Print

Biscoff Truffles Recipe

Print Recipe

★★★★★

4.5 from 301 reviews

Delicious and indulgent Biscoff Truffles made with Biscoff cookie crumbs, creamy cookie butter, and cream cheese, all coated in smooth white chocolate. These bite-sized treats offer a perfect blend of sweet, spiced flavors and a creamy texture, ideal for dessert or special occasions.

Ingredients

Scale

Truffle Base

  • 1 cup Biscoff cookie crumbs (finely ground)
  • 1 cup cookie butter (Biscoff spread)
  • 4 ounces cream cheese (room temperature)
  • ½ teaspoon ground cinnamon (optional)

Coating

  • 8 ounces white chocolate (chopped)
  • ¼ cup cookie butter (Biscoff spread)

Instructions

  1. Prepare cookie crumbs: Pulverize the Biscoff cookies until they are very finely ground to create the base texture for your truffles.
  2. Cream together base ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature cream cheese and 1 cup of cookie butter until the mixture is smooth and well combined.
  3. Add dry ingredients: Scrape down the sides of the bowl, then add in the ground cinnamon and Biscoff cookie crumbs. Mix on low speed until they are completely combined; the mixture may appear slightly crumbly, which is normal.
  4. Scoop dough balls: Use a 1-inch cookie scoop to portion out even scoops of dough onto a parchment-lined sheet pan until all dough is used.
  5. Form truffles: Squeeze each scoop a few times to bring it together, then roll into smooth balls and place back on the tray.
  6. Freeze truffles: Freeze the tray of truffles for 15-30 minutes until they are very firm and easy to coat.
  7. Melt coating: Chop the white chocolate and place it in a heatproof bowl along with ¼ cup cookie butter. Melt the mixture in the microwave in 30-second intervals, stirring between each until smooth. Alternatively, melt over a Bain Marie.
  8. Coat truffles: Using dipping tools or two forks, coat each frozen truffle fully in the melted white chocolate mixture. Let excess chocolate drip off, then return the coated truffles to the baking tray.
  9. Decorate truffles: Once all truffles are coated, use any remaining melted chocolate to drizzle decorative patterns on top with a piping bag or fork. Optionally, sprinkle additional Biscoff cookie crumbs on the drizzles.
  10. Set and store: Place the tray in the refrigerator until the chocolate coating is fully set. After chilling, gently break off any excess chocolate pieces before storing the truffles in an airtight container.

Notes

  • Use room temperature cream cheese to ensure a smooth and lump-free mixture.
  • If you prefer a stronger cinnamon flavor, you can increase the cinnamon quantity slightly or omit it entirely if undesired.
  • For easier handling, keep the truffles frozen until just before dipping in the chocolate coating.
  • Store finished truffles in the refrigerator to maintain freshness, ideally consuming within one week.
  • You can substitute white chocolate with milk or dark chocolate if desired, adjusting sweetness accordingly.

Keywords: Biscoff truffles, cookie butter truffles, no-bake truffles, white chocolate truffles, holiday treats, creamy truffles

Find it online: https://victoriablair.com/biscoff-truffles-recipe/