Introduction

These Biscoff Cookie Butter Truffles are a dreamy blend of creamy, crunchy, and chocolatey goodness. Perfect for satisfying your sweet tooth, these bite-sized treats combine the beloved flavor of Biscoff cookie butter with rich chocolate for an irresistible snack or dessert.

A small white bowl filled with round white chocolate-covered balls, each drizzled with caramel-colored syrup in thin stripes and sprinkled with orange cookie crumbs. Around the bowl on a white marbled surface are whole rectangular orange cookies and several more white chocolate balls, some whole and some cut in half to show a smooth, dense, deep orange filling inside. The overall look is bright with a mixture of white, orange, and caramel hues, and the textures show glossy chocolate coating with crumbly cookie bits. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Biscoff cookie butter
1 (8 oz) block cream cheese, softened
1 ½ cups crushed Biscoff cookies (about 20–25 cookies)
12 oz chocolate chips (milk, dark, or white)
1 tbsp coconut oil (optional, for smooth chocolate)

Instructions

Step 1: Crush the Biscoff cookies into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin.
Step 2: In a bowl, combine the softened cream cheese and cookie butter, stirring until smooth. Add the crushed cookies and mix until a thick dough forms.
Step 3: Scoop about 1 tablespoon of the mixture and roll into balls. Place the balls on a parchment-lined baking sheet and freeze for 20–30 minutes to firm up.
Step 4: Melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth. Dip each chilled truffle into the chocolate, tap off excess, and return to the parchment paper. Optionally, sprinkle with crushed Biscoff cookies or sea salt before the chocolate sets.
Step 5: Refrigerate the coated truffles for 15–20 minutes until the chocolate hardens, then enjoy.

Tips & Variations

Use white or dark chocolate chips for different flavor profiles.
Add a pinch of sea salt on top for a sweet-salty contrast.
If you want a smoother chocolate coating, coconut oil helps melt and thin the chocolate.
For a festive twist, roll truffles in crushed nuts or sprinkles before chocolate hardens.

Storage

Store leftover truffles in an airtight container in the refrigerator for up to one week. To enjoy, let them sit at room temperature for a few minutes or eat straight from the fridge. Reheating is not recommended as it may affect the texture of the chocolate coating.

How to Serve

The image shows a white plate filled with multiple small round desserts made of crumbly brown cookie bases topped with white cream dollops and sprinkled with crushed cookie crumbs. Around the plate, there are several rectangular brown cookies, including one on top of a small dessert. Next to the plate, there is a white cup filled with black coffee without milk. The scene sits on a white marbled surface with a white cloth partially under the plate. A woman's hand is visible near the lower part of the frame touching a piece of cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie butter?

Yes, you can substitute Biscoff cookie butter with any similar cookie butter spread, but keep in mind the flavor will vary slightly depending on the brand and type.

Do the truffles need to be frozen before dipping in chocolate?

Yes, freezing the truffle balls helps them firm up, making them easier to dip and ensuring the chocolate coating hardens nicely without melting the truffles inside.