Biscoff truffles require only four ingredients to make. These cookie butter balls are made with Biscoff cookies, cream cheese, vanilla melting wafers, and a drizzle of cookie butter spread.
These Biscoff balls are a simple, no-bake dessert that is sinfully delicious. For more sweet confections, check out my other dessert recipes.
Biscoff cookie balls recipe
Warm spices and creamy goodness are found in each bite of these no-bake Biscoff cookie truffles, and the white chocolate adds more decadence. Here is a gingerbread truffle recipe you might enjoy as well.
The best part of all, they are a no-fuss treat. You can make them up and snack on them throughout the week, gift them to friends during the holidays, or have them as a treat for a party or event. This dessert is popular all year round.
Recipe Highlights
- No baking: There is no need to turn on the oven. This is a no-bake treat, which makes it effortless to make.
- Warm spices: The sweet white chocolate and warm cookie spices pair perfectly making these truffles irresistible.
- Simple ingredients: You only need four ingredients to make these cookie butter truffles.
- Perfect gift idea: If you love making homemade treats to gift people, these truffles are at the top for a sophisticated treat to impress.
Ingredients
Biscoff Cookies: Reach for the rectangle ones that do not have the cream.
Cream Cheese: Your cream cheese must be softened and at room temperature.
Ghirardelli Melting Wafers: You will use these to dip your truffles in. They set up nice and firm.
Biscoff Cookie Butter Spread: If you prefer another brand of cookie butter, you can swap it in.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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Food processor or high speed blender
Mixing bowls
Hand mixer
Baking trays
Double boiler (or microwave)
Piping bag
Parchment paper
How to make biscoff truffles
Transfer the cookies to a food processor and pulse till cookies crushed.
Then, add the cream cheese to a large mixing bowl and whip till smooth and creamy with a hand mixer alternatively use a with a stand mixer if you prefer.
Add in the Biscoff cookie crumbles and mix until combined, like a cookie dough texture.
Use a cookie scoop to make balls, and place them on a parchment-lined tray.
Chill the balls in the fridge until they are firm.
Once the balls are set, use a double boiler to melt your vanilla melting wafers or white candy melts.
Dip your cookie balls in the white chocolate and tap off the excess chocolate. Then, place them back on the prepared pan. Repeat until all the balls are coated.
Once the balls are dry, mix the cookie butter with the additional chocolate, transfer to a piping bag
Pipe lines over the cookies balls for a nice finish. Alternatively use a fork to drizzle it over them.
Variations
- Chocolate Candy Melts: For this recipe, you can use dark chocolate, milk chocolate, or any colored candy melts. If you use chocolate chips, add one tablespoon of coconut oil or shortening to help the chocolate set up firmly.
- Toppings: You can change up the toppings to colored candy melts you drizzle on top, crushed cookies, sprinkles, etc. Just add toppings after you dip each cookie butter truffle so the toppings stick.
- Nuts: You can chop up some nuts, like hazelnuts, and mix them in with the crushed cookies in the food processor for a crunchy twist.
- Espresso: Add a teaspoon of instant espresso powder to the cream cheese for a coffee twist to the truffles.
How to store biscoff truffles
These truffles need to be refrigerated in an airtight container. The cookie butter balls will last up to two weeks in the refrigerator.
Or you can place them in a freezer-friendly container and freeze them for 1-3 months. Then, eat them straight from the freezer or thaw them in the fridge first.
Helpful Tips
- It is essential to allow the cookie dough balls to set fully before dipping them in the chocolate, or they will fall apart.
- Make sure to tap off the excess chocolate before you place it on the parchment paper, or the chocolate will pool around the bottom of the truffles.
- Room-temperature cream cheese is a must; otherwise, it will have a cottage cheese-like texture and not be as smooth and creamy as you want.
- The chocolate sets up quickly, so if you add sprinkles or other toppings you want to stick to, add them to each one.
- For a clean drizzle, add your chocolate to a piping bag or sandwich bag that you cut the top off. Then, drizzle in even strokes for smooth, clean lines.
FAQs
Yes, you can make these a couple of days before you want to serve them. Just whip them up and store them in the fridge until you are ready to serve.
You can place cookies in a Ziploc-style bag and use a rolling pin to crush them. You want to create a fine crumb that is consistent in all pieces.
If you find it too thick, add ½ teaspoon at a time of coconut oil or shortening to the candy coating. This will thin it out and make it easier to dip your balls in.
More recipes like this one
- Snowman truffles
- Reindeer cookie balls
- Check out all our Home Cooked Recipes.
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Biscoff truffles (cookie balls)
Equipment
- Food processor or high speed blender
- Hand mixer
- Baking trays
- Double boiler (or microwave)
- Piping bag
Ingredients
- 2 8.8 ounce Biscoff cookies (the rectangle ones without cream)
- 8 ounce cream cheese (softened at room temperature)
- 10 ounce bag Ghirardelli vanilla melting wafers
For the drizzle:
- ½ cup vanilla melting wafers
- 2-3 tablespoons cookie butter
Instructions
- Prepare a baking sheet by lining it with parchment paper and setting it aside.
- Crush the Biscoff cookies into fine crumbs using a food processor or a high-powered blender.
- In a large bowl, whip the softened cream cheese with a hand mixer on medium-high speed until it’s smooth and fluffy.
- Add the cookie crumbs to the cream cheese and mix on medium speed until everything is fully combined, forming a dough-like consistency.
- Using a cookie scoop (about 1.5 inches), portion the mixture into evenly sized balls. Roll each ball between your hands until smooth and place them on the prepared baking sheet.
- Once all the balls are formed, refrigerate the tray for 1-2 hours to let them firm up.
- When the balls are chilled, melt vanilla melting wafers. Use a double boiler on low heat or microwave in a heat-safe bowl, stirring every 30 seconds to ensure the coating is smooth. Avoid overheating to prevent it from seizing.
- Dip each chilled ball into the melted coating, using a fork to lift it out. Gently tap the fork on the side of the bowl or boiler to remove any excess coating. Place the coated balls back onto the parchment-lined tray. Repeat for all the balls.
- To decorate, melt an additional ½ cup of vanilla wafers. Stir in 2 tablespoons of Biscoff cookie butter (add more for a deeper color, if desired). Drizzle this mixture over the coated truffles using a fork, spoon, or a piping bag for a neater finish.
- Chill the truffles in the refrigerator until the coating is completely set. Break off any excess drizzle if needed.
- Store in the refrigerator until serving. Enjoy!
