Biscoff Cookie Butter Truffles: The No-Bake Treat You Didn’t Know You Needed Recipe

Introduction

These Biscoff Cookie Butter Truffles are the perfect no-bake treat for anyone who loves rich, creamy, and chocolate-dipped delights. Combining the irresistible flavor of Biscoff cookie butter with smooth cream cheese and crunchy cookie crumbs, they’re easy to make and even easier to devour.

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, helps with smooth chocolate)

Instructions

1. Step 1: Crush the Biscoff cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
2. Step 2: In a bowl, mix the softened cream cheese and cookie butter until smooth and creamy. Add the crushed cookies and stir until the mixture forms a thick, dough-like texture.
3. Step 3: Scoop out about 1 tablespoon of the mixture and roll into balls. Place on a parchment-lined baking sheet. Freeze for 20–30 minutes to firm up.
4. Step 4: Melt the chocolate chips with coconut oil (if using) in 30-second intervals, stirring until smooth. Dip each chilled truffle into the melted chocolate, tap off excess, and return to the parchment paper. Optionally, sprinkle crushed cookies or sea salt on top.
5. Step 5: Refrigerate the coated truffles for 15–20 minutes until the chocolate hardens. Enjoy!

Tips & Variations

• Use a mix of milk and dark chocolate chips for a balanced flavor and visual appeal.
• Try adding a pinch of cinnamon or espresso powder to the mixture for a flavor twist.
• If coconut oil isn’t available, vegetable oil can be used to smooth the melted chocolate.
• For extra crunch, add chopped nuts to the cookie mixture before shaping.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To enjoy them slightly softer, let them sit at room temperature for 10 minutes before serving. These treats also freeze well for up to a month; just thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie butter?

Yes, you can substitute Biscoff cookie butter with any similar spiced cookie butter, but the signature flavor of Biscoff is what makes these truffles special.

What’s the best way to melt chocolate without burning it?

Microwave the chocolate in short 30-second bursts, stirring thoroughly between each. Alternatively, use a double boiler to gently melt the chocolate over simmering water.

Biscoff Cookie Butter Truffles: The No-Bake Treat You Didn’t Know You Needed Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

Indulge in these irresistibly creamy no-bake Biscoff Cookie Butter Truffles that combine the beloved flavors of Biscoff cookie butter, crushed cookies, and smooth cream cheese, all coated in rich melted chocolate. Perfectly bite-sized and easy to make, these truffles are a decadent treat that will satisfy your sweet tooth without turning on the oven.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 20–24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Truffle Mixture

• 1 cup Biscoff cookie butter
• 1 (8 oz) block cream cheese, softened
• 1 ½ cups crushed Biscoff cookies (about 20–25 cookies)

Chocolate Coating

• 12 oz chocolate chips (milk, dark, or white)
• 1 tbsp coconut oil (optional, for smooth chocolate)

Instructions

1. Crush It (Literally): 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 until finely crushed.
2. Mix Like a Boss: In a mixing bowl, blend the softened cream cheese with the Biscoff cookie butter until it forms a smooth, creamy mixture. Then fold in the crushed cookies, mixing until a thick, dough-like consistency is achieved.
3. Roll ‘Em Up: Scoop out about 1 tablespoon portions of the mixture and roll into balls. Place the balls on a baking sheet lined with parchment paper. Freeze for 20–30 minutes to firm up the truffles before dipping.
4. Chocolate Time: Melt the chocolate chips with the coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Dip each chilled truffle into the melted chocolate, tap off the excess, then place back on the parchment-lined tray. Optionally, sprinkle crushed Biscoff cookies or sea salt on top before the chocolate sets.
5. Chill and Devour: Refrigerate the coated truffles for 15–20 minutes until the chocolate hardens. Store leftovers in an airtight container in the fridge for up to one week.

Notes

• Freezing the truffles before dipping is crucial to prevent them from becoming too soft and falling apart while coating in chocolate.
• Coconut oil is optional but helps the melted chocolate become smoother and easier to work with.
• These truffles can be customized by using milk, dark, or white chocolate depending on your preference.
• Store leftover truffles in an airtight container in the refrigerator to keep them fresh up to one week.
• For a decorative touch, sprinkle crushed Biscoff cookie crumbs or sea salt over the chocolate coating before it sets.

Keywords: Biscoff Cookie Butter Truffles, no bake truffles, easy dessert, Biscoff recipes, chocolate covered truffles, no bake dessert