Biscoff Truffles
I’ve made so many layered desserts and elaborate cakes over the years, but sometimes I just want something simple that still feels special. These Biscoff Truffles are exactly that. They’re no-bake, made with just a handful of ingredients, and somehow still feel elegant enough to gift.
I realized I didn’t have a true cookie butter truffle recipe here — which felt strange considering how often I bake with Biscoff. So I went back to basics and kept this one focused on texture and balance.
If you love Biscoff as much as I do in my Biscoff Brownies, Biscoff Marble Cake, or even my Biscoff Cheesecake this is a much simpler way to enjoy those same warm, spiced flavors.
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Why These Work So Well
They may be easy, but they’re intentional.
- Only a few ingredients
- Smooth, creamy center
- Deep spiced cookie flavor
- No baking required
- Perfect for gifting
They’re one of those desserts that look like you worked harder than you did.
Key Ingredients & Why I Use Them
Biscoff biscuits: These form the structure of the truffle. I prefer crushing them very finely so the filling is smooth and cohesive.
Cream cheese: This binds everything together and adds a subtle tang that keeps the sweetness balanced. I always use full-fat for the best texture.
Biscoff cookie butter: This deepens the flavor and gives the filling that signature spiced warmth. I adjust slightly if the mixture feels dry.
Chocolate for coating: I’ve used white, milk, semi-sweet, dark — but I especially love using gold chocolate. It complements the cookie butter beautifully and makes the truffles feel richer.
How I Make Biscoff Truffles
The full ingredient list is below in the recipe card, but here’s exactly how I do it step by step.
Step 1: Crush the cookies
I start by turning the Biscoff cookies into very fine crumbs. A food processor gives the smoothest result, which I prefer.
If I don’t want to pull it out, I place the cookies in a zip-top bag and crush them with a rolling pin — it works, just not quite as fine.
Step 2: Make the filling and shape the truffles
I mix the cookie crumbs with the cream cheese and cookie butter until smooth and cohesive. The mixture should be soft and slightly glossy. If it feels dry or crumbly, I add a little more cream cheese or cookie butter until it holds together easily when pressed.
To shape, I scoop tablespoon-sized portions and roll them between my hands into smooth balls. Place them on a parchment-lined tray and refrigerate for no more than 5 minutes. This step matters — if they get too cold, the chocolate coating can crack later. I don’t let them firm up completely.
If I’m rolling them in crumbs instead of dipping in chocolate, I do that immediately after shaping, while they’re still soft.
Step 3: Melt the chocolate, & dip
I melt the chocolate in 30-second intervals in the microwave, stirring between each round until smooth. Sometimes I add ½ teaspoon of shortening. It thins the chocolate slightly and makes dipping easier. I’ve also found it helps prevent condensation after refrigeration.
I drop each truffle into the melted chocolate and use a fork to roll and lift it out. I tap the fork against the bowl to remove excess chocolate before placing it back on the lined tray.
If I’m adding cookie crumbs on top, I sprinkle them immediately before the chocolate sets so they stick. Once dipped, I refrigerate the truffles for at least 30 minutes to set.
Step 4: Drizzle and enjoy!
If I want a more finished look, I melt a spoonful of Biscoff spread in the microwave in 10-second intervals and drizzle it over the tops. I like adding a few extra cookie crumbs after the drizzle for texture. Before serving, I always let them sit at room temperature for 10–15 minutes so the centers soften slightly.
A Few Important Tips
- This is where texture can change quickly:
- Don’t over-chill before dipping
- Crush the cookies very finely
- Adjust cream cheese slightly if the mixture feels dry
- The consistency of the filling determines everything.
Small Variations I Sometimes Make
- Roll them in cookie crumbs instead of dipping
- Use dark chocolate for a more balanced sweetness
- Add a pinch of salt to the filling if I want more contrast
- Drizzle with melted white chocolate instead of cookie butter
If you love cookie butter desserts, you might also enjoy my Chocolate Biscoff Cupcakes — same flavor, different format.
Storage & Freezing
I store these in an airtight container in the refrigerator for up to 5 days.
They freeze beautifully for up to 2 months. I layer them between parchment and seal well. Let them thaw in the fridge, then bring to room temperature slightly before serving.
FAQ
They’re originally from Belgium. The spiced flavor is based on speculoos cookies.
Yes. Speculoos is the traditional name used in Belgium and the Netherlands. Biscoff is the brand name from Lotus.
Absolutely. Roll them in fine cookie crumbs right after shaping.
The truffles were likely too cold before dipping. A short chill is enough.
Biscoff Truffles
Ingredients
Truffles
- 2 cups biscoff crumbs 225 grams
- 2 tbsp biscoff spread
- 6 tbsp cream cheese softened (85 grams)
To decorate
- 2 cups gold chocolate 340 grams
- 2 tbsp biscoff spread
- 2 tbsp biscoff crumbs
Instructions
Biscoff Truffles
- Place the biscoff crumbs, the biscoff butter, and the cream cheese to a food processor, or to a bowl. Mix the ingredients together until a smooth dough forms. Using the food processor will make the balls smoother, while mixing by hand will give them more texture.
- Grab spoonfuls of the dough and roll between your hands.
- Place each on top of a baking sheet lined with parchment or silicone. Place the tray in the fridge for 5 minutes. Don't let the truffles get too cold, or the chocolate coating will crack later.
To decorate
- Melt gold or white chocolate. I really recommend using gold chocolate because it has a very similar taste to biscoff, so it makes the truffles even more delicious.
- Use a fork to dunk the truffles in the melted chocolate, lift and let the excess chocolate drip out. Place in a baking sheet.
- Drizzle melted biscoff spread on top and biscoff crumbs.
- Let the truffles sit in the fridge for 30 minutes before serving. And it's always a good idea to let them come back to room temperature slightly before serving.
Storage
- The truffles will be ok in the fridge for up to 7 days, in the freezer for 2 months.
For anyone doubling the recipe using the 2X button available on top and using the metric version and not cups for each ingredient, please note that the button does not double the ingredients in grams, it only does the doubling for cups/tbsp etc…I had to remake the recipe 3 times because I kept realizing proportions were off and only paying attention to one ingredient each time I checked, trusting that the tool was calculating them all and the rest were fine lol. Glad my baker’s intuition told me to check each time cause the texture felt off, a little too late but still. Hope to help reduce/avoid frustration for someone else!
Hi GG! Yes, we just caught that recently. At the moment the recipe creator is limited in doubling the actual gram amounts. We are working on a solution, but for now we have turned that feature off. Thank you for your comment!
So I’m using these truffles for your Biscoff cake recipe is it okay if i just half the ingredients to make the truffles or would that affect the final product
yes it is ok to halve the recipe
These truffles are delicious! I love how simple they are to make. I did use normal melting chocolate and thought it worked really well and complimented the Biscoff flavor!
Amazing!!! thank you!
How many days can the truffles in an airtight container in the fridge?
Made these for Thanksgiving & my family loved them!
I’d say about 4 to 5 days. So happy you liked it!!!
Is the ‘gold’ chocolate the same thing as gold leaf chocolate? Haven’t heard this term before. Can I order it from Amazon?
When I went to there all I found was the chocolate coins wrapped in gold foil and the gold leaf decoration. Am I using the wrong terminology?
search for gold chocolate callebaut
Do you have to temper this chocolate before using so it hardens? Thank you! Excited to try this recipe
I did not temper it, whenever I use callebaut chocolate I never temper it and it always works great.
Hi! I can’t find golden chocolate but found a recipe to make it, is is carmelized white chocolate? Excited to try this!!
yesss the same thing!!!
Hello! gold chocolate where can I purchase? Thank you.
I get mine on amazon or orson gygi.
Adorei a receita!! Que delícia 😋 😋 😋