Biscoff Truffles Recipe (Easy No Bake Cookie Truffles)
These Biscoff Truffles are rich, creamy, and coated in smooth dark chocolate for the ultimate no-bake treat. Made with crushed Lotus Biscoff cookies and cookie butter, each bite melts in your mouth with that signature caramelized spice flavor. Perfect for the holiday season, gifting, or whenever you need a quick dessert.
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Hand Mixer or Whisk
- Spatula
- Parchment paper
- Baking Sheet
Ingredients
- 20 Biscoff cookies
- 4 ounce full fat cream cheese softened
- ½ cup Biscoff cookie butter Biscoff spread
- ½ teaspoon vanilla extract
- 8 ounce dark chocolate candy melts for coating
Instructions
- Place the lotus Biscoff biscuits in a food processor and pulse into fine crumbs. Reserve 1–2 tablespoons of crumbs for garnishing later.
- In a medium bowl, beat the cream cheese on low speed until smooth. Add the Biscoff cookie butter and vanilla extract, mixing until well combined.
- Stir in the Biscoff cookie crumbs and mix until fully incorporated. The biscoff truffle mixture should be thick enough to roll into balls.
- Scoop about 1 tablespoon of the mixture using small cookie scoop at a time and roll into small balls. Place them on a parchment-lined baking sheet and freeze for 20–30 minutes, until firm.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals or double boiler method, stirring in between, until smooth and glossy.
- Dip each chilled truffle into the melted chocolate, coating fully. Lift with a fork, tap off the excess, and place back on the parchment paper. While the chocolate is still wet, sprinkle with the reserved cookie crumbs for garnish.
- Allow the truffles to set at room temperature or refrigerate until the chocolate hardens. Store in an airtight container in the fridge for up to 1 week.
Notes
- 20 Biscoff cookies yield about 1 cup plus 2 tablespoons of crumbs when crushed.
- If you don’t have a food processor, place the cookies in a zip-top bag and crush with a rolling pin until fine.
- Dark chocolate gives a nice contrast to the sweet filling, but milk or white chocolate also work beautifully.
- For firmer truffles, add a few more cookie crumbs. For creamier ones, add a touch more Biscoff spread.
- Keep truffles in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Thaw in the fridge before serving
