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    Home » Desserts

    Published: Feb 4, 2022 · Modified: Feb 3, 2022 by Angela · This post may contain affiliate links · 1 Comment

    Biscoff Truffles

    Jump to Recipe Print Recipe

    If you are a fan of those addicting little Lotus Biscoff cookies, these chocolate-covered Biscoff truffles will be your new favorite. With the classic Biscoff flavors of cinnamon and brown sugar, these little nuggets are irresistible. The center has a creamy cookie base that is drenched in milk chocolate for a homemade candy truffle that melts in your mouth.

    These truffles are a wonderful homemade gift for holidays, birthdays, and anniversaries. Biscoff cookie truffles with a milk-chocolate coating are a great recipe to make for Valentine's Day, Easter, and Christmas.

    Jump to Recipe

    Biscoff Truffles plated and ready to eat

    If you love oreo cookie truffles, you will also love this recipe. I was inspired to try a similar version but with Biscoff cookies. If you have made the oreo version before, this recipe is just as quick and easy. This similar recipe takes crushed cookies with softened cream cheese to make that soft sweet center.

    Jump to:
    • Ingredients
    • Instructions for Homemade Cookie Truffles
    • Ready to Eat
    • Variations in Chocolate
    • Equipment
    • Storage
    • Packing as Gifts
    • Biscoff Truffles

    Ingredients

    It only takes 3 ingredients to make this candy recipe. The truffle centers are made up of two ingredients. Those combined are then covered in chocolate. This no-bake recipe has a few simple ingredients yet has so much aroma and taste thanks to the bold Biscoff flavor.

    The first step is to make sure you plan ahead to bring your cream cheese to room temperature. The cream cheese needs to be softened so it can mix easily with the cookie crumbs. I suggest having it out for 1-2 hours, depending on the temperature of your home. It is best to do this on the counter but if you forgot and are in a rush, you can also learn How to Soften Cream Cheese the best way.

    ingredients on the table cream cheese cookies and bowl of chocolate chips
    • Lotus Biscoff Cookies - these cinnamon and brown sugar cookies are crisp and easy to crush.
    • Cream Cheese - use full-fat for this and be sure it is softened for easy mixing.
    • Chocolate Chips - this recips calls for milk chocolate chips.

    CAN'T FIND LOTUS BISCOFF COOKIES NEAR YOU?  If you have never seen them or are not able to find these cookies, there is a substitute that is just as good that can be used.  Trader Joe's Speculoos Cookies are a similar crispy cinnamon flavored cookie that will work out just fine.  

    Speculoos cookies from Trader Joes in the box

    Instructions for Homemade Cookie Truffles

    Begin by crushing the cookies so they are nothing but crumbs. The best way to do this is by adding ⅓ of the sleeve of Biscoff cookies to a food processor with a blade for chopping in place. With the lid on, process until the cookies are the consistency of coarse sand.

    As each batch reaches the right texture, add it to a medium-sized mixing bowl. Repeat 2 more times to crush the cookies. All of them should be ready now and in the bowl.

    * RESERVE 1 tablespoon of the crumbs and set aside. This will be used to sprinkle on top later to decorate.

    cookies crushed in food processor

    Next, add the softened cream cheese to the bowl filled with the crushed cookies. Using a wooden spoon and your hands, mix together. I find it best to get your hands in there to really press the cream cheese and cookie bits together. It will look a bit chunky but should all stay together and not have small pieces of cookies falling away from the mixture. Once it looks like the image below, it is time to start rolling the balls.

    crumbs and cream cheese combined in a bowl

    Begin Rolling Truffles

    Prepare a baking sheet with a layer of foil.  Now gather a tablespoon size amount of the cookie truffle mixture.  If you are using a cookie scoop, this is fastest and will also help shape them.  Whether using a scoop or a spoon, roll each by hand and then place on the foil.   Once all of them are rolled, place them in the refrigerator to chill.

    rolled and placed on a foil lined cookie sheet ready to chill

    Melt the Chocolate & Coat the Truffles

    While the cookie balls are chilling, start melting the chocolate chips.  Use a double boiler (or see below for my equipment alternates) to slowly melt the chocolate chips over low heat.  In the bottom pot, place 1-2 inches of water and bring to a boil.  Reduce the heat to low and then place the top part of the double boiler over the simmering water. Add chocolate chips to the top section and stir slowly as it melts. This will take about 5 minutes for it to be completely smooth. 

    chocolate melting in bowl over simmer water in pot

    Once the chocolate is smooth and ready for dipping, get the cookie balls out of the refrigerator to begin dipping and rolling.   Using two spoons, dip each in the chocolate and then add a cookie ball to one spoon. With the other spoon filled with chocolate roll it over and around the ball to coat on all sides.  It may take a bit of practice but no matter how these look, they will taste amazing.  

    chocolate melted in a bowl and balls ready to dip

    As you coat each in chocolate, place them back on the foil-lined baking sheet. You can sprinkle some of the cookie crumbs you reserved from earlier on top of the chocolate to decorate. Once all of the truffles are covered in milk chocolate, place the tray in the refrigerator.

    Biscoff Truffles on a foil lined cookie sheet in the fridge ready to chill

    HOW LONG TO CHILL TRUFFLES UNTIL THEY ARE READY? It will be hard to wait, trust me I know. But for the homemade Biscoff cookie truffles to be ready with the chocolate coating hard and set, it takes about 2-3 hours in the refrigerator.

    Ready to Eat

    The truffles are ready to eat when the outer chocolate shell is hard to the touch.  When you bite into one the smooth milk chocolate will crack open easily and the creamy Biscoff cookie center will be soft but firm.   The gorgeous golden cookie center will be so inviting and the familar smell of cinnamon will be noticable.   Transfer to a bowl or plate and ENJOY! 

     

    Biscoff Truffles ready to eat

    Variations in Chocolate

    This recipe can be made with different chocolate chips if you prefer other kinds of chocolate. You can use semi-sweet or white chocolate chips to melt and dip the Biscoff cookie balls into. All of these types of chocolate will taste amazing with the creamy cookie center of these truffles.

    • Semi-Sweet Chocolate - for a balance between sweet and bold chocolate.
    • Dark Chocolate - for a richer more decadent truffle.
    • White Chocolate - for a creamier coating that is also more of a contrast in color to the golden brown center of the truffles. Also great for decorating for.
    • Combination - dip in semi-sweet and decorate with white drizzles.

    Equipment

    There will be some cookie crushing, chocolate melting, and ball rolling while making this recipe. Therefore, you will need a few pieces of equipment that will help make this as easy as possible.

    • FOOD PROCESSOR - This is great for crusthing the cookies into the smallest pieces you can. To get the consistency of coarse sand, this is the best.  If you do not have one, you can put the cookies in a Ziploc bag, seal it, and crush them by hand with a cleaver. 
    • DOUBLE-BOILER - For melting chocolate, using a double-boiler is the prefered method. I myself do not have one and use my own bowls and pans. Simply use a metal or glass mixing bowl that fits snuggly over a saucepan. 
    • COOKIE SCOOP - To get truffle balls uniform in size, using a cookie scoop is the best bet. You can also use a spoon and eyeball the sizes for uniformity as you scoop and roll. 
    Biscoff Truffles plated and a few cookies and truffles cut open on the side

    Storage

    These chocolate-covered truffles are best stored in the refrigerator. Store them in an air-tight container in the refrigerator for up to a month.

    Truffles also freeze very well to enjoy later. Store them in an air-tight container for up to 3 months. To defrost, place them in the refrigerator for 24-48 hours to be soft enough to bite into again.

    Packing as Gifts

    If you are making these to give as gifts or to bring to a party, they are easy to wrap up and hold up well. I suggest using a nice box for gift-giving or transporting. You can buy those made with separate compartments specifically designed to fit each individual truffle. You can also buy small boxes and use parchment or wax sheet liners between layers so the truffles do not stick to one another. Keep them in a cool dry place when storing or transporting or they will begin to melt - NO sun or warm cars, please.

    Product Recommendations for this Recipe - #ad:

    The Short Order Cook is a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.  If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you! 

    Biscoff Truffles coated in chocolate on a small white plate with Lotus cookies on the side

    Biscoff Truffles

    Angela
    If you are a fan of those addicting little Lotus Biscoff cookies, these chocolate-covered Biscoff truffles will be your new favorite. Similar to Oreo truffles but with the lovely little cinnamon cookies instead
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Chilling 2 hrs
    Total Time 2 hrs 25 mins
    Course Dessert
    Cuisine American
    Servings 16 truffles

    Equipment

    • food processor
    • baking sheet
    • double-boiler
    • cookie scoop

    Ingredients
      

    • 1 sleeve Lotus Biscoff Cookies 8.8 ounce size
    • 5 ounces cream cheese softened and room temperature
    • 8 ounces milk chocolate chips

    Instructions
     

    • Be sure the cream cheese is soft.
    • Using a food processor, add ⅓ of the sleeve of Biscoff cookies to the bowl with the blade for chopping in place. With the lid on, process until the cookies are the consistency of coarse sand. Add them to a medium-sized mixing bowl.
    • Repeat 2 more times to crush the cookies. All of them should be ready now and in the bowl.
      * RESERVE 1 tablespoon of the crumbs and set aside. This will be used to sprinkle on top later to decorate.
    • Next, add the cream cheese to the cookie crumbs. Using a wooden spoon and your hands, combine the two together. Once there are no loose crumbs, the mixture is ready.
    • Prepare a baking sheet with a layer of foil. 
    • Using a cookie scoop or spoon, scoop out 1 tablespoon of mixture at a time. Roll in your hands and then place each one on the prepared baking sheet. There should be about 16 cookie balls.
      Once they are all done, place the baking sheet in the refrigerator to chill while you melt the chocolate chips.
    • Use a double boiler (or see below for my equipment alternates) to slowly melt the chocolate chips over low heat.  In the bottom pot, place 1-2 inches of water and bring to a boil.  Reduce the heat to low and then place the top part of the double boiler over the simmering water. Add chocolate chips to the top section and stir slowly as it melts. This will take about 5 minutes for it to be completely smooth. 
    • CAREFULLY (steam will be hot) Remove the melted chocolate from the stove and place it on the counter. Remove the tray of cookie balls from the refrigerator so you can begin rolling them in the chocolate.
    • Using two spoons, dip each in the chocolate and then add a cookie ball to one spoon. With the other spoon filled with chocolate roll it over and around the ball to coat on all sides.   
    • As you coat each in chocolate, place them back on the foil-lined baking sheet. You can sprinkle some of the cookie crumbs you reserved from earlier on top of the chocolate to decorate.
    • Once all of the truffles are covered in milk chocolate, place the tray in the refrigerator. Let them chill for 2-3 hours.
    • Once the chocolate coating is hard, they are ready to eat. ENJOY!
    • These chocolate-covered truffles are best stored in the refrigerator. Store them in an air-tight container in the refrigerator for up to a month.
      Truffles also freeze very well to enjoy later. Store them in an air-tight container for up to 3 months. To defrost, place them in the refrigerator for 24-48 hours to be soft enough to bite into again.

    Notes

    Nutrition Facts
    Servings: 16
    Amount per serving  
    Calories 171
    % Daily Value*
    Total Fat 8.3g 11%
    Saturated Fat 4g 20%
    Cholesterol 10mg 3%
    Sodium 140mg 6%
    Total Carbohydrate 22.2g 8%
    Dietary Fiber 0.7g 3%
    Total Sugars 6.1g  
    Protein 2.5g  
    Vitamin D 0mcg 0%
    Calcium 15mg 1%
    Iron 1mg 4%
    Potassium 28mg 1%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Keyword 3-ingredient, chocolate, christmas, Easter, easy, holiday, no bake, sweet, valentine's day

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    Comments

    1. Ieva says

      March 20, 2022 at 9:19 am

      5 stars
      Delicious! So easy to put together and only 3 ingredients!!! I can never wait 3 hours whilst they are chilling, and always have a couple before then. Thanks for the recipe!

      Reply

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    Hi, I'm Angela I’m Angela, a petite mom that loves to cook, eat and explore all things food. I have been cooking since I could pull up a stool to finally reach the counter. I still rely on my trusty stool every day. I am a former personal chef turned blogger that enjoys cooking with and for my family, traveling to try new cuisine, and constantly learning about food, drink, & how it touches all our lives.

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