Biscoff Truffles (No Bake Recipe)
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These no bake Biscoff truffles are made with 3 simple ingredients. Filled with warm spices, they’re perfect for the holiday season or anytime you’re craving a sweet treat.
If you’re a fan of Lotus Biscoff cookies like me, you are going to love these truffles! The rich creaminess of the chocolate and cream cheese paired with the distinct taste of the Biscoff cookies is an irresistible combination.
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But I think the best part is that this is a no bake recipe, making them an easy treat that can be whipped up in no time. I had leftover cookies and spread from making Biscoff Rice Krispie Treats, so I figured why not make cookie balls too.
These not only make a wonderful holiday treat on a dessert board, but when wrapped neatly in a cello bag with ribbon they also make a great gift. We love giving these and Oreo truffles to our neighbors during the holiday season.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
These sweet, creamy treats are proof that the best things often come in small packages. Whether you’re sharing them with loved ones or indulging your sweet tooth, these homemade cookie butter truffles are sure to bring a smile to your face.
So what are you waiting for? Make a batch today!
What does Biscoff taste like?
The signature Biscoff flavor is warm from the cinnamon but it also has a rich, sweet taste from the brown sugar. This combination of flavors create a unique caramel/toffee/butterscotch undertone that you will find in both the Lotus Biscoff biscuits and the cookie butter spread.
Ingredients Needed to Make Biscoff Truffles
- Biscoff cookies (without the cream) – if you can’t find Lotus Biscoff cookies, Trader Joe’s speculoos cookies are the same thing.
- cream cheese – full fat cream cheese or low fat cream cheese can be used.
- Ghirardelli vanilla melting wafers – see the variations section for more options.
Get the complete ingredients & directions in the recipe card below.
How to Make Easy Biscoff Truffles
Prepare a baking sheet by lining it with parchment paper.
Using a food processor or high-speed blender, process the Biscoff cookies into fine crumbs. Reserve half a cup of cookie crumbs for later use.
Place softened cream cheese in a large mixing bowl and beat with a hand mixer until it has a smooth and creamy consistency.
Combine the cookie crumbs with the cream cheese and beat until reaching the consistency of a cookie dough batter.
Use a small cookie scoop (1.5 inches) to make small balls. Roll the dough balls in between the palms of your hands into a smooth, firm ball and place on the cookie sheet. Repeat until all of the Biscoff cookie truffles are rolled out.
Chill the Biscoff balls in the refrigerator for 1-2 hours.
Once the cookie balls are chilled, melt vanilla melting wafers in a double boiler over low heat, stirring every 30 seconds, until they are completely melted and smooth. Be careful not to overheat, as the chocolate may seize.
Dip the chilled cookie balls into the melted chocolate one at a time using a fork, ensuring it’s fully submerged. Carefully lift it out and tap the fork against the side of the bowl to remove excess chocolate coating.
Transfer the coated truffle back to the tray and immediately sprinkle with reserved Biscoff crumbs. Repeat this step for the remaining cookie balls.
Chill the Biscoff cookie balls once more until the coating has set up.
Store the truffle cookie balls in the refrigerator until you are ready to serve.
Tips for Making Cookie Butter Truffles
- Softened cream cheese mixes easier than cold so make sure to allow time for it to soften up before starting.
- If you don’t have a blender or food processor, place the cookies in a Ziplock bag and seal. Then crush the cookies with a measuring cup or rolling pin until they are fine crumbs.
- You can also microwave the chocolate in 30 second intervals until smooth if you don’t want to use a double boiler. Avoid overheating so the chocolate doesn’t seize.
- Use a chocolate dipping fork to dip the truffle balls if you have one.
- You’ll need to decorate the tops quickly. The crushed Biscoff cookies need to be added to the truffles before the chocolate sets or it won’t stick.
Biscoff Truffles Cookie Balls Recipe Variations
Chocolate coating: substitute white chocolate chips, dark chocolate, or milk chocolate Ghirardelli flavors. Melting wafers or almond bark can also be used. Just be sure to go with a good quality chocolate for the best taste and smoother melting.
Toppings: you can use crushed nuts, or drizzle with warm Lotus Biscoff spread (aka Biscoff cookie butter). Simply melt the spread in the microwave for 20-30 seconds, stir and drizzle over top of the truffles.
How to Store Leftover Cookie Butter Truffles
The cookie butter truffles need to be kept in the fridge until it’s time to serve them. Leaving them out for more than two hours might cause the interior to become soft and cracks may appear on the exterior shell.
These no bake truffles will last for about 2 weeks when refrigerated in an airtight container. Bring them to room temperature before serving. I like to set them out 20-30 minutes ahead of time.
Can you freeze Biscoff truffles?
Yes! After the coating has set, place the tray of truffles into the freezer for 1-2 hours to flash freeze. Then transfer them to a Ziploc bag or freezer safe container for up to 3 months. Thaw in the refrigerator overnight before serving.
More Amazing Truffles and No Bake Treats
- Strawberry Cake Balls (Made with Cake Mix)
- Peppermint Cake Balls
- Chocolate Covered Cookie Dough Bites
- Preacher Cookies {No Bake}
No Bake Biscoff Truffles
Equipment
Ingredients
- 2- 8.8-ounce packages Biscoff cookies, the ones without the cream filling
- 8- ounce package cream cheese, softened at room temperature
- 10- ounce bag vanilla Ghirardelli melting wafers
Instructions
- Line a baking tray with parchment paper and set it aside.
- Place the Biscoff cookies in a food processor or high speed blender. Pulse into fine crumbs. Set aside ½ cup to use for the topping.
- In a large mixing bowl, beat the softened cream cheese with a mixer on medium speed, until smooth and creamy.
- Add the cookie crumbs to the beaten cream cheese. Mix on medium speed until well combined, until it reaches the consistency of a cookie dough.
- Scoop up the dough with a 1.5” cookie scoop and place the dough balls on the parchment paper lined tray. Roll each ball firmly in the palms of your hands until they are smooth and round, then return to the baking tray. Continue until all the dough balls have been rolled.
- Place the tray of dough balls in the refrigerator to chill for 1-2 hours.
- After the truffles have chilled, place the vanilla melting wafers in a double boiler and heat over low heat. Melt the wafers, stirring every 30 seconds, until fully melted and smooth. Do not overheat or the chocolate may seize and thicken.
- Use a fork to dip the cookie balls one at a time into the melted chocolate, submerging it completely. Lift the ball out and gently tap the fork against the side of the double boiler or bowl to remove any excess coating.
- Place the coated truffle ball back onto the baking tray and immediately top with a pinch of the cookie crumbs. Repeat with the remaining cookie balls.
- Place the tray back in the refrigerator and chill until the coating has set up.
Notes
- Make sure the cream cheese is softened so it’s easier to mix the dough.
- If you don’t have a food processor or high speed blender, place the cookies in a gallon-size ziptop bag and crush with a rolling pin or measuring cup. You want fine crumbs without any chunks.
- If you don’t have a double boiler, melt the wafers in the microwave. Use a microwave-safe bowl and heat on a low setting to melt the vanilla wafers, stirring every 30 seconds until fully melted and smooth. Do not overheat or it will seize and thicken.
- Make sure you add the crumb or sprinkle topping immediately after dipping each truffle.
- Storing: cookie butter truffles must be refrigerated until ready to serve. If left out for over 2 hours, the inside may start to soften and you could see some cracking on the outer shell.
- Refrigerate leftovers in an airtight container for up to 2 weeks. For best results, allow to come to room temperature before serving (I remove them from the refrigerator about 20-30 minutes ahead of time).
- To freeze: after the coating has set up completely, place the tray of truffles in the freezer for 1-2 hours to flash freeze. Transfer truffles to a freezer-safe airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
