These quick and easy Biscoff Cookie Truffles only require 4 ingredients to make. They're the perfect no-bake dessert that can be made ahead of time and are perfect to satisfy any sweet tooth craving!
Recipes featuring Biscoff cookies or cookie butter seem to be very popular lately. Who knew those little packages of cookies that are served on airplanes could be in such high demand on the ground!
These shortcut truffles are a close cousin to the ever-popular Oreo truffle that uses crushed sandwich cookies, mixed with cream cheese and dipped in white chocolate or almond bark.
The unique flavor these truffles get from using the spiced Biscoff cookies make them a huge hit at holidays and parties.
Why You'll Love This Recipe
- Quick and easy - 4 ingredients and less than 30 minutes are needed to make these truffles.
- Make-ahead - This recipe is actually better when made in advance. The truffles are stored in the refrigerator to allow the filling to firm up and the almond bark to harden.
- Kid-friendly - Kids love to help roll the truffles into balls and dip them. This is a great recipe to get families in the kitchen together!
Here are a few helpful tips on the 4 ingredients.
- Lotus Biscoff cookies - These cookies are found in a red wrapper and have a distinctive, unique flavor. On the surface their taste can be described as a spiced shortbread biscuit, but the best thing about this cookie is the deep caramel flavor that lies beneath.
- Cream cheese - This will be the "glue" that holds the truffle together. And what could be bad about a cookie mixed with cream cheese?
- Milk - This gives the mixture the little bit of extra moisture needed to ensure the truffles stay together.
- Almond bark - I prefer using almond bark for dipping as it's much easier to melt and work with than white chocolate. White chocolate could also be used if you prefer.
Step 1: Crush the cookies - A food processor makes quick work of this. Add the cookies and pulse until fine crumbs form.
If you don't have a food processor, you can place the cookies into a plastic bag and crush them on the countertop with a rolling pin. This is a good way to get out some aggression!
Step 2: Make the filling - Mix the cookie crumbs with the cream cheese. It's crucial that the cream cheese is softened so it mixes together easily.
There are 3 options to mix the crumbs and cream cheese together. You could mix everything together in the food processor, use a rubber spatula, or a clean pair of hands to get the job done.
Step 3: Roll - Roll the truffles into 1 inch balls. A level-measured tablespoon or 1 inch scoop make the perfect sized truffle.
After rolling all the truffles, I like to place them in the refrigerator for about 10 minutes. This allows them to firm up and ensures they won't break apart when dipping.
Step 4 - Dip - While the truffles are chilling, melt the almond bark. I use a double boiler but you can also use the microwave, heating in 30 second intervals.
Be sure to chop the almond bark into small chunks to help it melt faster.
Dip each truffle into the melted almond bark. Scoop up the truffle with a fork and allow the excess almond bark to drip off. Place on a parchment lined baking sheet.
Sprinkle the top of each truffle with the extra cookie crumbs. This gives a good clue to the deliciousness that's inside!
Most grocery stores carry now carry these cookies. I find them in the cookie/snack aisle next to the more specialty type cookies. They come in individually wrapped 2-packs or the 8.8 oz. package that you want for this recipe. Target or Amazon also carry them.
Also called "Speculoos", these spiced cookies are traditional in northern European countries. The brand, Lotus Biscoff, was created in a family-owned bakery in Belgium in the 1930's for enjoyment after World War II. The cookies are still made in this small town and managed by the same family today.
Made of Speculoos cookie crumbs, oil or butter, flour and sugar to made a spreadable paste, cookie butter has also gained popularity in recent years.
Although the flavor is similar, the texture of the cookie butter does not work for this recipe when mixed with the cream cheese. Stick to the cookie crumbs here.
Since these truffles contain cream cheese and milk, they should be kept in an airtight container in the refrigerator. This also keeps them a nice texture to eat.
Cookie truffles will keep in the refrigerator for up to 3 weeks. This makes them a perfect thing to make for holiday cookie trays or gifts as they can be made so far in advance. They can also be frozen for 2-3 months.
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Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!
Biscoff Cookie Truffles
- 2 8.8 oz. packages Biscoff cookies
- 8 oz. cream cheese softened
- 1 tbsp. milk
- 16 oz. almond bark
- Add cookies to a food processor and pulse until fine crumbs. Set aside 2 tablespoons of cookie crumbs for topping.
- Place crumbs in a mixing bowl along with cream cheese. Use a rubber spatula or clean hands to mix together until all the crumbs are incorporated.
- Add milk and mix again to slightly moisten the mixture.
- Roll truffles into 1 inch balls and place on a plate or cookie sheet. Refrigerate for 10 minutes.
- While truffles are chilling, melt almond bark in the microwave or double boiler.
- Dip each truffle into the melted almond bark. Scoop up the truffle with a fork and allow the excess almond bark to drip off. Place on a parchment lined baking sheet. Sprinkle tops of each with extra cookie crumbs.
- Allow truffles to set for 15 minutes. Store in an airtight container in the refrigerator.
- To crush cookies, you could also put them in a plastic bag and use a rolling pin to crush them into fine pieces.
- Crumbs and cream cheese can also be combined in a food processor.
- A level measured tablespoon makes the perfect size truffle.