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Creamy, crunchy Biscoff cookie butter truffles made with crushed Biscoff cookies, cream cheese, and a glossy white chocolate coating. Ready in 30 minutes and perfect for gifting.
This recipe for Biscoff truffles has been a lifesaver for last minute gifts and elegant dessert tables. I discovered this combination when I had a jar of Lotus Biscoff spread and a pack of cookies left after a holiday tea. The first batch disappeared before I could finish the final drizzle. The texture is what makes these irresistible. Inside you get a dense, creamy center made by marrying finely crushed cookies with a small amount of cream cheese. That soft, spiced cookie interior contrasts beautifully with a crisp, glossy white chocolate shell. Each bite delivers warm notes of cinnamon and caramelized sugar with a satisfying snap from the coating.
These truffles are especially meaningful to me because they arrived at the perfect time. I brought a tin to a neighbors gathering and watched people trade secrets about the best way to eat them. They are also wonderfully forgiving. If the mixture is too soft you can chill it briefly. If the coating blooms a little you can reheat the chocolate gently and dip again. The ingredients are pantry friendly and the technique is approachable for beginners while still delivering bakery quality. Make a double batch for parties or wrap a few in parchment as a small gift that looks much more elaborate than the effort required.
I still remember bringing these to a small holiday potluck and someone asked for the recipe before they finished their second piece. My family loves the simple ritual of rolling the balls together and watching the white chocolate set. It feels like a tiny, shared bakery experience at home.
My favorite part of making these is the finishing touches. The moment the warm Biscoff drizzle hits cool white chocolate and sets into delicate ribbons is pure joy. These bites always prompt questions about where I bought them which makes them perfect when you want to bring a little homemade luxury to a gathering.
Store cooled truffles in a single layer or in layers separated by parchment in an airtight container in the refrigerator for up to seven days. Avoid storing near strong smelling foods as the white chocolate can absorb odors. For longer storage pack in a freezer safe container and freeze for up to three months. To thaw, place frozen truffles in the refrigerator for several hours or overnight. Avoid rapid thawing at room temperature which can create condensation that dulls the coating. When transporting place in a shallow box with padding to prevent rolling and chipping.
If you cannot find Lotus Biscoff cookies use speculoos cookies or any spiced shortbread. For a dairy free version swap the cream cheese for a firm coconut based cream cheese and use dairy free white chocolate. For a deeper caramel flavor replace half the white chocolate with high quality milk chocolate. If you want a thicker center reduce the amount of cream cheese slightly, but balance is key because too little binder will make the truffles crumbly.
Serve these truffles on a small platter with fresh berries and a few whole Biscoff cookies for a pretty presentation. They pair well with strong coffee and black tea or with a lightly sweet dessert wine. For gifting arrange in a small box with parchment squares and a sprig of rosemary for contrast. Sprinkle with a pinch of flaky sea salt for a grown up sweet and salty contrast.
For winter serve them with a dusting of finely chopped toasted hazelnuts and a pinch of cinnamon. For spring add a touch of lemon zest to the cream cheese mixture to lighten the center. Around the holidays consider dipping in dark chocolate and decorating with gold leaf or edible glitter for a festive appearance. Small changes in garnish transform these for any season.
Prepare the crumb and cream cheese base up to two days in advance and store it wrapped in the refrigerator. Form and freeze the balls on a sheet pan, then transfer to a container. When ready to serve thaw slightly and dip. This approach reduces day of assembly to coating and decorating which can be done in a single sitting. Use airtight containers to avoid moisture and maintain texture.
Readers have told me they use this method to repurpose leftover cookie baskets into elegant gifts. One friend made a triple batch before a wedding and wrapped them in boxes for guests. Another reader replaced the white chocolate with dark and added espresso powder to the center, creating a beloved after dinner treat. The common theme is how easy they are to scale and how often people ask for more.
These truffles are simple to make yet feel special. Whether you are making them for friends or saving them for small daily indulgences they reward care with delicious results. Give them a try and make the finishing touches your own.
Process the cookies to a very fine crumb to ensure a smooth, creamy center.
Chill the shaped balls before dipping to prevent the centers from melting and to get a cleaner coating.
Use high quality white chocolate or chop couverture for a glossy finish and better texture.
Work in small batches when dipping to keep the coating warm and fluid.
Warm the Biscoff spread slightly so it drizzles easily without pulling the coating.
This nourishing easy biscoff truffles recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store in the refrigerator for up to one week or freeze for up to three months. Thaw in the refrigerator before serving.
Yes. Use speculoos or spiced shortbread cookies as a substitute.
Chill the centers until firm, use a warm but not hot chocolate coating, and work quickly to prevent melting the centers.
This Easy Biscoff Truffles recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Place the cookies in a food processor and pulse until they form an even fine crumb. If using a bag and rolling pin, roll until the texture resembles fine sand. Reserve a tablespoon of crumbs for garnish.
Transfer crumbs to a bowl, add the softened cream cheese and mix with a spoon then knead with hands until homogeneous and slightly sticky. Chill briefly if mixture is too soft to handle.
Portion the mixture into 20 equal pieces about 3/4 ounce each and roll into tight spheres. Place on parchment and chill in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Melt the white chocolate in a double boiler or microwave in short bursts stirring frequently until smooth and runny. Keep warm but not hot to maintain a glossy coating.
Using a toothpick or fork dip each chilled ball into the melted chocolate, tap off excess, and place on parchment. Drizzle with warmed Biscoff spread and sprinkle with reserved crumbs once set.
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This recipe looks amazing! Can't wait to try it.
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