Description
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.
Ingredients
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)
Instructions
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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. -
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. -
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. -
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. -
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.
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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!
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.