Biscoff Truffles
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These Biscoff Truffles turn speculoos cookies into a creamy, no-bake treat. With cookie butter in the filling and even more cookie butter drizzled on top, there’s definitely no shortage of Biscoff flavor here.
Biscoff Cookie Truffles Made for Holiday Gifting
We used to call Biscoff cookies “airplane cookies” because that’s what they’d hand out on flights. I’ve always loved using Biscoff cookie butter in desserts, including my two-ingredient Biscoff Fudge, so I figured it was time to give those cookies the truffle treatment.
I’m a big fan of easy, no-bake truffles, especially for holiday gifting. When you’re already baking cookies and other holiday desserts, it’s nice to have a treat that doesn’t need any oven time. They’re also easy to portion into little candy boxes, and I love the idea of mixing a few different flavors for a homemade gift. These Biscoff Cookie Truffles would fit right in alongside my Nutter Butter Cream Cheese Balls, with that spiced cookie flavor that feels especially fitting for the holidays.
Ingredients
- Biscoff cookies – You’ll need two 8.8-ounce packages. The cookies are crushed into fine crumbs for the filling and topping.
- Cream Cheese – Use softened, brick-style cream cheese, not the spreadable kind in a tub.
- Biscoff cookie butter spread – Use the creamy variety for both the truffle filling and drizzle.
- Vanilla almond bark – Used to coat the truffles and make the cookie butter drizzle.
How to Make Biscoff Cookie Butter Truffles
- Crush the cookies – Use a food processor to crush the Biscoff cookies into fine crumbs. Set aside 2 tablespoons of crumbs for decorating.
- Mix the filling – Add the softened cream cheese and cookie butter to the crumbs. Beat with an electric hand mixer until fully combined.
- Scoop and freeze – Use a 1-tablespoon cookie scoop to portion the mixture, then roll into balls. Freeze for 30 minutes or until solid.
- Coat the truffles – Melt the vanilla almond bark according to the package directions. Dip each frozen truffle into the melted coating, let the excess drip off, and place on a parchment-lined baking sheet.
- Add the drizzle – Microwave the additional almond bark and cookie butter in 20-second increments, stirring until smooth. Transfer to a piping bag, drizzle over the truffles, and sprinkle with the reserved cookie crumbs before the drizzle sets.
- Refrigerate the truffles – Place the finished truffles in the refrigerator until the cookie butter drizzle has fully set.
Variations and Substitutions
- Chocolate almond bark – Swap the vanilla almond bark for milk or dark chocolate almond bark for a chocolate coating.
- Full cookie butter coating – Add ¼ cup creamy Biscoff cookie butter to the almond bark while melting, then dip the truffles as usual. This creates a softer coating that softens faster at room temperature, so keep the truffles refrigerated.
- Holiday sprinkles – Replace the reserved Biscoff crumbs with festive sprinkles for holiday gifting. Add them before the drizzle sets.
Tips for Success
- Crush the cookies finely – A food processor gives the best results, turning the firmer Biscoff cookies into fine, even crumbs that create a smooth truffle filling.
- Don’t skip the freezer – The truffles need to be firm before dipping so they hold their shape and don’t fall apart in the melted almond bark.
- Avoid overheating the almond bark – Follow the package directions and stir frequently when melting. Overheating can make the coating thick and difficult to work with.
- Work in small batches – Keep the remaining truffles in the freezer while dipping so they don’t soften before you coat them.
- Allow extra setting time – The almond bark mixed with cookie butter takes longer to set than plain almond bark. Refrigerate the finished truffles until the drizzle has firmed up before serving rather than serving them immediately.
Frequently Asked Questions
Yes! Place the Biscoff cookies in a large zip-top bag and crush them with a rolling pin. Since Biscoff cookies are fairly firm, you may need to work in smaller batches to get fine, even crumbs. Avoid leaving large cookie pieces, as they can affect the filling’s texture.
You can make these Biscoff Truffles 2–3 days ahead and store them in an airtight container in the refrigerator. For longer storage, freeze the uncoated truffle balls in an airtight container or zip-top freezer bag for up to 2 months, then coat them when you’re ready.
You can also freeze the fully coated truffles. Just be sure to thaw them in the refrigerator while keeping the container sealed. Opening the container too soon or thawing at room temperature can cause the coating to crack. Once thawed, keep the truffles refrigerated until you’re ready to package or serve them.
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More No-Bake Cookie Truffles to Try
Cookie truffles are great for gifting, holiday dessert trays, or keeping a little something sweet in the fridge. Here are a few more to try.
Did you make these Biscoff cookie butter truffles? Please leave a star rating and share your thoughts in the comments below.
Biscoff Truffles Recipe
Ingredients
Truffles
- 2 (8.8-ounce) packets Biscoff cookies
- 8 ounces brick-style cream cheese softened
- 1/2 cup creamy Biscoff cookie butter spread
- 1 pound vanilla almond bark
Drizzle
- 1/4 cup vanilla almond bark (1 square)
- 2 tablespoons creamy Biscoff cookie butter spread
Instructions
- Add the Biscoff cookies to a food processor and pulse until finely crushed. Set aside 2 tablespoons of cookie crumbs for topping.
- Transfer the remaining cookie crumbs to a large mixing bowl. Add the softened cream cheese and Biscoff cookie butter spread. Beat with an electric hand mixer until fully combined.
- Use a 1-tablespoon cookie scoop to portion the mixture, then roll each portion into a smooth ball. Place the balls on a parchment-lined baking sheet.
- Freeze for 30 minutes or until the truffles are solid and firm enough to dip.
- Melt the vanilla almond bark according to the package directions, stirring until smooth.
- Working in batches, dip each frozen truffle in the melted almond bark, letting the excess drip off. Return the coated truffles to the parchment-lined baking sheet.
- For the drizzle, combine the additional vanilla almond bark and Biscoff cookie butter in a microwave-safe bowl. Microwave in 20-second increments, stirring between each, until melted and smooth.
- Transfer the mixture to a piping bag and drizzle over the coated truffles. Immediately sprinkle with the reserved Biscoff cookie crumbs before the drizzle sets.
- Refrigerate the finished truffles until the cookie butter drizzle is completely set, then serve.
Notes
- Store in an airtight container in the refrigerator for up to 3 days. Keep chilled until ready to serve.
- Freeze uncoated truffle balls in an airtight container or zip-top freezer bag for up to 2 months. You can also freeze fully coated truffles. Thaw coated truffles in the refrigerator while keeping the container sealed to help prevent the coating from cracking. Avoid opening the container before the truffles have thawed or thawing them quickly at room temperature.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.