So, I Made These No-Bake Biscoff Truffles with Cookie Butter and…
I’ll just say it: I’ve got a weakness for anything Biscoff. It started when my cousin from Manchester brought over a jar of cookie butter, and we basically demolished half of it with just a spoon before dinner. Oops. Anyway—these no-bake Biscoff truffles have become my lazy-day, can’t-be-bothered-to-turn-on-the-oven treat. The kind of thing I throw together when the weather’s hot, the oven’s a no-go, and I just want to channel my inner dessert wizard (with as little actual effort as possible, you know?).
Why I Keep Making These (Probably Too Often)
I make this when I need to bribe my kids to clean up their Legos. Or when a friend pops by unannounced and I want to look like I always have something fancy on hand. My family goes nutty for these because they taste like a cross between fudge and cookies, but without the faff. (If you’ve ever tried making truffles that require a candy thermometer, you’ll understand why these are a win!) Plus, I’m not above eating them straight out of the freezer—don’t judge.
What Goes In (And What I Sometimes Swap)
- 250g Biscoff cookies (honestly, the regular Lotus ones, but if Sainsbury’s is out, I’ve used plain speculoos biscuits with just fine results)
- 120g cookie butter (the spreadable stuff—sometimes called speculoos spread; my Gran swears by Trader Joe’s, but I’ve used whatever’s on offer)
- 100g cream cheese, room temp (full-fat is best, but in a pinch, I tried light cream cheese once, and it was okay, just a wee bit softer)
- 100g white chocolate, for melting (I sometimes do milk chocolate if I’m feeling rebellious, but it is sweeter)
- Optional: pinch of salt (sometimes I forget and, you know what, it’s still good)
- Optional sprinkles, crushed cookies, or chopped nuts for rolling (my kids insist on rainbow sprinkles; I’m partial to more cookie crumbs)
How I Throw It All Together (With Some Chaos)
- Blitz the Biscoff cookies in a food processor until they’re basically sandy rubble. If you don’t have a processor, stick ‘em in a zip bag and bash with a rolling pin—loud, but oddly satisfying.
- Mix the cookie crumbs, cookie butter, and cream cheese together in a bowl. Hands work best, honestly. Don’t worry if it looks a bit weird at first; it smooths out. This is where I usually sneak a taste (for quality control, obviously).
- Roll the mixture into small balls. I aim for about a heaped teaspoon each, but who’s measuring? If it’s sticky, chill it for 15–20 minutes. Or just power through and wash your hands after.
- Melt the white chocolate gently—short bursts in the microwave, stirring often. Don’t let it scorch (I’ve learned this the hard way…)
- Dip each ball in the white chocolate, then place on a lined tray. Top with sprinkles, extra cookie crumbs, or nothing if you’re a minimalist.
- Chill in the fridge until set, about 30 minutes. Or the freezer if you’re impatient like me.
Notes from My Messy Kitchen
- One time I tried skipping the chilling step. Don’t. You’ll end up with blobs instead of balls.
- White chocolate can sometimes seize if you’re heavy-handed with the microwave. Stir more than you think you need to.
- I swear these taste even better the next day, as if the flavors have had a little party overnight.
My Experiments (And How Some Worked… Or Didn’t)
I’ve tried swapping white chocolate for dark—tastes good, but sort of overpowers the Biscoff, in my view. Once, I added a splash of espresso to the mix, thinking I was clever. It turned the mixture into a sticky mess, but the flavor was great. Maybe just sprinkle espresso powder on top instead, eh?
What You Need to Make These (Or Improvise)
- Food processor (if you don’t have one, a rolling pin and some pent-up energy will do—seriously, just bash the cookies in a bag)
- Mixing bowl (I’ve used a salad bowl before. No judgment.)
- Microwave or stovetop for melting chocolate (and if no microwave, a bowl over a pot of hot water does the trick)
- Baking tray lined with parchment or a silicone mat (I once used a plate and wax paper—worked fine until I tried to stack the truffles)
How Long Do They Last? (More Like, How Fast Do They Disappear…)
Technically, you can keep these in an airtight container in the fridge for up to a week. But honestly, in my house it never lasts more than a day! If you do manage some self-control, you can freeze them, too. Just let them come up to room temp for about 10 minutes before eating, unless you like truffle popsicles.
How I Like to Serve Them (But You Do You)
I like to pile them up on a plate and stick ‘em in the middle of the table, tapas-style. My mate Sarah dips them in her tea, which I thought was odd, but now I do it sometimes, too. For parties, I put them in mini cupcake cases (so they look like I put in way more effort than I did). Here’s an example of the cute cases I use from Sweetapolita if you’re curious.
Lessons I Learned (Usually the Hard Way)
- I once tried rushing the chilling step; regretted it because the chocolate coating just slid off. Lesson learned.
- Don’t overdo it with the cream cheese; I did once, and the mixture was too soft to roll. Had to eat it with a spoon. Not the worst outcome, actually.
- Don’t use ultra-thin white chocolate chips for melting—they seized up. Go for the chocolate bars, or better yet, check out Sally’s Baking Addiction’s chocolate-melting guide for tips.
FAQ (Or: Things People Actually Ask Me)
- Can I use Nutella or peanut butter instead of cookie butter?
- Sure, you can—but then you’ll have Nutella truffles, which is a whole different (but delicious) beast. I’d probably reduce the cream cheese a tad, but it’s up to you.
- Do I have to use cream cheese?
- Honestly, it gives the filling that lovely creamy tang, but I’ve heard some folks swap in mascarpone or even Greek yoghurt. Haven’t tried the latter, though; let me know if you do!
- My mixture’s too sticky to roll. Help?
- Just chill it for a bit, or dust your hands with a tiny bit of powdered sugar. Works like a charm, most days.
- Is there a way to make this vegan?
- Yeah! Use vegan cream cheese and check your cookie butter and chocolate are dairy-free. Some friends swear by BOSH!’s vegan version if you want to go all plant-based.
Right, now I want a cuppa and a truffle. If you try these, I’d love to know how you get on—sometimes the best discoveries come form happy accidents, after all. Cheers!
Ingredients
- 200 g Biscoff cookies (about 28 cookies), finely crushed
- 120 g (1/2 cup) Biscoff cookie butter
- 60 g (1/4 cup) cream cheese, softened
- 1/2 tsp vanilla extract
- 200 g white chocolate, chopped or chips
- 1 tbsp coconut oil (optional, for melting chocolate)
- 2 tbsp Biscoff cookie crumbs (for garnish)
- Pinch of salt
Instructions
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1In a food processor, pulse Biscoff cookies into fine crumbs. Reserve 2 tablespoons for garnish.
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2In a mixing bowl, combine cookie crumbs, Biscoff cookie butter, cream cheese, vanilla extract, and a pinch of salt. Mix until a smooth, thick dough forms.
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3Scoop out tablespoon-sized portions and roll into balls. Place on a parchment-lined tray. Freeze for 15 minutes to firm up.
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4Melt white chocolate with coconut oil (if using) in a microwave or double boiler until smooth.
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5Dip each chilled truffle into the melted white chocolate, coating completely. Place back on the tray and sprinkle with reserved cookie crumbs.
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6Refrigerate truffles for at least 10 minutes until set. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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