These Biscoff Cookie Butter Truffles are rich, creamy, and totally irresistible. With their smooth cookie butter filling and a crisp chocolate shell, they’re a no-bake treat I love making for holidays, parties, or just because I’m craving something sweet and indulgent. They only take a few ingredients, but the flavor is out of this world.

Why You’ll Love This Recipe

I really like how quick and simple these truffles are to make—no baking, no fancy tools, and barely any cleanup. The creamy cookie butter mixed with crushed Biscoff cookies creates the perfect truffle texture. I dip them in chocolate for a crunchy finish that melts in my mouth with every bite. They’re elegant enough for gifting but easy enough for everyday snacking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Biscoff cookie butter
Biscoff cookies, crushed
Cream cheese, softened
Powdered sugar
Vanilla extract
White or milk chocolate chips (or candy melts) for coating
Crushed Biscoff cookies (optional, for garnish)

Directions

In a mixing bowl, I combine the softened cream cheese and cookie butter until smooth.
I add in powdered sugar, vanilla extract, and crushed Biscoff cookies, mixing until a thick dough forms.
I roll the mixture into small balls (about 1 inch) and place them on a lined baking sheet.
I chill the truffle balls in the fridge or freezer for at least 30 minutes until firm.
Meanwhile, I melt the chocolate chips in the microwave or using a double boiler, stirring until smooth.
I dip each chilled truffle into the melted chocolate, letting the excess drip off, and place them back on the tray.
While the chocolate is still wet, I sprinkle crushed Biscoff cookies on top (if using).
I let the chocolate set completely before serving or storing.

Servings and timing

This recipe makes about 20–24 truffles.
Total time: Approximately 1 hour

Prep time: 20 minutes
Chill time: 30–40 minutes

Variations

Sometimes I use dark chocolate for a deeper flavor or white chocolate for a sweeter finish. I’ve also added a pinch of cinnamon or sea salt to the cookie butter mixture for a flavor twist. For a fun holiday version, I drizzle them with colored candy melts or add festive sprinkles.

storage/reheating

I store the truffles in an airtight container in the fridge for up to 1 week. They also freeze beautifully—just let them thaw for a few minutes before eating. There’s no need to reheat them; I just enjoy them cold or at room temperature.

FAQs

Can I make these without cream cheese?

Yes, I can substitute the cream cheese with a bit more cookie butter and a tablespoon or two of heavy cream to help bind the mixture. The texture will be a little different, but still delicious.

What kind of chocolate works best for coating?

I usually use chocolate chips or candy melts because they melt smoothly and set quickly. Milk, dark, or white chocolate all work—it just depends on the flavor I want.

Do I need to chill the truffles before dipping?

Yes, chilling helps them firm up and hold their shape when I dip them in the warm chocolate. If they’re too soft, they’ll fall apart.

How do I crush the Biscoff cookies?

I put them in a zip-top bag and crush them with a rolling pin, or I pulse them in a food processor for finer crumbs. Either method works great.

Can I make these ahead for a party?

Definitely. I like making them a day or two ahead and keeping them chilled until it’s time to serve. They actually taste even better after sitting for a bit.

Conclusion

These Biscoff Cookie Butter Truffles are a dreamy, bite-sized treat I keep coming back to. They’re easy to whip up, totally customizable, and always a crowd-pleaser. Whether I’m making a batch to share or saving them all for myself, they never last long.