Okay, let’s talk about the easiest, most crave-worthy treat you can make in under 30 minutes: Biscoff Cookie Butter Truffles.
They’re soft, sweet, creamy, and packed with that spiced cookie butter flavor we all love.
No oven. No stress. Just mix, chill, dip, and eat.
That’s it. You only need a few ingredients, and they always disappear fast. Perfect for sharing (or not, no judgment).
Why I Love This Recipe
There’s something magic about cookie butter. I made these for the first time on a cozy weekend when I wanted something sweet but didn’t want to turn on the oven. I had a jar of Biscoff cookie butter and some leftover cookies. Boom—truffles happened. Since then, I’ve made them for parties, holidays, and honestly just because.
- No baking required
- Only 5 ingredients
- Super quick and easy
- They freeze beautifully
- They’re fancy enough to gift but simple enough for a weeknight
What You’ll Need
- 1 cup Biscoff cookie butter (smooth)
- 1 1/2 cups Biscoff cookie crumbs (about 18 cookies, crushed fine)
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 10 oz white chocolate chips or melting wafers
- Extra crushed Biscoff cookies for topping (optional)
Servings and Time
Servings: Makes about 20 truffles
Time: 15 minutes prep + 15 minutes chill = 30 minutes total
Pro Tips
- Use room-temp cream cheese so it blends smoothly
- Crush the cookies very fine—like sand—for the best texture
- Freeze the truffles for 10 minutes before dipping to make coating easier
- If your mixture feels too soft to roll, chill it for 5–10 minutes first
- Add a little coconut oil to your chocolate if it’s too thick for dipping
Tools Required
- Mixing bowl
- Rubber spatula
- Food processor or rolling pin (for crushing cookies)
- Small cookie scoop or spoon
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
Substitutions and Variations
- Swap white chocolate for dark or milk chocolate
- Add a pinch of cinnamon or nutmeg to the mix for extra spice
- Use Nutella or peanut butter instead of Biscoff (flavor will change!)
- Roll in cocoa powder or powdered sugar instead of dipping
Make Ahead Tips
You can make these up to 3 days ahead and store them in the fridge. Or freeze the rolled (undipped) truffles and dip them later when ready to serve.
Let’s Make Biscoff Truffles
Step 1: Combine the base
In a bowl, mix 1 cup Biscoff cookie butter, 4 oz softened cream cheese, 1 1/2 cups crushed Biscoff cookie crumbs, and 1/2 tsp vanilla extract. Use a rubber spatula to stir until smooth and fully combined.
Step 2: Scoop and shape
Use a small cookie scoop or spoon to portion the mixture into balls (about 1 inch). Roll them gently in your hands and place on a parchment-lined baking sheet.
Step 3: Chill
Pop the baking sheet in the freezer for 10–15 minutes until the truffles are firm and ready to dip.
Step 4: Melt chocolate
Melt 10 oz of white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring each time, until smooth.
Step 5: Dip and coat
Using a fork, dip each chilled truffle into the melted white chocolate, letting the excess drip off. Place back on the parchment paper. Top with extra crushed Biscoff cookies while still wet if you want.
Step 6: Let them set
Let the truffles sit at room temp for 10–15 minutes until the chocolate is firm. You can also chill them if you’re in a hurry.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Or freeze them in a sealed bag for up to 2 months. Let them sit at room temp for 10 minutes before serving from the freezer.
Why This Recipe Works (Quick Science)
Cream cheese adds structure and slight tang to balance the sweetness. The cookie butter acts as both flavor and fat, giving you a creamy, melt-in-your-mouth texture. Crushed cookies help bind everything together so you get that rich, truffle-like bite. White chocolate sets firm and smooth for a perfect finish.
Common Mistakes
- Mixture too soft? Chill it before rolling.
- Chocolate too thick? Add 1 tsp coconut oil to loosen it.
- Truffles falling apart? You may need finer crumbs or a bit more cookie butter.
- Chocolate cracking? Don’t dip if truffles are too frozen-cold. Let them warm slightly.
What to Serve With
- Hot coffee or chai latte
- Cold glass of milk
- Vanilla ice cream
- A charcuterie dessert board
- After dinner with espresso
FAQ
Can I use crunchy cookie butter?
Yes! It gives a little texture, but smooth works better for even mixing.
Do I have to use white chocolate?
Nope! Use milk, dark, or even drizzle with caramel.
Can I make these nut-free?
Biscoff is nut-free, but always double-check the labels.
Can I double the recipe?
Absolutely! Just use a bigger bowl.
Final Thoughts
Biscoff Cookie Butter Truffles are one of those no-fail recipes you’ll come back to again and again. They’re fun, easy, and make everyone smile. I hope you love them as much as I do. Try them out, and let me know how they turned out—or leave a comment with your favorite twist!
