Biscoff Cookie Butter Truffles – The No-Bake Treat You’ll Crave on Repeat

Biscoff cookie butter has a way of turning anything it touches into comfort food, and these truffles are no exception. Smooth, spiced, and just sweet enough, they come together without baking and feel rich in that slow, indulgent way. I like this recipe because it doesn’t rely on complicated techniques—just good ingredients and the right balance. After a few test batches, I found that letting the mixture rest before rolling makes all the difference for clean, smooth truffles that hold their shape.

These are the kind of treats you make once and then keep thinking about. They’re easy enough for casual snacking but polished enough to serve at gatherings or package as gifts.

Ingredients

Truffle Base

1 cup Biscoff cookie butter
1½ cups crushed Biscoff cookies
2 tablespoons powdered sugar (optional, for extra sweetness)

Coating

10 oz milk or dark chocolate, melted

Optional Finishes

Crushed Biscoff cookies
White chocolate drizzle
Flaky sea salt

Instructions / Method

Step 1: Make the Truffle Mixture

In a medium bowl, combine the cookie butter, crushed Biscoff cookies, and powdered sugar (if using). Mix until thick, smooth, and evenly combined.

The mixture should be soft but scoopable. If it feels too loose, add a little more crushed cookie. If too firm, let it sit at room temperature for a few minutes.

Step 2: Chill

Cover the bowl and refrigerate for 30–40 minutes, until firm enough to roll without sticking excessively.

Step 3: Shape the Truffles

Line a baking sheet with parchment paper.

Step 4: Coat in Chocolate

Dip each chilled truffle into the melted chocolate, tapping off excess. Place back onto the parchment.

If desired, sprinkle crushed cookies or flaky salt on top before the chocolate sets.

Step 5: Set

Refrigerate for 20–30 minutes, until the chocolate coating is fully set.

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Preparation & Setting Time

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: About 1 hour 20 minutes
Servings: 18–22 truffles

Tips for Perfect Biscoff Truffles

Use smooth cookie butter for the best texture.
Crush cookies finely to avoid grainy truffles.
Chill before rolling and dipping for clean shapes.
Melt chocolate gently to keep it glossy and smooth.
Work in small batches when coating to prevent melting.

Serving Suggestions

These truffles are excellent:

Served chilled for a firmer bite
At room temperature for a softer center
Paired with coffee, espresso, or chai

They also shine on dessert boards and in gift boxes.

Storage

Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze for up to 2 months; thaw in the fridge before serving.
Room Temperature: Can sit out briefly, but best kept cool.

Variations to Try

White Chocolate Biscoff Truffles

Dip in white chocolate for a sweeter finish.

Biscoff Cheesecake Truffles

Mix in 3 oz softened cream cheese for extra creaminess.

Crunchy Center

Press a small piece of cookie into the center before rolling.

Dairy-Free Option

Use dairy-free chocolate for coating.

Extra Spice

Add a pinch of cinnamon or nutmeg to the truffle base.

Common Mistakes to Avoid

Skipping chill time – truffles won’t hold shape
Overheating chocolate – dull or thick coating
Large truffles – harder to coat cleanly
Warm hands – causes sticking and softening

FAQs

Do I need a food processor?

It helps, but cookies can be crushed in a zip-top bag with a rolling pin.

Can I make these ahead of time?

Yes, they’re perfect for making 1–2 days in advance.

Why are my truffles too soft?

They likely need more chilling or slightly more crushed cookie.

Can I skip the chocolate coating?

Yes, you can roll them in crushed cookies or powdered sugar instead.

Are these kid-friendly?

Absolutely—no baking and simple flavors make them a hit.

Can I double the recipe?

Yes, this recipe scales very well.

A No-Bake Favorite Worth Repeating

Biscoff Cookie Butter Truffles are one of those treats that feel effortless yet indulgent. They’re smooth, spiced, and deeply comforting, with just enough richness to feel special every time you reach for one. Once you make them, it’s hard not to crave them again—and again.