Biscoff Truffles
Prep time: 30 mins | Refrigeration time: 1 hr | Total time: 1 hrs 30 mins
These easy Biscoff Truffles are everything you love about Biscoff cookies in one delicious little bite! Made with crushed cookies, creamy cookie butter, and cream cheese, then dipped in smooth white chocolate. They’re rich, perfectly spiced, and completely no-bake!
Biscoff Truffles
Prep time:
30 min
rEFRIDGERATION time:
1 hr
Total time:
1 hr 30 mins
These easy Biscoff Truffles are everything you love about Biscoff cookies in one delicious little bite! Made with crushed cookies, creamy cookie butter, and cream cheese, then dipped in smooth white chocolate. They’re rich, perfectly spiced, and completely no-bake!
– know before you bake –
Traci & Caylie’s
Recipe Highlights
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We’ve always loved Biscoff cookies. There’s just something about their buttery, caramelized flavor and subtle hint of spice that makes them impossible to resist!
And if you’ve tried our Biscoff Cookie Butter Cake, you already know how much we love baking with cookie butter.
But sometimes, you want something a little simpler. That’s where these Biscoff Truffles come in!
Instead of making a cake or a batch of cookies, we’re turning those same delicious flavors into soft, creamy little truffles covered in white chocolate.
The filling combines finely crushed Biscoff cookies with cookie butter and just enough cream cheese to bring everything together. It’s rich without being overly heavy, with plenty of that signature Biscoff flavor in every bite.
And the best part? You only need five ingredients, a food processor, and a little refrigerator time!
The Secret Is in the Cookie Butter Filling!
What makes these truffles especially delicious is that we use both Biscoff cookies AND cookie butter in the filling.
The crushed cookies give the truffles their signature caramelized flavor, while the cookie butter makes the centers extra rich and smooth. Cream cheese brings everything together and adds just a little tanginess to balance the sweetness.
The key is getting the cookies finely ground. You don’t want large pieces of cookie throughout the filling. Fine crumbs blend much more easily with the cream cheese and cookie butter, creating a soft, uniform texture that’s easy to scoop and roll.
We also recommend using room-temperature cream cheese. It mixes more smoothly with the cookie butter, so you won’t end up with little lumps throughout the filling.
Once everything is combined, just scoop, roll, and you’re ready for the chocolate!
Traci & Caylie Crossland
We’re the mother-daughter duo behind Bakers Table, sharing from-scratch recipes made with love, experience, and a serious passion for baking. Traci brings decades of baking expertise, while Caylie brings a fresh perspective and a love for all things creative. Together, we test every recipe to make sure it’s easy to follow and absolutely delicious. Read more about us and our blog →
“Our kitchen is where memories are made — and we’re so glad you’re here baking with us.”
Let’s Talk About That White Chocolate Coating!
White chocolate and Biscoff are such a delicious combination!
The creamy sweetness of the chocolate pairs beautifully with the warm, caramelized flavor of the cookies. Plus, the coating gives these soft truffles a lovely little shell that makes them feel like something you’d find in a candy shop.
We add a small amount of vegetable oil to the white chocolate to help create a smoother, more fluid coating that’s easier to dip.
The trick is to melt the chocolate gently.
White chocolate can be especially sensitive to overheating, so we recommend microwaving it in short, 20-second increments, stirring well between each one.
Once melted, dip each truffle into the chocolate, let the excess drip off, and place it back onto your parchment-lined pan.
Then refrigerate for about an hour, or until the chocolate is completely set.
That’s it! Beautiful little Biscoff truffles with minimal effort.
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When you make these Biscoff Truffles, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Biscoff Truffles
Ingredients
Truffles
- 8.8 ounces (about 32) Biscoff cookies
- 3 ounces Biscoff cookie butter
- 3 ounces cream cheese, room temperature (about 70℉/21℃)
Coating
- 1½ cups white chocolate
- 1 Tablespoon vegetable oil
Instructions
Truffles
- Line a sheet pan with parchment paper. Set aside.
- Place the cookies in the bowl of a food processor and process until finely ground.
- Beat the cookie butter and cream cheese together with an electric mixer.
- Stir in the cookie crumbs.
- Use a small (2 teaspoon) cookie scoop to portion the dough.
- Roll each portion into a ball and place on the parchment-lined pan.
Coating
- Combine the white chocolate and vegetable oil in a small bowl.
- Microwave in 20-second increments, stirring after each, until the chocolate is melted and smooth.
- Dip each truffle in the melted white chocolate, being sure to drain the excess, and place back on the parchment-lined pan.
- Refrigerate for 1 hour, or until set.
Notes + Tips!
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Let Me Introduce You!
Hi and welcome! We’re Traci and Caylie, a mother-daughter duo with 30+ years of combined experience in baking, recipe development, and food photography. Our expertly developed and delicious recipes have led us to be featured in publications such-as: Costco, Crate & Barrel, & more!
More about us →
Disclaimer
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