Biscoff Truffles

These biscoff truffles (cookie balls) are made with biscoff cookies, biscoff cookie butter and cream cheese (and they’re so decadent and yummy!).

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How to Make Biscoff Truffles

1. Make the Biscoff Cookie Truffle Mixture. Pulse your Biscoff cookies into crumbs. Mix with the Biscoff spread (Biscoff cookie butter) and cream cheese until smooth. Roll into 1-inch balls and put in the refrigrator for 30 minutes.
   
2. Dip in Chocolate Mix. Melt the gold chocolate (like Hershey’s Gold) in the microwave until smooth, stir in Biscoff spread, then dip chilled truffles into the coating.
   
3. Add the Cookie Crumbs. Place on parchment, sprinkle with crumbled Biscoff cookie, and chill until set. Serve chilled.
   

Storage and Freezing Instructions

To Store: Keep your Biscoff truffles in a sealed container in the fridge for up to 2 weeks. They’re best eaten chilled.

To Freeze: Pop the chocolate-dipped truffles onto a baking sheet and freeze until solid. Then move them to a freezer-friendly container and keep them for up to 3 months. Thaw overnight in the fridge before serving.

Biscoff Truffles

These biscoff truffles (cookie balls) are made with biscoff cookies, biscoff cookie butter and cream cheese (and they're so decadent and yummy!).

Prep Time: 20 minutes mins

Cook Time: 5 minutes mins

Total Time: 25 minutes mins

Servings: 16 truffles

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Ingredients 

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For the truffles:

• ▢ 8 oz Biscoff cookies
• ▢ 2 tbsp Biscoff spread
• ▢ 6 tbsp cream cheese softened

For the glaze:

• ▢ 2 cups gold chocolate
• ▢ 2 tbsp Biscoff spread
• ▢ 1 Biscoff cookie, crumbled

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Instructions 

• Place the Biscoff cookies in a food processor and pulse until finely crushed.
• Add the Biscoff spread and cream cheese, pulsing until fully combined.
• Scoop and roll the mixture into small balls, about 1 inch each.
• Place on a parchment-lined tray and chill for 30 minutes.
• Place the gold chocolate in a microwave-safe bowl and microwave at 50% power for 30 seconds, stirring, then repeat in 15–20 second intervals until smooth.
• Stir in 2 tbsp Biscoff spread.
• Dip the chilled truffles in the chocolate mixture.
• Place the truffles back on the parchment, and sprinkle with crumbled Biscoff cookie.
• Chill until set and serve.

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