Biscoff Cookie Butter Truffles Recipe
Introduction
These Biscoff Cookie Butter Truffles are a decadent treat that combines creamy cookie butter, rich cream cheese, and crunchy Biscoff cookies coated in smooth chocolate. Perfect for a sweet snack or an impressive dessert, they’re easy to make and irresistibly delicious.
Ingredients
- 1 cup Biscoff cookie butter
- 1 (8 oz) block of cream cheese, softened
- 1 ½ cups crushed Biscoff cookies (about 20–25 cookies)
- 12 oz chocolate chips (milk, dark, or white)
- 1 tbsp coconut oil (optional, for smoother chocolate)
Instructions
- Step 1: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
- Step 2: In a bowl, mix the softened cream cheese and cookie butter until smooth and creamy. Add the crushed cookies and stir to form a thick dough-like mixture.
- Step 3: Scoop about 1 tablespoon portions and roll into balls. Place on a parchment-lined baking sheet and freeze for 20–30 minutes to firm up.
- Step 4: Melt the chocolate chips with coconut oil (if using) in 30-second intervals, stirring until smooth. Dip each chilled truffle into the chocolate, tap off excess, and place back on the parchment. Optionally, sprinkle crushed cookies or sea salt on top before the chocolate sets.
- Step 5: Refrigerate the coated truffles for 15–20 minutes until the chocolate hardens. Enjoy immediately or store as instructed.
Tips & Variations
- For a richer flavor, use dark chocolate chips. White chocolate gives a sweeter finish.
- Add a pinch of sea salt on top for a delightful sweet-salty contrast.
- If you don’t have coconut oil, you can melt the chocolate without it but stir gently to prevent burning.
- Use a small cookie scoop for uniform truffle sizes to ensure even freezing and coating.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. For best texture, let them sit at room temperature for a few minutes before serving. Reheat is not recommended as chocolate may lose its shine and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peanut butter instead of Biscoff cookie butter?
While peanut butter will work, the unique spiced caramel flavor of Biscoff is key to the truffle’s signature taste. Using peanut butter will create a different but still tasty treat.
Do I have to freeze the truffle mixture before dipping?
Yes, freezing helps the truffles firm up so they hold their shape when dipped in chocolate. Skipping this step may cause the truffles to melt or fall apart during coating.
PrintBiscoff Cookie Butter Truffles Recipe
Delight in the decadent fusion of Biscoff cookie butter and creamy cheese with these irresistible Biscoff Cookie Butter Truffles. Rolled into bite-sized balls, coated in luscious melted chocolate, and chilled to perfection, these no-bake treats are the ultimate indulgence for cookie lovers and chocolate aficionados alike.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 20–24 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Main Ingredients
- 1 cup Biscoff cookie butter
- 1 (8 oz) block cream cheese, softened
- 1 ½ cups crushed Biscoff cookies (about 20–25 cookies)
- 12 oz chocolate chips (milk, dark, or white)
- 1 tbsp coconut oil (optional, for smoother chocolate)
Instructions
- Crush It (Literally): Crush the Biscoff cookies finely by either using a food processor or placing them in a zip-top bag and smashing with a rolling pin until you have fine crumbs. This creates the perfect base texture for your truffles.
- Mix Like a Boss: In a bowl, blend the softened cream cheese with the Biscoff cookie butter until smooth and creamy. Then fold in the crushed cookies, mixing until you achieve a thick, dough-like consistency.
- Roll ‘Em Up: Scoop out approximately 1 tablespoon portions of the mixture and roll them into balls. Arrange the balls on a parchment-lined baking sheet. Freeze for 20 to 30 minutes to let them firm up, which makes dipping easier and tidier.
- Chocolate Time: Melt the chocolate chips and optional coconut oil in a microwave-safe bowl using 30-second intervals, stirring between each until smooth and glossy. Dip each chilled truffle into the melted chocolate, tap off excess, and place back on the parchment paper. Optionally, sprinkle crushed Biscoff cookies or sea salt on top before the chocolate sets.
- Chill and Devour: Refrigerate the dipped truffles for 15 to 20 minutes or until the chocolate coating hardens. Store leftovers in an airtight container in the fridge for up to one week, if they last that long!
Notes
- Ensure the cream cheese is fully softened for easy mixing.
- Freezing the truffles before dipping is crucial to avoid them melting during chocolate coating.
- Use coconut oil to achieve a smoother and shinier chocolate coating, but it’s optional.
- Customize chocolate type to your preference: milk, dark, or white chocolate all work well.
- Sprinkle toppings like crushed cookies or a pinch of sea salt for added texture and flavor.
- Store truffles in an airtight container in the refrigerator and consume within one week for best taste.
Keywords: Biscoff truffles, cookie butter desserts, no-bake truffles, chocolate dipped truffles, easy party sweets
