Biscoff Cookie Butter Truffles: The No-Bake Treat You Didn’t Know You Needed Recipe

Introduction

These Biscoff Cookie Butter Truffles are the no-bake treat you didn’t know you needed but totally do. Creamy, crunchy, and dipped in luscious chocolate, they make the perfect indulgence for any occasion. Plus, they’re easy to whip up and delightfully addictive.

Ingredients

• 1 cup Biscoff cookie butter
• 1 (8 oz) block cream cheese, softened
• 1 ½ cups crushed Biscoff cookies (about 20–25 cookies)
• 12 oz chocolate chips (milk, dark, or white)
• 1 tbsp coconut oil (optional, for smooth chocolate)

Instructions

1. Step 1: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
2. Step 2: In a bowl, combine the softened cream cheese and cookie butter. Stir until smooth and creamy, then mix in the crushed cookies until you get a thick, dough-like texture.
3. Step 3: Scoop out about 1 tablespoon portions of the mixture and roll them into balls. Place on a parchment-lined baking sheet and freeze for 20–30 minutes until firm.
4. Step 4: Melt the chocolate chips with coconut oil (if using) in 30-second increments in the microwave, stirring until smooth. Dip each chilled truffle into the chocolate, tap off excess, and return to the parchment paper. Optionally, sprinkle crushed cookies or sea salt on top.
5. Step 5: Refrigerate the coated truffles for 15–20 minutes until the chocolate hardens, then enjoy!

Tips & Variations

• For extra smooth chocolate coating, add a tablespoon of coconut oil when melting chocolate chips.
• Try using dark chocolate for a richer flavor or white chocolate for something sweeter.
• Sprinkle a pinch of flaky sea salt on top of the truffles before the chocolate sets for a delightful contrast.
• Freeze the truffles before dipping to help the chocolate set faster and prevent melting.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer for up to one month. To enjoy, let them sit at room temperature for a few minutes before eating, or eat straight from the fridge if you prefer a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

While peanut butter can work, Biscoff cookie butter has a unique spiced caramel flavor that defines these truffles. Substituting will change the taste significantly, but it can be a fun twist if you’re open to experimenting.

Do I have to use cream cheese?

Cream cheese adds a creamy texture and helps bind the ingredients. You might try mascarpone or a dairy-free cream cheese alternative, but regular cream cheese works best for the ideal consistency and flavor.

Biscoff Cookie Butter Truffles: The No-Bake Treat You Didn’t Know You Needed Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

These Biscoff Cookie Butter Truffles are a decadent, no-bake treat combining creamy cookie butter, cream cheese, and crushed Biscoff cookies, all coated in smooth melted chocolate. Perfect for a quick and indulgent dessert that requires minimal effort and no oven.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 20–24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Biscoff cookie butter
• 1 (8 oz) block cream cheese, softened
• 1 ½ cups crushed Biscoff cookies (about 20–25 cookies)
• 12 oz chocolate chips (milk, dark, or white)
• 1 tbsp coconut oil (optional)

Instructions

1. Crush the Cookies: Begin by crushing the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing them with a rolling pin. This creates the base texture for the truffles.
2. Mix the Base: In a mixing bowl, combine the softened cream cheese with the Biscoff cookie butter. Stir until you achieve a smooth, creamy consistency. Then, fold in the crushed cookie crumbs until a thick, dough-like mixture forms.
3. Form the Truffles: Scoop out approximately 1 tablespoon portions of the mixture and roll them into balls by hand. Place the balls onto a parchment-lined baking sheet. You should get about 20–24 truffles depending on size. Freeze for 20–30 minutes to firm up.
4. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips along with the coconut oil in 30-second intervals, stirring between bursts until smooth and glossy. Be careful not to overheat or burn the chocolate.
5. Dip and Decorate: Using a fork or dipping tool, dip each chilled truffle into the melted chocolate. Tap off excess chocolate and place back on the parchment paper. Optionally, sprinkle crushed Biscoff cookies or sea salt on top before the chocolate sets.
6. Chill and Serve: Refrigerate the coated truffles for 15–20 minutes until the chocolate hardens. Serve chilled and enjoy your no-bake indulgence.

Notes

• Ensure the cream cheese is softened for easy mixing and smooth texture.
• Freezing the truffles before dipping helps the chocolate coat evenly and prevents melting.
• You can customize the chocolate type based on your preference: milk, dark, or white chocolate all work well.
• Coconut oil is optional but helps create a smoother chocolate coating.
• Store truffles in an airtight container in the refrigerator and consume within a week for best freshness.

Keywords: Biscoff truffles, no-bake dessert, cookie butter truffles, easy chocolate truffles, cream cheese truffles