Blend white chocolate with Biscoff Cookie Butter to make these luxuriously rich and creamy truffles rolled in Biscoff Cookie Crumbs. These super easy 3-ingredient Biscoff Truffles will definitely become one of your favorite candies to make time and time again.
I fell in love with Biscoff Cookies many years ago when I was on an airplane, just like I’m sure many of you did. I’d never had one of the crispy speculoos cookies so I wasn’t expecting much when I opened the little 2-cookie package that the flight attendant gave me. Wow, was I surprised when bit into the rectangle cookie. It was seriously, love at first bite.
The texture of the cookie was crunchy and felt dry but it sort of melted in my mouth and the flavor of caramel, cinnamon, and gingerbread lingered on my tongue. I fell into a bit of a food trance and before I knew it my cookies were gone.
I studied the packaging looking for the name of the manufacturer so that I could look them up as soon as I had a chance. I knew I couldn’t wait until I flew again to have another one of these treats.
Happily, a few years later the Biscoff Cookies started making appearances in my local grocery stores. Then not too long after that the Biscoff Cookie Butter hit the shelves.
A while back I showed you have to make Biscoff Butterscotch Basketballs. The recipe was wonderful but I realized that unless you are looking for basketball-themed treats you might not have even noticed this dessert recipe on my site.
The recipe that I used to make the basketballs was simply Biscoff Cookie Butter mixed with Butterscotch Chips. When I decided to make these Biscoff Truffles, I chose to use white chocolate chips instead and love these even more than the original recipe.
What are Biscoff Cookies?
- They are delicately crunchy cookies flavored with cinnamon, nutmeg, ginger, allspice, and cloves.
- This type of cookie is known as a speculoos cookie or speculaas and originated in the Netherlands. These spiced shortbread cookies were traditionally served on St. Nicholas’ day but have become an everyday treat.
- Many people enjoy the cookies dunked in coffee or tea but they are a perfect snack right out of the package.
- Lotus Biscoff Cookies are a brand of store-bought cookies. You may use any speculoos cookies you like to make these cookie butter truffles.
What is Biscoff Cookie Butter?
- Cookie butter is a creamy (or crunchy) food paste made by combining speculoos cookie crumbs with condensed milk, butter, or vegetable oil and sugar. Sometimes flour is added too.
- It is spreadable like peanut butter and can be used in place of peanut butter on toast or in recipes like Biscoff Fudge.
- Biscoff Cookie Spread has NO preservatives, artificial colors, artificial flavors, or GMO ingredients.
- It is even vegan friendly.
- There are other brands of speculoos cookie spread and you can use any brand you like.
Making the cookie butter truffles
6 ounces white chocolate chips (about 1 cup )
10 ounces creamy Biscoff Cookie Butter*
6 Biscoff Cookies
*If you don’t have a scale you can measure the Cookie Spread in a dry measuring cup (1-cup) and overfill it just slightly.
- Pour your white chocolate chips into a microwave-safe bowl.
- Heat on high power, for 30 seconds, then remove and stir.
- Heat for two more 30-second bursts on high power, stirring after each.
- Let the white chocolate sit for 2 minutes then stir again.
- If not completely melted, heat for 10-20 more seconds.
- Alternatively, you can melt the white chocolate in a double boiler (set over 1 inch of water) on the stove over low heat, stirring often, until melted.
- Stir in the Biscoff Cookie Spread.
- Place a piece of plastic wrap directly on top of the mixture and set aside for several hours until firm.
- Optionally, you can place the mixture in the refrigerator for about an hour then let sit on your counter until soft enough to scoop.
- I much prefer to allow the truffle mixture to cool at room temperature. The texture will be nice and creamy.
- Meanwhile, crush 6 Biscoff Cookies into fine crumbs using a rolling pin or a food processor.
- Scoop out twenty-six 2-teaspoon size scoops and set on a parchment paper-lined baking sheet.
- I used the OXO Good Grips small scoop and it works beautifully to make evenly sized truffles.
- If you use a scoop, fill it with the truffle mixture then scrape the edge to ensure all your truffles are the same size .
- Roll one scoop into a ball then immediately roll it into the Cookie Crumbs.
- You want the truffles to be a bit sticky so that the cookie crumbs stick to them.
- If you roll all of the truffles first then begin rolling them in the cookies the crumbs will not stick.
- Repeat, rolling and coating all the truffles in cookie crumbs.
- Be careful to melt your white chocolate on short bursts of power otherwise you might burn the candy.
- You can use any white chocolate you like, including white chocolate chips, bars, or even Candy Melts.
- Use a small OXO scoop to create perfectly sized Biscoff Truffles.
How to store truffles?
- These truffles will stay fresh for about a month if kept in an airtight container set at room temperature.
- You can freeze the truffles if you wrap them really well in plastic wrap and place them in a zip-top bag.
- To thaw, the truffles remove them from the freezer and let them sit in their packaging on the counter overnight. Then remove from the packaging and serve.
Watch the video tutorial to see the super simple process.
Get your ingredients and supplies.
You can find the items needed to make these Biscoff Truffles from Amazon. I earn a small commission for sales at no extra cost to you when you use the links below.
Originally published April 26, 2017
- 6 ounces white chocolate chips (about 1 cup )
- 10 ounces Biscoff Cookie Spread*
- 6 Biscoff Cookies
- *Measure the Cookie Spread in a dry measuring cup and overfill it just slightly.
Pour white chocolate chips into a microwave-safe bowl.
Heat on high power, for 30 seconds, then remove and stir.
Heat for two more 30 second bursts on high power, stirring after each.
Let the white chocolate sit for 2 minutes then stir again.
If not completely melted, heat for 10-20 more seconds.
Stir in the Biscoff Cookie Spread.
Place a piece of plastic wrap directly on top of the mixture and set aside for several hours until firm.
Optionally, you can place the mixture in the refrigerator for about an hour then let sit on your counter until soft enough to scoop.
Meanwhile, crush 6 Biscoff Cookies into fine crumbs using a rolling pin or food processor.
Scoop out twenty-six 2-teaspoon size scoops and set on a parchment paper-lined baking sheet.
Roll one scoop into a ball then immediately roll it into the Cookie Crumbs.
- If you don't have a microwave, create a double boiler (Bain Marie) with 1 inch of water in the bottom pan. Set it over low heat on the stove and set a bowl on top. Fill the bowl with white chocolate and allow it to melt, stirring often.
- Store your Biscoff Truffles in an airtight container at room temperature for up to 1 month.
If you love this recipe you might also enjoy these…
You can use the Biscoff truffle filling inside any of these egg-shaped candies.
Each one of these egg-shaped treats has a different filling so if you don’t want to fill your chocolate bunnies with peanut butter fudge, you can swap out the filling with any of these:
- Chocolate Turkey Truffles filled with Pumpkin Ganache
- Triple Chocolate Truffle Christmas Mice
- Snowman Truffles filled with Chocolate Hazelnut Coffee Ganache
- Chocolate Penguin Truffles filled with Amaretto Raisin Ganache
- Buckeye Bears – Peanut Butter Fudge Filled Chocolate Teddy Bears (a different fudge recipe)
Or you can make these other truffle recipes…
Chocolate Truffles Recipe
Includes recipes to make dark, milk, and white chocolate truffles.
Use ice cream to make delicious Chocolate Raspberry Ice Cream Truffles.