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    Home » Desserts

    Updated: Dec 3, 2024 · Published: Dec 3, 2024 · by Angela · This post may contain affiliate links · 1 Comment

    Biscoff Truffles

    Jump to Recipe

    If you are a fan of those addictive 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.

    biscoff cookie truffles covered in milk chocolate plated ready to eat

    Why this No-Bake Biscoff Truffle Recipe is the BEST:

    After making the Oreo version of truffles for over 20 years, I wanted something new & came up with this similar quick & easy recipe.

    Chocolate covered biscoff cookie cream cheese truffles on a plate.

    And if you love the taste of cookie butter, try my recipe for The Best Biscoff Butter Cookies! Ok, now lets roll!

    Jump to:
    • Ingredients for Homemade Biscoff Truffles
    • How to Make Biscoff Truffles
    • Serving Suggestions
    • Equipment Needed
    • FAQ
    • Packing as Gifts
    • Biscoff Truffles
    • Other Homemade Candy Recipes

    Ingredients for Homemade Biscoff Truffles

    This 3-ingredient Biscoff Truffle recipe is just what you have been looking for. The truffle centers are made up of just two sweet & creamy ingredients.

    They are made without cookie butter, using the whole crisp cookies instead. It takes crushed cookies with softened cream cheese to make that soft sweet center.

    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 recipe calls for milk chocolate chips. Here are the best brands of chocolate for melting.

    For amounts and full instructions see the recipe card below.

    CAN'T FIND LOTUS BISCOFF COOKIES NEAR YOU?  If you have never seen them or are not able to find these cookies through the Biscoff finder, 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

    How to Make Biscoff Truffles

    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.

    Here are the step-by-step instructions for making Biscoff Cookie Truffles:

    1. Make the Cookie Centers
    2. Roll the Truffles
    3. Cover the Truffles in Chocolate

    1 - Make the Cookie Centers

    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

    2 - Roll the 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.

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

    3 - Cover the Truffles in Chocolate

    While the cookie balls are chilling, start melting the milk chocolate chips. For a substitute or variation you can also use dark, semi-sweet, or white chocolate.

    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 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. 

    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.

    TOP TIP: WORK FAST to get them done before the chocolate hardens as it cools in the bowl. Fun to do this with the kids, friends, & family. 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.

    Serving Suggestions

    The truffles are ready to eat when the outer chocolate shell is hard to the touch. Transfer to a bowl or plate and ENJOY! 

    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.   

    Biscoff Truffles ready to eat

    Equipment Needed

    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. 
    Biscoff Truffles plated and a few cookies and truffles cut open on the side

    FAQ

    What is a Biscoff cookie & what does it taste like?

    Lotus Biscoff is the full name for these Belgian cookies. These flavorful crisp cookies have a unique taste. They have a spice flavor similar to gingerbread with hints of caramel and maltiness.

    What if I don't have a food processor?

    You can crush the cookies by hand if you do not have a food processor. Place cookies in a resealable Ziploc bag and seal closed. Using a mallet gently tap and crush the cookies into a fine dust.

    Do they need to be refrigerated?

    Though recommended, they can be stored in a cool dry location away from heat or sunlight. The key is keeping them chilled and not at room temperature above 65°F or they will become soft.

    Two photos of lotus biscoff speculoos cookie truffles covered in chocolate and crushed cookie sprinkled.

    Packing as Gifts

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

    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 bakery box for gift-giving or transporting. You can buy those made with separate compartments specifically designed to fit each individual truffle.

    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 Share on Facebook
    Prep Time 20 minutes mins
    Cook Time 5 minutes mins
    Chilling 2 hours hrs
    Total Time 2 hours hrs 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 truffles
    Calories 164 kcal

    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
    Prevent your screen from going dark

    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

    STORING:
     Store them in an air-tight container in the refrigerator for up to a month or 3 months in the freezer. To defrost, place them in the refrigerator for 24-48 hours to be soft enough to bite into again.

    Nutrition

    Calories: 164kcalCarbohydrates: 19gProtein: 1gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 28mgPotassium: 52mgSugar: 8gVitamin A: 119IUCalcium: 19mgIron: 0.01mg
    Keyword 3-ingredient, chocolate, christmas, Easter, easy, holiday, no bake, sweet, valentine's day
    Tried this recipe?Let us know how it was!

    Other Homemade Candy Recipes

    Looking for more recipes like these speculoos cookie truffles, try these delicious candies that are easy to make at home:

    • Homemade Snickers Bars
    • Chocolate Nonpareils
    • Gumdrop Nougat
    • Classic Almond Toffee
    • Chocolate Peanut Clusters

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      Recipe Rating




    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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