There’s something magical about the sweet, spiced flavor of Biscoff cookies. That deep caramelized taste, kissed with just the right amount of cinnamon, brings instant comfort—like a warm blanket on a chilly afternoon or a familiar song playing when you need it most. Growing up, we only ever had Biscoff cookies on special occasions—usually during holidays or long train rides—and they always felt like a little luxury.

So, when I first discovered Biscoff truffles, it felt like a revelation. Here was everything I loved about those nostalgic cookies, transformed into soft, creamy bites of pure bliss. No baking, no fuss—just that unmistakable Biscoff flavor wrapped in chocolate and dressed up for any celebration.

These truffles are perfect for holidays, dessert tables, or as a sweet little surprise tucked into a gift box. They look impressive, but they’re incredibly simple to make. Whether you’re a seasoned home baker or someone who’s just starting to explore the kitchen, this recipe is one you’ll want to return to again and again.

Why You’ll Love This Recipe:

• No baking required: These come together with just a bit of mixing and melting.
• Incredibly rich and flavorful: Biscoff lovers, this one’s for you.
• Freezer-friendly: Make them ahead and stash a few away for when cravings strike.
• Perfect for gifting: Beautiful, bite-sized, and easy to package up.
• Customizable: Coat them in milk, dark, or white chocolate—whatever you love most.

INGREDIENTS YOU’LL NEED:

• 28 Biscoff cookies (about 2 cups crushed)
• 4 oz cream cheese, softened
• 1 cup white chocolate chips (for coating)
• 1 tsp coconut oil (optional, to smooth out the melted chocolate)
• Crushed Biscoff cookies (for garnish)

HOW TO MAKE Biscoff Truffles:

STEP-BY-STEP INSTRUCTIONS:

1. Crush the Cookies:
   Start by placing the Biscoff cookies in a food processor and pulsing until they become fine crumbs. If you don’t have a food processor, a large zip-top bag and a rolling pin will do the trick—just crush until finely ground.
2. Make the Truffle Base:
   In a medium bowl, mix the cookie crumbs with softened cream cheese. I like to use a hand mixer here—it makes the job easy—but you can also use a spoon and a bit of elbow grease. You’re looking for a smooth, dough-like consistency.
3. Shape the Truffles:
   Scoop out about a tablespoon of the mixture and roll it into a ball using your hands. Line a baking sheet with parchment paper and place each truffle on the sheet as you go. Once all your truffles are formed, pop the baking sheet in the freezer for about 30 minutes. This helps them firm up and makes dipping easier.

1. Melt the Chocolate:
   While the truffles chill, melt the white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Add a teaspoon of coconut oil if the chocolate needs a little help becoming silky.
2. Dip the Truffles:
   Using a fork or a dipping tool, lower each chilled truffle into the melted chocolate, coating it completely. Let the excess drip off, then return it to the parchment paper. Before the chocolate sets, sprinkle the tops with extra crushed Biscoff cookies for a little crunch and a pretty finish.
3. Let Them Set:
   Let the truffles sit at room temperature or pop them into the fridge until the chocolate coating is fully set. Then they’re ready to enjoy!

HELPFUL TIPS:

• Soften your cream cheese well: It should be soft enough to mix easily with the crumbs. Cold cream cheese will make mixing much harder.
• Freeze before dipping: This is key! It helps the truffles hold their shape and prevents them from melting when dipped in warm chocolate.
• Don’t skip the garnish: A sprinkle of crushed Biscoff on top adds both texture and that visual “wow” factor.
• Use a fork for dipping: A regular dinner fork works great—just tap it gently on the side of the bowl to remove excess chocolate.

DETAILS:

• Prep Time: 30 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour
• Yield: About 20 truffles
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

NOTES:

You can store these in the fridge for a firmer texture or at room temperature if you prefer a softer bite. Either way, they’re delicious and dangerously snackable.

NUTRITIONAL INFORMATION: (Approx. per truffle)

• Calories: 110
• Fat: 6g
• Carbohydrates: 12g
• Sugar: 9g
• Protein: 1g

Please note: Nutrition info will vary depending on exact ingredients used and coating choices.

FREQUENTLY ASKED QUESTIONS:

Can I use milk or dark chocolate instead of white chocolate?
Absolutely! These are just as delicious with milk or dark chocolate coatings—go with your personal favorite.

How long do Biscoff truffles last?
They’ll keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

Can I make these ahead of time?
Yes! In fact, they’re even better after sitting overnight in the fridge. Great for parties or make-ahead gifts.

Can I use Biscoff spread instead of cookies?
You could mix a bit into the cream cheese for extra flavor, but the base of the truffle really depends on the cookie crumbs for structure.

STORAGE INSTRUCTIONS:

Store the truffles in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze them in a single layer, then transfer to a sealed container or freezer bag for up to 3 months. Thaw in the fridge before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Japanese Purin (Japanese Custard Pudding)
• No-Bake Orange Creamsicle Truffles
• Pecan Pie Lasagna
• Oreo Cheesecake Cookie Cups

CONCLUSION

Biscoff truffles are the kind of treat that makes you feel fancy without actually doing much work. They’re sweet, spiced, creamy, and coated in just the right amount of chocolate. Whether you’re sharing them at a party or sneaking one after dinner, they’re bound to bring a little joy to your day. So go ahead, grab that pack of cookies, and treat yourself to something special—you deserve it.

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