Easy Biscoff Truffles (4-Ingredient)

These Easy Biscoff Truffles are a dreamy bite-sized treat, bursting with rich caramelized cookie flavor! Made with just 4 simple ingredients and no baking required, it combines biscoff and cream cheese for a delicious interior that’s coated with a white chocolate cookie butter mixture.

As a trained pastry chef, I love making elaborate desserts. But with three kids, quick, easy, and delicious desserts are a go-to. So if you need something easy, these no-bake truffles are a must! 

These bite-sized treats quickly come together in the food processor. They are then rolled into balls, chilled, and dipped into a delicious white chocolate biscoff coating for a beautiful presentation.

If you love Biscoff cookie butter, try making easy Biscoff blondies, one-bowl cookie butter cookies, and no-bake Biscoff tiramisu.

Why You'll Love This Recipe

• Super Easy & No-Bake - These truffles come together in just 35 minutes. No oven, no fuss—just mix, roll, and chill!
• Easy to Make Ahead - They store beautifully in the fridge or freezer, so you can prepare them in advance for stress-free entertaining.
• Great for a Crowd - Need more? Just double the recipe! These truffles are easy to scale up, making them perfect for parties and gatherings.
• Customizable - Coat them in chocolate, roll them in crushed Biscoff cookies, or add a pinch of sea salt for an extra flavor boost.

Ingredients Notes

• Biscoff Cookies - All you need is one 8.8-ounce package of Lotus Biscoff Cookies, but I also love using Trader Joe’s cookie butter cookies.
• Cream Cheese - This adds creaminess and helps bind everything. Use full-fat cream cheese for the best texture and flavor. Make sure it's softened so it blends smoothly with the cookie crumbs.
• Biscoff Spread - Also known as cookie butter, this adds even more rich, spiced caramel flavor!
• White Chocolate - Use a good-quality white chocolate baking bar. White chips are not true white chocolate and do not work as well for melting and dipping (they are great for holding their shape though, for recipes like my white chocolate chip brownies).

How to Make This Recipe

Step 1 - Pulse the cookies in a food processor to transform them into fine crumbs.

Step 2 - Beat the cream cheese and biscoff spread until a smooth consistency.

Step 3 - Mix the cookie crumbs into the cream cheese mixture until evenly combined.

Step 4 - Roll the dough into 1.5-inch balls and place on a parchment-lined sheet pan. Freeze for 15 minutes.

Step 5 - Microwave the white chocolate and additional biscoff spread in a microwave-safe bowl until melted and smooth.

Step 6 - Coat the truffles in the chocolate mixture and allow them to set on the baking sheet. Drizzle with the extra white chocolate mixture if desired.

Pro Tip: Alternatively, you can melt the white chocolate and biscoff spread in a medium heatproof bowl set over a small saucepan filled with an inch of simmering water. Whisk until completely melted and smooth.

Substitutions and Flavor Variations

White chocolate is my favorite combination with these biscoff truffles, but here are ideas for flavor variations:

• Substitute chopped semi-sweet chocolate or dark chocolate baking bar for the white chocolate.
• For a distinct white chocolate flavor, omit the biscoff spread from the coating ingredients.
• If you have difficulty finding biscoff cookies or prefer cookies with more spice, replace them with gingersnap cookies.

How to Serve Cookie Butter Truffles

This bite-size dessert is always fun to serve to friends and family, but here are some other ideas you may enjoy.

• Serve biscoff truffles in a holiday tin wrapped with a bow as a fun holiday baking gift. Pair with brown butter chocolate chip cookies, chocolate sugar cookies, and cranberry orange shortbread cookies for a festive variety.
• Insert a lollipop stick into each biscoff ball before placing them into the freezer. Dip into the white chocolate mixture and serve as a cake pop.

Storage & Make-Ahead Instructions

• In the Fridge: Store the truffles in an airtight container in the refrigerator for up to one week. They taste even better after a day or two as the flavors meld together!
• In the Freezer: For longer storage, place the truffles in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or zip-top bag and freeze for up to 3 months. Let them sit at room temperature for about 10-15 minutes before serving.
• Make Ahead: You can prepare the mixture and roll it into balls a day in advance, keeping them chilled in the fridge until you're ready to coat them in white chocolate.

Expert Tips

• Use a Cookie Scoop for Even Truffles - A cookie scoop ensures that all your truffles are the same size, making them look uniform and helping them chill evenly.
• Don't Freeze the Biscoff Balls for Too Long - Chilling them for about 15 minutes helps them firm up just enough for dipping. If they're too cold, the white chocolate coating may crack as it sets.
• Let Excess White Chocolate Drip Off - After dipping, gently tap the fork against the side of the bowl to remove any excess coating. This prevents a thick, uneven chocolate shell and gives you a smooth, professional-looking finish!

FAQ

More No-Bake Desserts You'll Love

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Easy Lotus Biscoff Truffles

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• Author: Maria Pagiotas
• Total Time: 35 minutes
• Yield: 16 truffles 1x

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Description

These Easy Biscoff Truffles are a dreamy bite-sized treat, bursting with rich caramelized cookie flavor! Made with just 4 simple ingredients and no baking required, it combines biscoff and cream cheese for a delicious interior that’s coated with a white chocolate cookie butter mixture.

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Ingredients

Scale 1x2x3x

Truffles

• 250 g (8.8-ounce package) biscoff cookies
• 113 g (4 ounces) cream cheese, at room temperature
• 70 g (¼ cup) biscoff spread

White Chocolate Coating

• 225 g (8 ounces) white chocolate baking bar, chopped
• 55 g (3 tablespoons) biscoff spread

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Instructions

Truffles

1. In a food processor, pulse the cookies until fine crumbs. Set aside.
2. In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat together the cream cheese and biscoff spread until smooth.
3. Add the cookie crumbs and beat until evenly combined, scraping the sides and bottom of the bowl as needed.
4. Using a 1.5-inch cookie scoop, scoop the dough onto a parchment-lined sheet pan. Repeat until all of the dough is used.
5. Working with one truffle at a time, squeeze the dough together and roll it into a ball. Place back on the tray and repeat with the remaining truffles.
6. Place the sheet pan into the freezer for 15 minutes.

White Chocolate Coating

1. In a medium microwave-safe bowl, microwave the white chocolate and Biscoff spread for 30 seconds. Mix together and continue to microwave for 15-second intervals until melted and smooth.
2. Remove the truffles from the freezer. Add a truffle to the chocolate mixture, and using two forks, roll it around to coat it completely. Lift the truffle from the chocolate and gently shake to remove excess coating. Return to the sheet pan to set and repeat with the remaining truffles.
3. Drizzle with remaining white chocolate mixture, if desired. Allow the white chocolate to set before serving.

Notes

To Store: Keep in an airtight container in the refrigerator for up to 1 week.

To Freeze: Allow the coating to harden completely. Place in a freezer-safe resealable bag or container and freeze for up to 3 months. Allow truffles to thaw in the refrigerator overnight before serving.

• Prep Time: 20 minutes
• Chill Time: 15 minutes