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 Lotus speculoos 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 anniversaries, birthdays, Valentine's Day, Easter, and Christmas. And if you love the taste of cookie butter, try my recipe for The Best Biscoff Butter Cookies!
If you love Oreo cookie truffles, you will also love this recipe. I was inspired to try a similar version but with Biscoff Lotus speculoos 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.
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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.
- 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 recipe calls for milk chocolate chips. Here are the best brands of chocolate for melting.
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.
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.
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.
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 the 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.
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.
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 adds 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. This is the same method I use when making Chocolate-Covered Peanut Butter Balls every Xmas.
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.
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 familiar smell of cinnamon will be noticeable. Transfer to a bowl or plate and ENJOY!
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.
- 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 crushing 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 them, and crush them by hand with a cleaver.
- DOUBLE-BOILER - For melting chocolate, using a double-boiler is the preferred 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.
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.
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Other Homemade Candy Recipes
Looking for more recipes like these speculoos cookie truffles, try these delicious candies that are easy to make at home:
Biscoff 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. | |
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Ieva says
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!