These no-bake Biscoff truffles have a soft, creamy cookie butter center wrapped in a crisp white chocolate coating. They’re rich, packed with Biscoff flavor, and finished with extra cookie crumbs for a little crunch. I love making them for holiday trays, parties, edible gifts, or whenever I want an easy dessert waiting in the fridge. If you love my viral Biscoff yogurt cheesecake, these bite-sized cookie butter truffles should be next on your list.
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Why You’ll Love These Biscoff Cookie Butter Truffles
I first came across these Biscoff truffles in a viral video from Eats Delightful Blog and knew I had to recreate them. After making them myself, I understood why they took off. The centers are soft, creamy, and packed with cookie butter flavor, while the white chocolate coating adds the perfect crisp shell.
The finely crushed cookies give the mixture enough structure to roll easily, and the cream cheese keeps the centers smooth instead of dry or crumbly. I also mix a little Biscoff spread into the white chocolate so the cookie butter flavor carries through every layer.
They’re easy to make ahead and keep well in the refrigerator, which makes them perfect for parties, holiday dessert trays, edible gifts, or a quick bite-sized treat whenever you want something sweet.
Ingredients You Need
Truffle Mixture:
- 2 cups Biscoff cookie crumbs (plus more for decorating)
- 4 oz full-fat cream cheese, room temperature
- ¼ cup Biscoff creamy cookie butter
Chocolate Coating:
- 8 oz good quality white chocolate
- 2 tablespoons Biscoff creamy cookie butter
Ingredient Notes
- Biscoff cookie crumbs: Grind the cookies into very fine, sand-like crumbs. I found that larger pieces make the centers harder to roll and can create bumps or cracks in the chocolate coating.
- Cream cheese: Use full-fat, brick-style cream cheese at room temperature. Softened cream cheese blends evenly into the crumbs and prevents small lumps from forming in the truffle centers.
- Biscoff cookie butter: Use the creamy variety so it blends smoothly into both the filling and white chocolate coating. Crunchy cookie butter can make the coating uneven.
- White chocolate: Use a good-quality white chocolate bar or melting wafers rather than white baking chips when possible. Chips often contain stabilizers that keep them from melting as smoothly.
- Coating temperature: Let the melted chocolate cool for about 5 minutes before dipping. If it’s still hot, it can soften the chilled truffles and make the coating slide off.
How to Make Biscoff Truffles
Step 1: Make the cookie crumbs
Line a large tray with parchment paper and set it aside.
Add the Biscoff cookies to a food processor and blend until they form very fine crumbs. Stop and scrape the sides as needed so no larger pieces remain.
Step 2: Mix the truffle mixture
Add the softened cream cheese and creamy Biscoff cookie butter to the food processor. Pulse until the mixture is smooth, evenly combined, and no streaks of cream cheese remain. The filling should feel soft but firm enough to hold its shape.
Step 3: Shape and chill
Use a 1½-tablespoon cookie scoop or spoon to portion the mixture. Roll each portion between your palms until smooth, then place it on the prepared tray.
Freeze the truffle balls for about 15 minutes, until they feel firm to the touch. They should be chilled enough to dip without becoming completely frozen.
Step 4: Make the white chocolate coating
Add the white chocolate and Biscoff cookie butter to a heat-safe bowl. Melt them over a double boiler or in the microwave in 30-second intervals, stirring after each one. Stop heating when the chocolate is about 90 percent melted, then stir until completely smooth. Let the coating cool for about 5 minutes so it’s warm but no longer hot.
Step 5: Coat the truffles
Drop one chilled truffle into the melted chocolate and turn it until completely coated. Lift it out with a fork and gently tap off the excess chocolate. Slide the truffle back onto the parchment-lined tray and immediately sprinkle it with extra Biscoff crumbs. Repeat with the remaining truffles, then refrigerate them until the coating is fully set. Refrigerate until ready to serve.
My Tips for the Best Biscoff Cookie Butter Truffles
- Portion the filling evenly. Use the same cookie scoop for every truffle so they chill at the same rate and look uniform once coated.
- Chill sticky filling before rolling. If the mixture feels too soft to shape cleanly, refrigerate it for 10 to 15 minutes. Don’t add extra cookie crumbs unless absolutely necessary, since too many can make the centers dry.
- Work with a few truffles at a time. Keep most of the truffles chilled while you dip a small batch. This prevents the centers from softening as the coating sits out.
- Use a narrow, deep bowl for dipping. The chocolate will be deep enough to cover each truffle completely without requiring a larger batch of coating.
- Keep the coating fluid between batches. If it begins to thicken, place the bowl over warm water for a few seconds and stir. Avoid reheating it aggressively, which can cause the white chocolate to harden.
- Remove excess coating from the bottom. After lifting a truffle with a fork, gently drag the fork across the edge of the bowl. This helps prevent a thick puddle of chocolate from forming underneath.
- Wipe the fork between dips. Crumbs and bits of filling can collect in the coating and make later truffles look uneven. A clean fork gives each one a smoother finish.
- Avoid freezing the centers solid. Truffles that are too cold can develop condensation or cause the coating to crack as they warm. They only need to feel firm enough to dip cleanly.
How to Store Biscoff Truffles
Store the Biscoff balls in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers to protect the white chocolate coating and keep the truffles from sticking together.
For longer storage, freeze them in a freezer-safe container for up to 2 months. Thaw the truffles overnight in the refrigerator before serving. Keep the container closed while they thaw to help prevent condensation from forming on the chocolate.
These truffles taste best chilled, but I like letting them sit at room temperature for 5 to 10 minutes before serving so the centers soften slightly. Since they contain cream cheese, don’t leave them out for more than 2 hours.
Biscoff Truffles FAQs
What are Biscoff truffles made of?
These Biscoff truffles have a no-bake filling made from finely crushed Biscoff cookies, cream cheese, and creamy Biscoff cookie butter. They’re dipped in white chocolate mixed with more cookie butter, then finished with extra cookie crumbs.
Is Biscoff spread the same as cookie butter?
Biscoff spread is a type of cookie butter made with crushed Lotus Biscoff cookies. Other brands sell similar speculoos cookie butter, but the flavor may vary slightly. Lotus describes its spread as Biscoff Cookie Butter and makes it from its caramelized cookies.
Can I use milk or dark chocolate instead of white chocolate?
Yes. Milk, semisweet, or dark chocolate can replace the white chocolate in the same amount. Dark chocolate makes the truffles less sweet, while milk chocolate gives them a richer flavor. White chocolate has the mildest flavor and allows the Biscoff filling to stand out.
Can I make Biscoff truffles without a food processor?
Yes. Place the cookies in a sealed plastic bag and crush them very finely with a rolling pin. Transfer the crumbs to a bowl, then mix in the softened cream cheese and cookie butter until evenly combined. The crumbs need to be very fine, so crushing them by hand may take longer than using a food processor.
Why is my Biscoff truffle mixture too soft?
The cream cheese may have been overly warm, or the cookie crumbs may not have been measured accurately. Refrigerate the mixture for 10 to 15 minutes before shaping it. If it’s still too soft, mix in additional Biscoff crumbs 1 tablespoon at a time. Add only enough to make the filling easy to roll, since too many crumbs can make the centers dry.
Why is my truffle mixture dry or crumbly?
The cookies may have been packed too tightly when measured, or the mixture may need more moisture. Mix in a small amount of softened cream cheese or Biscoff spread until the crumbs hold together when pressed.
Why did the chocolate coating crack?
The truffle centers may have been frozen too solid when they were dipped. As the filling warms and expands, the cold center can cause the chocolate shell to crack. Chill the truffles only until firm, and let the melted coating cool slightly before dipping. Avoid letting the rolled centers freeze completely.
Why is the white chocolate coating too thick?
White chocolate naturally melts thicker than some other chocolates, and overheating can make it even harder to dip. Warm it gently and stir frequently. If needed, mix in a small amount of neutral oil or shortening to loosen the coating.
Can I use crunchy Biscoff spread?
Creamy Biscoff spread is best because it creates the smoothest filling and coating. Crunchy spread can work in the truffle centers if you don’t mind a little texture, but I wouldn’t use it in the white chocolate coating because the cookie pieces can make dipping uneven.
Are Biscoff truffles gluten-free?
No. Original Lotus Biscoff cookies and Biscoff Cookie Butter contain wheat, so this recipe isn’t gluten-free. You’d need gluten-free speculoos-style cookies and a certified gluten-free cookie butter to make a gluten-free variation.
Are Biscoff truffles vegan?
Not as written. Although original Lotus Biscoff cookies and Biscoff Cookie Butter are vegan-friendly, this recipe also contains cream cheese and white chocolate, which usually contain dairy. You'd have to swap those for dairy-free cream cheese and vegan white chocolate.
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