Biscoff Cookie Butter Truffles
Ingredients
- Truffle Base
- 1 cup Biscoff cookie butter
- 1½ cups crushed Biscoff cookies
- 2 tablespoons powdered sugar optional
- Coating
- 10 oz milk or dark chocolate melted
- Optional Finishes
- Crushed Biscoff cookies
- White chocolate drizzle
- Flaky sea salt
Instructions
- Mix cookie butter, crushed Biscoff cookies, and powdered sugar (if using) until thick and smooth.
- Cover and refrigerate for 30–40 minutes until firm enough to roll.
- Scoop about 1 tablespoon of mixture and roll into smooth balls. Place on a parchment-lined tray.
- Chill rolled truffles for 15 minutes.
- Dip each truffle into melted chocolate, tap off excess, and place back on parchment. Add toppings if desired.
- Refrigerate for 20–30 minutes until the coating is fully set.
Notes
• Chill well before rolling and dipping for clean shapes.
• Finely crushed cookies give the smoothest texture.
• Melt chocolate gently to keep it glossy.
• If mixture is too soft, add a little more crushed cookie.
• Best stored chilled for clean bites.
• Finely crushed cookies give the smoothest texture.
• Melt chocolate gently to keep it glossy.
• If mixture is too soft, add a little more crushed cookie.
• Best stored chilled for clean bites.