Biscoff Truffles

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.

And...if you're a cookie butter lover like me, try my cookie butter cookies, fudgy biscoff blondies, or mini Speculoos cheesecakes!

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!

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.

Biscoff has a flavor quite warm in spices, with prominent flavors of cinnamon and caramelized notes.

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.

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.

• Cookie Butter Cookies
• Fudgy Biscoff Blondies
• Mini Speculoos Cheesecake

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