I love how it provides extra cookie butter flavor.
Try milk chocolate, normal white chocolate, or dark chocolate if you prefer any of these, instead!
Storing and Freezing
Store the biscoff truffles in the fridge for two weeks. Remove from the fridge and allow them to stand at room temperature for 15-20 minutes before enjoying. Note that the chocolate coating does turn quite soft at room temperature, so you may need to lick your fingers after eating them!
To freeze, add the truffles to a zip top bag or sealed container and freeze for two months. Transfer the truffles to the fridge to thaw.
What is the flavor in biscoff?
Biscoff has a flavor quite warm in spices, with prominent flavors of cinnamon and caramelized notes.How to crush cookies without a food processor?
The best way to crush cookies by hand it to place them in a freezer gallon zip top bag, then use a rolling pin to crush them into crumbs. It's best to both whack the cookies and roll them for best results.Can I make the truffles without a stand mixer?
Yes. If you have a food processor, use that. Otherwise, put in a bit of elbow grease to bring everything together in a bowl. Try to incorporate everything as best as possible so the moisture is even throughout.
More Biscoff Cookie Butter Recipes
- Cookie Butter Cookies
- Fudgy Biscoff Blondies
- Mini Speculoos Cheesecake
- 1 cup cookie butter (biscoff spread)
- 3/4 cup Biscoff cookie crumbs finely ground
- 3 ounces cream cheese room temperature
- 1/2 teaspoon ground cinnamon optional
- 1/4 cup cookie butter (Biscoff spread)
- 8 ounces white chocolate chopped
- Pulverize the biscoff cookies until very finely ground.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature cream cheese and cookie butter until smooth.
- Scrape down the sides, then add in the cinnamon and cookie crumbs and mix on low until completely combined (it may still look slightly crumbly, that's ok).
- Use a 1-inch cookie scoop to scoop out even scoops onto a sheet pan with parchment paper. Repeat until all dough is used.
- Squeeze together a ball of dough a few times in your hand, then roll it into a ball and place back on the tray. Repeat with remaining truffles.
- Add the tray to the freezer for 15-30 minutes to get very solid.
- Chop the white chocolate, then add it to a heat proof bowl with the remaining cookie butter.
- Microwave in thirty second intervals, stirring in between each, until the mixture is completely smooth. Alternatively, place the bowl on a Bain Marie and melt that way.
- Add a frozen truffle to the chocolate and use two forks to coat it completely, then lift it up to allow excess chocolate to fall. Return to the baking tray.
- Once all truffles are coated and set, use the remaining chocolate to drizzle a pattern on top of the truffles using a piping bag or fork. Add biscoff cookie crumbs to the drizzles, if desired.
- Store the truffles covered in the fridge for two weeks, or in a sealed container in the freezer for two months. The truffles are best enjoyed at room temperature (about 15-20 minutes out of the fridge), but do note the chocolate gets rather soft because of the cookie butter in the coating.
- If you'd prefer a finer, more smooth truffle dough, pulverize the crumbs, then add the cream cheese and cookie butter to the food processor (rather than transferring to the stand mixer). Pulse a few times, scrape it down, and continue pulsing until very smooth.
- If you'd prefer, you can also use milk chocolate, dark chocolate, or just white chocolate, omitting the cookie butter completely.
- If the chocolate begins to seize up while dipping the truffles, place it over a Bain Marie and stir until it loosens up again.
- To remove excess chocolate, refrigerate the truffles after dipping, then gently press the bottom edges to get rid of the excess drizzles and mounded edges.