Description
These no-bake Biscoff Truffles are a delightful blend of creamy cookie butter and cream cheese, rolled in finely ground Biscoff cookie crumbs and coated with a luscious white chocolate and cookie butter glaze. With just 4 main ingredients and a simple coating process, these truffles offer a perfect balance of warm Speculoos spice and sweet white chocolate, making an irresistible treat or a thoughtful homemade gift.
Ingredients
Main Ingredients
- 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
- ¼ cup cookie butter (Biscoff spread)
- 8 ounces white chocolate, chopped
Instructions
- Prepare Biscoff Cookie Crumbs: Pulverize the Biscoff cookies until they are very finely ground to create 1 cup of crumbs.
- Cream Cream Cheese and Cookie Butter: In a stand mixer bowl fitted with the paddle attachment, cream together the room temperature cream cheese and 1 cup of cookie butter until the mixture is smooth and homogeneous.
- Add Cinnamon and Crumbs: Scrape down the sides of the bowl, then add in the ground cinnamon and Biscoff cookie crumbs. Mix on low speed until fully combined, noting that the mixture may look slightly crumbly but this is fine.
- Scoop and Shape Truffles: Use a 1-inch cookie scoop to portion the truffle mixture onto a parchment-lined sheet pan. Squeeze and roll each scoop in your hands to form smooth balls, then place them back on the tray.
- Freeze Truffles: Place the tray of shaped truffles into the freezer for 15-30 minutes to allow them to firm up and become very solid.
- Melt Coating Mixture: Chop the white chocolate and combine it with ¼ cup of cookie butter in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. Alternatively, melt using a Bain Marie.
- Coat Truffles: Dip each frozen truffle into the white chocolate and cookie butter coating using dipping tools or two forks, ensuring it is completely covered. Lift off excess coating and place the coated truffle back onto the parchment-lined tray. Repeat for all truffles.
- Decorate: Use remaining chocolate mixture to drizzle decorative patterns on top of the coated truffles with a piping bag or fork. Optionally, sprinkle extra Biscoff cookie crumbs on the drizzles for added texture.
- Chill and Set: Refrigerate the tray to allow the coating to fully set. Once chilled, remove any excess chocolate pieces before storing the truffles.
Notes
- Use room temperature cream cheese for easier creaming and smoother texture.
- Ground cinnamon is optional but adds warm spice that complements the Biscoff flavor.
- If you don’t have a stand mixer, use a hand mixer or mix thoroughly by hand.
- Freezing the truffles before coating helps the chocolate set quickly and prevents melting or softening.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For a firmer truffle, chill overnight before coating.
