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.
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.
And if you love the taste of cookie butter, try my recipe for The Best Biscoff Butter Cookies! Ok, now lets roll!
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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.
- 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.
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:
- Make the Cookie Centers
- Roll the Truffles
- 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.
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.
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.
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.
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.
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.
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.
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.
FAQ
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.
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.
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.
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
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!