You’re looking for a new dessert to make this holiday season. Biscoff truffles are the perfect treat for your family and friends! They’re easy to make, but they look like you spent hours in the kitchen. Plus, they taste amazing!
We were introduced to Biscoff cookies by our friend, Wim, who comes from Belgian. Recently, Paul went over to their house and enjoyed a dessert of biscoff crumbs folded into vanilla ice cream and then topped with honey. He immediately bought the same ingredients so he could make it for our children. One taste of these cinnamon biscuits and I knew I could sub them in for the chocolate cookies we normally use in truffles around Christmas.
These truffles will be everyone’s favorite part of your Christmas dinner or party. Our biscoff truffles are a delicious combination of creamy, crunchy goodness that will leave your mouth watering and craving more. You’ll be able to enjoy these treats all year round because they make the perfect gift or dessert!
Biscoff Cookies - These cinnamon biscuits are the main ingredient!
Cream Cheese - I use full fat cream cheese but low fat cream cheese can be used instead.
Powdered Sugar - Since the cookies are mildly sweetened I add a little powdered sugar to the filling.
Vanilla - Just a dash of vanilla extract enhances the other flavors.
White Chocolate Chips - You can use any chocolate chips you like but we prefer white chocolate coating with these biscoff balls.
Cinnamon Sugar - Mix together a little cinnamon and sugar to roll the balls in if you aren't using chocolate.
How to Make Biscoff Truffles
With our easy-to-follow recipe, you can make your own batch of biscoff truffles with simple ingredients in no time at all. Once you try one bite, it will be hard not to eat them all yourself!
Step One: Pulse the biscuits in a food processor until they are fine crumbs.
Step Two: Add the other ingredients, except the white chocolate, to the food processor with the cookie crumbs. Process until smooth. It will come together into a firm ball.
Step Three: Form the mixture into small balls. These are rich so I use a small cookie scoop and make 1-inch balls. Place the balls on a waxed paper lined baking sheet.
Step Four: Coat in white chocolate or roll in cinnamon and sugar. Place back on the parchment paper lined tray. Drizzle with extra chocolate if desired and sprinkle the biscoff cookie truffles with additional crumbs from the biscoff biscuits. Place into the refrigerator until the chocolate sets.
Expert Tip: I melt chocolate in the microwave with a bit of coconut oil. Just microwave for 15 seconds and then stir. Continue doing this until the chocolate is 75% melted. At that point, just stir until it is completely melted and smooth. If it seems too thick you can add a little more coconut oil.
Peanut Butter - Replace the cream cheese with peanut butter.
Milk Chocolate - Coat the truffles with milk chocolate instead of white chocolate.
What are Biscoff Cookies?
Lotus Biscoff cookies come from Belgium. They are a mildly sweet biscuit with cinnamon. The speculoos cookies were created in 1932 and have been a popular accompaniment to coffee in Europe since then.
What is the flavor in Biscoff?
When you try a Biscoff digestive biscuit you get hints of brown sugar, molasses, and warm spices, mainly cinnamon. They taste almost burned from the deep dark caramel flavor.
How do I store Biscoff Truffles?
Since these have cream cheese I do store them in the fridge. Just place them into an airtight container after the chocolate hardens (if you use chocolate for the coating) and keep it in the refrigerator for up to a week. You can freeze them for longer. They don't last that long in my house but they should be good to keep in the freezer for 2-3 months.
Can I use Biscoff spread?
I haven't tested them using biscoff cookie butter spread but I think you could just mix crumbs into that until it is thick enough to roll into balls.
- ½ cup biscoff crumbs about 6 two-packs
- 2 oz cream cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- ¾ cup white chocolate chips
- ¼ cup sugar
- ½ teaspoon cinnamon
- Make the cookie crumbs by pulsing the cookies in a food processor.
- Add the cream cheese, powdered sugar, and vanilla. Process until well combined.
- Form 15 small balls. Place on a waxed paper-lined tray.
White Chocolate Coating
- For the white chocolate coating melt the chocolate and coconut oil in a small bowl in the microwave stirring every 15 seconds.
- Coat the balls in the chocolate and place back on the tray. Refrigerate to set the chocolate and then store in the fridge in an airtight container.
Cinnamon Sugar Coating
- Combine the cinnamon and sugar and roll the truffles in that. Store in the fridge.