Biscoff Cookie Truffles

Biscoff Cookie Truffles

The Spruce / Kristina Vanni & Eric Kleinberg

Prep: 20 mins
Cook: 5 mins
Chill: 3 hrs
Total: 3 hrs 25 mins
Servings: 20 servings
Yield: 20 truffles
Nutrition Facts (per serving)
167 Calories
11g Fat
16g Carbs
2g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 167
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 28%
Cholesterol 19mg 6%
Sodium 83mg 4%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 2%
Total Sugars 10g
Protein 2g
Vitamin C 0mg 0%
Calcium 38mg 3%
Iron 1mg 4%
Potassium 85mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Biscoff cookies are amazingly versatile. They can be enjoyed simply on their own with a cup of coffee or transformed into a variety of delicious desserts. This recipe for Biscoff cookie truffles is unique and elegant. The best part is they can be prepared with only five easy ingredients.

Simply combine ground Biscoff cookies with cream cheese and roll into balls. Once they are chilled, dip the balls into white or dark chocolate ganache and chill. They can be decorated in a variety of ways to show off your own personality and creativity. If you really want to wow your friends and family with the ultimate dessert, feel free to add a dash of rum or brandy into the cookie mixture.

Serve the truffles at a party, shower, or keep them to yourself. They keep for a week in the fridge or longer in the freezer.

Ingredients

  • 8.8-ounce package Biscoff cookies

  • 8 ounces softened cream cheese

  • 4 ounces white chocolate squares or chips

  • 4 ounces dark chocolate squares or chips

  • 2 tablespoons heavy cream, plus more as needed

Steps to Make It

  1. Gather the ingredients. Line a rimmed baking sheet with parchment paper. Set aside.

    Biscoff Cookie Truffle ingredients

    The Spruce / Kristina Vanni & Eric Kleinberg

  2. In a food processor, pulse the cookies until they are ground and become a fine, sandy texture.

    Biscoff Cookies in a food processor

    The Spruce / Kristina Vanni & Eric Kleinberg

  3. Place the ground cookies in a large mixing bowl. If desired, remove about a tablespoon of the ground cookies to use as garnish for the truffles. Mix the ground cookies with the softened cream cheese.

    Biscoff cookie crumbs and cream cheese in a mixing bowl

    The Spruce / Kristina Vanni & Eric Kleinberg

  4. Roll the mixture into 1-inch balls and place on the prepared baking sheet.

    Biscoff Cookie and cream cheese mixture formed into balls on a baking sheet

    The Spruce / Kristina Vanni & Eric Kleinberg

  5. Refrigerate or freeze the balls until set, at least an hour.

    Biscoff Cookie Truffles ready for chocolate

    The Spruce / Kristina Vanni & Eric Kleinberg

  6. In microwave-safe bowls, melt the white chocolate with one tablespoon of heavy cream and the dark chocolate with the other tablespoon of heavy cream. Microwave in 30-second intervals, stirring each time, until smooth. Add additional heavy cream to achieve desired dipping or drizzling consistency.

    White chocolate and cream in one bowl and dark chocolate and cream in another bowl

    The Spruce / Kristina Vanni & Eric Kleinberg

  7. The truffles can either be dipped whole into the melted chocolates to coat, or the chocolates can be drizzled on top. For garnish, sprinkle the truffles with the reserved cookie crumbs while still wet. Place back on the baking sheet and refrigerate or freeze again until the chocolate is set.

    Biscoff Cookie Truffles decorated with white and dark chocolate

    The Spruce / Kristina Vanni & Eric Kleinberg

  8. Serve chilled from the refrigerator. Place the truffles in small, decorative liners for elegant presentation.

    Biscoff Cookie Truffles

    The Spruce / Kristina Vanni & Eric Kleinberg

How to Store and Freeze

Store leftover truffles in an airtight container in the fridge for up to a week or freeze for up to a month.

Biscoff Fun Facts

  • Biscoff cookies were invented in 1932 in a local bakery in Lembeke, Belgium. The unique recipe created an iconic cookie with a unique flavor and a crunchy bite. The bakery is still family-owned to this day and still based in their hometown.
  • These delicious cookies have since been shared all over the world with creative home cooks finding endless uses for them. They can be enjoyed whole with a cup of coffee or crushed and crumbled into a variety of dishes.
  • The cookies have even been transformed into cookie butter. This food paste is made from the Biscoff cookie crumbs, oil, flour, and sugar until it becomes spreadable. It is a common alternative to nut butter or chocolate spreads.