Biscoff Truffles
Creamy, no-bake Biscoff truffles made with crushed cookies, cream cheese, and cookie butter, coated in smooth white chocolate and finished with a sprinkle of crushed Biscoff cookies.
Servings: 20 truffles
Equipment
Ingredients
- 1 (8.8 oz) sleeve Biscoff cookies crushed and divided
- 4 oz softened cream cheese 1/2 a block
- 1/2 cup Biscoff spread divided
- 1 1/2 cups white chocolate chips
Instructions
- Add your Biscoff cookies into the bowl of a food processor and pulse them into fine crumbs. Set aside 2-3 tbsp of the cookie crumbs for topping the truffles later.
- Pour the Biscoff cookie crumbs into a large mixing bowl, then add in the softened cream cheese and ¼ cup of Biscoff spread and mix to form a dough consistency.
- Line a baking pan with parchment paper or a silicone baking mat, then roll the mixture into balls roughly 1 inch in size, placing them on your prepared pan as you go. Transfer to the freezer to chill for 15 minutes.
- In a microwave safe bowl, combine white chocolate chips and the remaining Biscoff spread. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
- Working one by one, coat each Biscoff truffle in melted chocolate, let any excess chocolate drip off, then return to the baking sheet.
- Immediately sprinkle with the reserved cookie crumbs from earlier, then let the chocolate coating set completely before enjoying!