Biscoff Truffles with Cookie Butter Coating

A biscoff truffle with a bite taken out and the cookie butter filling showing.

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Biscoff Truffles with Cookie Butter Coating

Biscoff fans, this one’s for you. These Biscoff Truffles are rich, creamy, and taste like pure cookie butter heaven. Make a batch and just try not to eat them all at once!

Author: Nikki Lee

Servings: truffles

Prep Time 30

Chill Time 1

Ingredients

Filling

▢ 1 ½ cups Lotus Biscoff cookies finely crushed (about 28 cookies)
▢ ¾ cup Biscoff cookie butter spread
▢ 4 oz cream cheese softened

Coating

▢ 12 oz white chocolate chopped or chips
▢ ½ cup Biscoff cookie butter spread

Garnish

▢ 4 Biscoff cookies crushed

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Instructions

Make the filling

Crush Lotus cookies in food processor.
In a medium bowl, mix cookie crumbs, cookie butter, and cream cheese until smooth and combined.
Scoop 1 Tbsp portions and roll into balls. Place on a parchment-lined baking sheet.
Freeze for 20–30 minutes, until firm.

Prepare coating

In a microwave-safe bowl, combine white chocolate and cookie butter. Microwave in 20-second bursts, stirring after each, until melted and smooth. This should take less than 2 minutes.

Dip truffles

Using a fork, dip each chilled truffle into the coating, letting excess drip off. Place back on parchment.

Garnish

Use leftover coating to drizzle across truffles (optional). Immediately sprinkle with cookie crumbs while the coating is still wet.
Chill for 30 minutes to set.

Notes

Storage: Store in an airtight container in the fridge for up to 1 week.
Freeze: You can freeze the rolled (uncoated) truffles for up to 2 months. Let them thaw slightly before dipping in chocolate.
Make Ahead: Make the filling, roll into balls, and freeze until you’re ready to dip! Perfect for prepping before parties or holidays.

Nutrition

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