Biscoff Truffles

These Biscoff Truffles are rich, creamy, and bursting with cookie butter flavor. With just four ingredients, they’re incredibly easy to make and perfect for when I want a quick yet indulgent treat. The crushed Biscoff cookies give them a sweet, spiced crunch, and the combination with cookie butter and white chocolate makes every bite melt-in-your-mouth delicious.

Why You’ll Love This Recipe

I love how effortless these truffles are to prepare, yet they look and taste like something from a fancy bakery. They’re great for sharing at parties, gifting, or just enjoying straight from the fridge. No baking, minimal prep, and a whole lot of flavor – these truffles are a win every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

18 Biscoff cookies (140 g)
1 cup (180 g) white chocolate chips or finely chopped white chocolate
½ cup (118 ml) heavy whipping cream
⅓ cup (85 g) cookie butter

directions

I start by crushing the Biscoff cookies. I usually put them in a zip-top bag and roll a rolling pin over them until they become fine crumbs, or I pulse them in a food processor. Then I measure out ⅔ cup of the crumbs and set them in a small bowl, placing the rest on a plate for coating later.

Next, I place the white chocolate chips or chopped white chocolate into a microwave-safe bowl and pour the heavy cream on top. I microwave it at 50% power for 30 seconds, stir, and repeat. I let the bowl sit for a minute, then stir gently until the chocolate fully melts. If needed, I microwave it again in 10-second bursts at 50% power, stirring between each, just until melted.

Once the mixture is smooth and lukewarm (about 100-103°F), I stir in the cookie butter until fully combined. Then I add the reserved ⅔ cup of cookie crumbs and mix thoroughly.

I cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill it in the fridge for 45 to 60 minutes, or until firm enough to scoop.

When the mixture is ready, I scoop out tablespoon-sized portions and roll them into balls. Then I roll each truffle in the remaining Biscoff cookie crumbs to coat them.

I enjoy them immediately or chill them again for 30 to 60 minutes if I want a firmer bite.

Servings and timing

This recipe makes about 20 truffles. It takes 15 minutes to prepare and about 1 hour to chill, for a total time of 1 hour and 15 minutes.

Variations

Sometimes I dip the finished truffles in melted white or dark chocolate instead of rolling them in cookie crumbs for a smooth shell. I’ve also added a pinch of cinnamon or nutmeg to the truffle mix for extra spice. If I’m serving them for the holidays, I decorate them with festive sprinkles or a drizzle of contrasting chocolate.

storage/reheating

I store the truffles in a tightly sealed container in the fridge for up to 1 week. For longer storage, I freeze them in an airtight container for up to 2 months. When I’m ready to eat one, I let it sit at room temperature for a few minutes or enjoy it chilled straight from the fridge.

FAQs

Can I use a different type of cookie?

Yes, but I find Biscoff cookies have the best flavor and texture for this recipe. Graham crackers or speculoos cookies work too.

Is it okay to use cookie butter straight from the fridge?

I let it come to room temperature so it mixes smoothly with the chocolate ganache.

Can I make the truffle mix ahead of time?

Yes, I make it a day in advance and keep it covered in the fridge until I’m ready to roll the truffles.

How do I keep the cookie crumbs from getting stale?

If I’m not using them right away, I store the crumbs in a sealed bag until I’m ready to roll the truffles.

Can I use heavy cream alternatives?

I recommend sticking with heavy cream for the best texture, but full-fat coconut cream could work in a pinch.

Why did my mixture turn oily?

That usually happens if the chocolate ganache was too hot when I added the cookie butter. I make sure it’s just lukewarm.

Can I make these dairy-free?

Yes, I use dairy-free white chocolate and full-fat coconut cream for a dairy-free version.

What kind of white chocolate is best?

I prefer high-quality white chocolate bars, finely chopped, for the best melt and flavor.

Can I coat these with something other than cookie crumbs?

Absolutely. I use cocoa powder, powdered sugar, or dip them in melted chocolate.

Do they need to stay refrigerated?

Yes, I keep them chilled to maintain their shape and texture.

Conclusion

These Biscoff Truffles are one of the easiest, most irresistible treats I make. The creamy texture, bold cookie butter flavor, and simple preparation make them a favorite for any occasion. Whether I’m gifting them or enjoying a few with coffee, they never last long in my kitchen.

Print