Description
These No-Bake Biscoff Cookie Truffles are rich, creamy, and packed with the irresistible flavor of Biscoff cookies and cookie butter. They’re super easy to make with just a few ingredients, no oven required, and perfect for any occasion. Great for holiday treats, parties, or a quick sweet craving!
Ingredients
Units
Scale
- 2 cups Biscoff cookies, finely crushed
- 1 cup Biscoff cookie butter
- 4 oz cream cheese, softened
- 1 cup white chocolate chips or white chocolate melting wafers
- 1 tablespoon coconut oil (optional, for smoother melted chocolate)
- Crushed Biscoff cookies or cookie crumbs (for garnish)
Instructions
- Prepare the mixture:
In a large bowl, combine the crushed Biscoff cookies, softened cream cheese, and Biscoff cookie butter. Mix well until smooth and fully combined. The mixture should be thick and moldable. - Shape the truffles:
Using a small cookie scoop or your hands, roll the mixture into 1-inch balls. Place the truffles on a baking sheet lined with parchment paper. - Chill:
Refrigerate the truffles for 30 minutes or until firm. This helps them hold their shape when dipping. - Melt the chocolate:
In a microwave-safe bowl, melt the white chocolate chips with the coconut oil (if using) in 30-second intervals, stirring in between until smooth. - Coat the truffles:
Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, letting the excess drip off. Place the coated truffles back on the parchment-lined sheet. - Garnish:
While the coating is still wet, sprinkle crushed Biscoff cookies on top for added texture and flavor. - Set:
Refrigerate the truffles again for about 15 minutes or until the chocolate coating is completely set. - Serve:
Enjoy straight from the fridge or at room temperature!
Notes
- Store truffles in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
- You can use dark or milk chocolate instead of white chocolate for a richer flavor.
- Add a pinch of sea salt on top for a sweet-salty contrast.