Introduction

Biscoff cookie butter truffles are the perfect no-bake treat that combines creamy cheesecake-like texture with the signature spiced flavor of Biscoff cookies. These bite-sized delights are simple to make and sure to impress at any gathering or as a special indulgence for yourself.

The image shows several round chocolate balls placed on a tray lined with parchment paper. Each ball has two clear layers: the bottom smooth, dark brown chocolate coating, and the top covered with a crumbly light brown topping that adds a rough texture. The balls are evenly spaced on the tray, and small crumbs are scattered around them. The background has a white marbled texture. 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 by placing them in a zip-top bag and smashing with a rolling pin.
Step 2: In a bowl, combine the softened cream cheese and cookie butter until smooth and creamy. Stir in the crushed cookies to form a thick dough-like mixture.
Step 3: Scoop out about 1 tablespoon of mixture and roll into balls. Place on a parchment-lined baking sheet and freeze for 20–30 minutes to firm up.
Step 4: Melt the chocolate chips with coconut oil (if using) in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Dip each chilled truffle into the melted chocolate, tap off excess, and place back on the parchment.
Step 5: Refrigerate the coated truffles for 15–20 minutes or until the chocolate hardens. Enjoy immediately or store as directed.

Tips & Variations

Try white chocolate coating for a sweeter twist or drizzle dark chocolate for an artistic look.
Add a pinch of cinnamon to the dough for cozy, warm notes.
For an adult version, add a splash of bourbon to the mixture.
Roll the truffles in crushed cookies, cocoa powder, or powdered sugar instead of chocolate coating if you prefer.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To reheat, allow them to come to room temperature for a few minutes before serving to soften slightly. These truffles also freeze well for longer storage; thaw in the fridge before enjoying.

How to Serve

The image shows several round chocolate-covered dessert balls on a baking tray lined with parchment paper. Each ball has a smooth, shiny dark chocolate layer as the base, topped with a crumbly, light brown crunchy layer that looks like crushed cookies or streusel. The balls are arranged in rows, with some crumbs scattered on the parchment paper around them. The tray is shown at an angle on a white marbled surface, highlighting the detailed texture of the chocolate and crumb topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie butter?

Yes, you can substitute any cookie butter, though Biscoff’s signature spiced flavor adds a unique and delicious twist to these truffles.

Do they have to be coated in chocolate?

No, you can skip the chocolate coating and instead roll the truffles in crushed cookies, cocoa powder, or powdered sugar. However, the chocolate coating adds a delightful texture and richness that many love.

Biscoff Cookie Butter Truffles Recipe

Print Recipe

★★★★★

4.6 from 434 reviews

Delightfully rich and creamy Biscoff Cookie Butter Truffles that combine the spiced sweetness of Biscoff cookie butter with smooth cream cheese and crushed cookies, all coated in a luscious chocolate shell. No baking required, these truffles are easy to make, perfect for parties, and can be stored frozen for later indulgence.

Author: Lena
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Yield: 20–24 truffles 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Truffle Base

1 cup Biscoff cookie butter
1 (8 oz) block cream cheese, softened
1 ½ cups crushed Biscoff cookies (about 20–25 cookies)

Chocolate Coating

12 oz chocolate chips (milk, dark, or white chocolate)
1 tbsp coconut oil (optional, helps with smooth chocolate)

Instructions

Crush It (Literally): Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin until finely ground.
Mix Like a Boss: In a bowl, combine the softened cream cheese and cookie butter. Stir until smooth and creamy, then mix in the crushed cookies to form a thick dough-like mixture.
Roll ‘Em Up: Scoop approximately one tablespoon portions of the mixture and roll them into balls. Place the truffles on a parchment-lined baking sheet and freeze for 20–30 minutes until firm.
Chocolate Time: Melt the chocolate chips and coconut oil (if using) in 30-second bursts in the microwave, stirring between until smooth. Dip each chilled truffle into the melted chocolate, tap off excess, and place back on parchment. Optionally sprinkle crushed cookies or sea salt on top before the chocolate sets.
Chill and Devour: Refrigerate coated truffles for 15–20 minutes until the chocolate hardens. Store leftovers in an airtight container in the fridge for up to a week.

Notes

Use dairy-free cream cheese and chocolate chips to make this recipe dairy-free.
Try different chocolate coatings such as white chocolate or dark chocolate drizzle for variety.
Add a pinch of cinnamon or a splash of bourbon for added flavor if desired.
Truffles can be rolled in crushed cookies, cocoa powder, or powdered sugar instead of chocolate to skip the coating.
Store truffles in the freezer to keep them fresh longer and have dessert ready for emergencies.

Keywords: Biscoff, cookie butter, truffles, no-bake dessert, chocolate truffles, cream cheese truffles, easy dessert, party dessert, holiday sweets