These Biscoff Truffles turned me into someone who makes fancy desserts on purpose. I made them the first time for a holiday party thinking they'd be complicated, but they're literally just mix, roll, and dip. Everyone assumed I bought them from some expensive chocolate shop and I just smiled and didn't correct them.
Why You'll Love These Biscoff Truffles
I've been making these Biscoff Truffles for about a year now, ever since my coworker brought them to a potluck and refused to admit how easy they were until I literally bribed her with coffee.
What Actually Works: The beauty of these Biscoff cookie butter truffles is they look and taste fancy but require zero baking skills. You mix Biscoff cookie butter with cream cheese and crushed Biscoff cookies, roll them into balls, dip in melted chocolate, and suddenly you're the dessert hero. The first time I made Biscoff Truffles, I couldn't believe something so simple tasted so good. My husband who's not even a dessert person ate six of them standing at the counter. They're rich and creamy with that signature Biscoff spice flavor, coated in chocolate, and honestly taste like something you'd pay too much money for at a fancy bakery.
Why Other Methods Fail: Most people mess up their Biscoff truffle recipe by not chilling the mixture long enough, so when they try to roll them the balls fall apart and stick to everything. Some skip the cream cheese thinking just cookie butter is enough, but then the truffles are too sweet and dense. Others don't crush the cookies fine enough and the texture gets weird. These no-bake Biscoff truffles work because you follow the ratios and chill properly.
The thing that changed everything: Understanding that CHILLING is everything for perfect Biscoff Truffles. My first attempt I mixed everything and immediately tried to roll them because I was impatient. The mixture was so soft and sticky it was impossible to work with, everything stuck to my hands, and I ended up with misshapen blobs instead of nice round balls. Started chilling the mixture for at least an hour until it was firm, and suddenly I could roll perfect spheres that held their shape. The chilling step is non-negotiable for these Biscoff chocolate truffles.
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What You'll Need for Biscoff Truffles
Super short ingredient list, mostly Biscoff stuff you can find at any grocery store now.
Main Ingredients
- Biscoff cookie butter
- Cream cheese, softened
- Biscoff cookies, crushed
- Chocolate for coating
- Powdered sugar
Optional Add Ins
- Butter for extra richness
- Vanilla extract
- Sea salt for topping
- Extra crushed Biscoff cookies for decoration
- White chocolate drizzle
That's it. Literally 3 main ingredients for the easiest Biscoff cookie truffles ever.
How to Make Biscoff Truffles
This homemade Biscoff truffles recipe is so simple my teenage daughter makes them when she wants to impress her friends.
Step 1: Mix
In a large mixing bowl, beat together Biscoff cookie butter and softened cream cheese with a hand mixer or stand mixer until smooth and well combined, about 2 minutes. Make sure your cream cheese is actually softened or you'll have lumps. Fold in crushed Biscoff cookies until everything is evenly mixed. The mixture will be thick and sticky, kind of like thick cookie dough.
Step 2: Chill
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight if you're making these ahead. The mixture needs to firm up enough to roll into balls. Don't skip this step or you'll have a sticky mess. I usually make the mixture in the morning and roll them in the afternoon, or make it the night before a party.
Step 3: Roll
Once the mixture is chilled and firm, use a small cookie scoop or spoon to scoop out portions about 1 tablespoon each. Roll them between your palms into smooth balls, working quickly so the heat from your hands doesn't melt them too much. If they start getting too soft, stick them back in the fridge for 10 minutes. Place the rolled balls on a parchment-lined baking sheet. You should get about 20 to 24 Biscoff Truffles depending on size.
Step 4: Freeze
Pop the baking sheet with all your rolled truffle balls into the freezer for 15 to 20 minutes. This firms them up even more so the chocolate coating doesn't melt them when you dip. This step makes dipping so much easier and cleaner.
Step 5: Coat
Melt your chocolate in a microwave-safe bowl in 30-second intervals, stirring between each one, until smooth and melted. Don't overheat it or the chocolate will seize up. Take the truffle balls out of the freezer and use a fork or dipping tool to dip each one into the melted chocolate, letting the excess drip off. Place them back on the parchment-lined baking sheet. While the chocolate is still wet, you can sprinkle with crushed Biscoff cookies, sea salt, or drizzle with white chocolate if you want. Let the chocolate set completely at room temperature or pop them in the fridge for faster setting.
You'll have these gorgeous Biscoff chocolate truffles that look professional and taste incredible. The creamy Biscoff center with that spiced cookie flavor coated in smooth chocolate is absolutely perfect.
Top Tip
- Chill the mixture properly before rolling Biscoff Truffles or they'll be a sticky mess
- Use a cookie scoop for uniform sized balls
- Work quickly when rolling so body heat doesn't melt them
- Freeze before dipping so chocolate coating goes on smoothly
- Softened cream cheese is crucial, not cold or it won't mix
- Made the sticky mistake twice before learning to chill longer
- Keep finished truffles in the fridge, they're better cold anyway
Ingredient Substitutions & Variations
The basic Biscoff truffle recipe is already perfect but you can customize them.
Different Coatings
White chocolate is amazing with these Biscoff cookie butter truffles and looks really pretty. Dark chocolate if you want less sweet. You can also skip chocolate entirely and roll them in cocoa powder or powdered sugar for a different look, though the chocolate coating is definitely better in my opinion.
Add More Flavor
Mix in a teaspoon of vanilla extract for extra depth. A tiny pinch of cinnamon or cardamom enhances the Biscoff spice flavor. Some people add a tablespoon of butter to make them even richer but I think they're rich enough without it.
Texture Options
Use crunchy Biscoff cookie butter instead of smooth for extra texture in your creamy Biscoff truffles. Add more crushed cookies if you want them less creamy and more cookie-like. Mix in some toffee bits or mini chocolate chips.
Without Cream Cheese
Make Biscoff truffles without cream cheese by using condensed milk instead. Mix Biscoff cookie butter with sweetened condensed milk until thick enough to roll. The texture is different, more fudgy, but still really good.
Holiday Versions
Add peppermint extract and crushed candy canes for Christmas. Roll in red and green sprinkles. Drizzle with white chocolate and add festive decorations. These make perfect holiday dessert bites.
Storage and Reuse Instructions
These no-bake Biscoff truffles keep amazingly well, which is good because you'll want to make them ahead for parties.
Refrigerator: Store Biscoff Truffles in an airtight container in the fridge for up to 2 weeks. They actually taste better cold, the texture is perfect when they're chilled. Just take them out 10 minutes before serving if you want them slightly softer.
Freezing: These freeze beautifully for up to 3 months. Layer them between parchment paper in a freezer-safe container. Thaw in the fridge overnight before serving. The texture stays perfect after freezing.
Make Ahead: Perfect for making days before a party. I usually make them 3 to 4 days ahead and keep them in the fridge. The flavors actually develop and get better after sitting for a day or two.
Gifting: Put them in pretty boxes or bags for homemade gifts. Everyone loves receiving Biscoff chocolate truffles and they travel really well as long as you keep them cool.
What to Serve With Biscoff Truffles
These rich and creamy truffles are pretty perfect on their own but here's how I serve them.
Dessert Platter: Arrange on a nice plate with other bite-sized desserts for a party spread. They look fancy next to cookies and brownies.
With Coffee: Serve with espresso or coffee for an after-dinner treat. The Biscoff flavor pairs perfectly with coffee.
Party Treats: Put them in mini cupcake liners on a tiered stand for elegant presentation. People think you hired a caterer.
My Biscoff Truffles Journey
First time I tried making Biscoff Truffles, I didn't chill the mixture at all because I was in a hurry and wanted them done. Tried to roll them immediately and the mixture was so soft and sticky it just stuck to my hands in a gross blob. Couldn't form any shapes, everything was a mess, and I almost threw the whole batch away. Had to stick the bowl in the fridge for an hour anyway and felt like an idiot for not just doing that first.
Second attempt I chilled the mixture properly but used cold cream cheese because I forgot to take it out ahead of time. The cream cheese wouldn't mix smoothly with the cookie butter, I ended up with lumps throughout, and the texture was weird and grainy. Also used dark chocolate that I overheated and it seized up into a thick paste I couldn't dip anything in. Had to throw out the chocolate and start over with fresh stuff.
Third time I finally did everything right. Softened cream cheese mixed perfectly smooth, chilled the mixture for a full hour, rolled them easily into perfect balls, froze them before dipping, and used properly melted milk chocolate. The Biscoff Truffles came out looking like something from a professional chocolatier. My mom asked where I bought them and didn't believe me when I said I made them.
Now I make these Biscoff Truffles constantly because they're the easiest impressive dessert ever. Soften that cream cheese, chill the mixture properly, freeze before dipping. That's literally all it takes.
FAQ
How to make Biscoff truffles?
To make Biscoff Truffles, mix Biscoff cookie butter with softened cream cheese and crushed Biscoff cookies until combined. Chill the mixture for at least 1 hour until firm. Roll into tablespoon-sized balls and freeze for 15 minutes. Dip each ball in melted chocolate, let excess drip off, and place on parchment paper to set. The key is chilling properly so they hold their shape when rolling and dipping.
How long do Biscoff truffles last?
Biscoff Truffles last up to 2 weeks in the refrigerator when stored in an airtight container. They also freeze beautifully for up to 3 months. Keep them chilled for best texture and flavor. They actually taste better after sitting in the fridge for a day or two as the flavors develop and meld together.
More Recipes You'll Love
Once you've mastered these Biscoff Truffles, try my French Onion Soup Pasta for an impressive dinner that's easier than it looks. My Loaded Potato Taco Bowl is perfect for casual weeknight meals. And my Salted Caramel Fudge Truffles are another no-bake truffle recipe that's just as addictive. All of these are recipes I actually make regularly because they're worth making.
Biscoff Truffles
Equipment
- 1 Large mixing bowl To mix cookie butter and cream cheese
- 1 Hand mixer or stand mixer To cream ingredients together smoothly
- 1 Cookie scoop or tablespoon For uniform sized truffle balls
- 2 Baking sheets Lined with parchment paper
- 1 Microwave-safe bowl For melting chocolate
- 1 Fork or dipping tool For dipping truffles in chocolate
Ingredients
- 1 cup Biscoff cookie butter smooth, not crunchy
- 8 oz cream cheese softened
- 1 cup Biscoff cookies finely crushed (about 10-12 cookies)
- 12 oz chocolate for coating milk, dark, or white chocolate
- Powdered sugar optional, for dusting
- 1 teaspoon vanilla extract
- 2 tablespoon butter softened
- Pinch of sea salt for topping
- ¼ cup crushed Biscoff cookies for decoration
- 2 oz white chocolate for drizzling
Instructions
- Beat together Biscoff cookie butter and softened cream cheese with a hand mixer until smooth, about 2 minutes. Make sure your cream cheese is room temperature or you'll have lumps. Fold in crushed Biscoff cookies until evenly mixed. The mixture will be thick and sticky like cookie dough.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight if making ahead. The mixture needs to firm up enough to roll without sticking to your hands. Don't skip this step or you'll have a sticky mess.
- Use a cookie scoop or tablespoon to scoop out 1 tablespoon portions. Roll each into smooth balls between your palms, working quickly so they don't melt. If they get too soft, refrigerate for 10 minutes. Place on a parchment-lined baking sheet. Makes about 20 to 24 truffles.
- Freeze the rolled truffle balls for 15 to 20 minutes to firm them up. This prevents the chocolate from melting them when you dip. Don't skip this or your coating will be messy.
- Melt chocolate in 30-second intervals in the microwave, stirring between each, until smooth. Dip each frozen truffle in chocolate using a fork, tap off excess, and place back on parchment. Sprinkle with crushed cookies or sea salt while wet if desired. Let set at room temperature for 30 minutes or refrigerate for 10 to 15 minutes. Store in the fridge.
Notes
Nutrition
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Pairing
These are my favorite dishes to serve with No-Bake Biscoff Truffles:
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