These Biscoff truffles are a playful take on classic peanut butter balls, with a few simple twists. Smooth cookie butter is blended with softened butter and powdered sugar, then combined with finely crushed Biscoff cookies for a crunchy contrast. Rolled into bite-sized balls and dipped in white chocolate, these no-bake truffles are an easy, handheld treat that showcases the warm spiced flavor of cookie butter.
Many recipes for Biscoff truffles use cream cheese, but this version skips it so the cookie butter flavor really shines. Inspired by peanut butter balls, these truffles are creamy and indulgent, while the crushed cookies add texture and a pleasant crunch against the smooth filling and chocolate coating.
They work well year-round: comforting in colder months for their warm spice notes, and perfect in summer since no oven is required.
What does Biscoff taste like?
Biscoff cookies are thin and crisp with a distinctive cinnamon-forward profile and buttery, slightly caramelized notes. Many people first encounter them as the complimentary airline cookie. In Belgium they’re known as speculoos. The Lotus brand popularized them, and when introduced to the U.S. market they were renamed Biscoff.
Cookie butter, made from those cookies, is a thick spread with concentrated cookie flavor, fat, and sugar. Both the spread and the crushed cookies are used in this recipe to combine creamy, concentrated flavor with crunchy texture.
Ingredient Highlights
- Cookie butter – The star of the recipe. Any brand will work.
- Unsalted butter – Helps bind the filling and adds richness. Use softened butter; if you only have salted butter, reduce added salt.
- Biscoff cookies – Finely crushed to add crunch and texture. Grind them in a food processor for best results.
- Powdered sugar – Binds the filling and sweetens.
- Salt – A pinch balances the sweetness. Use kosher salt or halve the amount if using table salt.
- Vanilla extract – Rounds out the flavor and complements the warm spices.
- White chocolate – Choose good-quality chips or a baking bar for the coating. Candy melts can be used if needed.
- Vegetable oil – A small amount added to the melted chocolate smooths and thins it for easier dipping.
How to melt chocolate without it seizing
After forming the truffles, melt the coating gently. Two reliable methods:
- Double boiler: Heat an inch or two of water in a saucepan until it simmers. Set a heatproof bowl over the pan without touching the water and stir the chocolate until fully melted. Keep any water out of the chocolate to avoid seizing.
- Microwave: Melt in 30-second bursts, stirring between intervals. If only a little remains, use 15-second bursts. Avoid overheating.
Tips for success
- Start with softened butter so the mixture blends smoothly.
- Use a food processor to grind the cookies evenly into fine crumbs for consistent texture.
- A cookie scoop helps portion uniform truffles; aim for a small to medium scoop (around 1.5 tablespoons) for bite-sized pieces.
- If your kitchen is warm, chill the formed truffles for 30–60 minutes before dipping so they hold their shape.
How to dip truffles in chocolate
A simple fork technique works well and avoids specialty tools. Place a truffle into the melted chocolate and roll it until fully coated. Lift it on the tines of a fork (don’t skewer) and tap the fork against the bowl to remove excess chocolate. Use a knife or toothpick to slide the truffle off the fork from underneath so the finished truffle is smooth with minimal drips. Once set, lift from the parchment and trim any excess chocolate if needed.
How to decorate the truffles
Reserve a little of the melted white chocolate and put it in a small zip-top bag. Snip a tiny corner and drizzle thin lines across each truffle. Before the drizzle sets, sprinkle more crushed Biscoff crumbs on top for a finished look.
How to store the truffles
Store the truffles at cool room temperature for a day or two. For longer storage, keep them in an airtight container in the refrigerator for up to a week. In warm or humid climates store refrigerated from the start. If chilled, allow truffles to sit at room temperature for about 30 minutes before serving for best flavor and texture.
FAQs
Yes. Dark or bittersweet chocolate pairs nicely with the spiced cookie flavor if you prefer something less sweet than white chocolate.
Yes. Freeze the truffles in an airtight container or zip-top bag for up to two months. Thaw overnight in the refrigerator before serving.
Yes. If you have cookie butter but not Biscoff cookies, finely crushed graham crackers are a suitable substitute for the crunchy element.
For more no-bake treats, check out these:
- Key Lime Coconut Popsicles
- Peaches and Cream No-Churn Ice Cream
- Peanut Butter Rice Krispie Bars
- Chocolate Peanut Butter Cereal Bars
Tag me on Instagram @themarblekitchenblog if you make these, and feel free to leave a rating and comment below. Enjoy!
Biscoff Truffles
Ingredients
- 1 cup cookie butter
- 6 tablespoon unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup biscoff cookie crumbs about 12–13 cookies, finely ground
- 12 oz white chocolate chips
- 1 tablespoon vegetable oil
Instructions
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In a medium bowl, beat together the cookie butter and softened butter until combined.
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Add the powdered sugar, salt, and vanilla extract and beat until smooth.
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Stir in the cookie crumbs with a wooden spoon until evenly combined.
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Scoop the mixture using a small to medium cookie scoop (about 1.5 tablespoons) and roll into balls. Place on a parchment-lined baking sheet. If your kitchen is warm, refrigerate for at least 30 minutes.
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Combine white chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 30-second increments, stirring each time, until smooth and fully melted.
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Coat each ball in the melted chocolate, roll to cover, lift on a fork’s tines, and slide off with a knife or toothpick onto parchment. If desired, drizzle reserved chocolate over the truffles and sprinkle extra cookie crumbs. Allow to cool completely.