Biscoff Cookie Butter Truffles: The No-Bake Treat You Didn’t Know You Needed (But Totally Do)

So you’re craving something sweet, addictive, and dangerously easy to make?Yeah, I’ve been there. And guess what? Biscoff Cookie Butter Truffles are the answer to all of life’s little snack emergencies.

They’re rich, creamy, and just the right amount of indulgent. Plus, if you’re one of those people who eats cookie butter straight from the jar (hi, welcome to the club), these truffles are going to feel like you just won dessert bingo.

Let’s get into it before the cookie butter jar magically disappears again. (Not saying it’s you… but it’s definitely you.)

What Even Are Biscoff Cookie Butter Truffles?

Glad you asked.

They’re basically tiny, no-bake, creamy bites of happiness. You mash up Biscoff cookie butter with crushed Biscoff cookies and cream cheese (yes, you read that right), roll it into little truffle balls, then coat it in chocolate. Sounds complicated? It’s not. The hardest part is not eating half the mix before you even roll a single ball.

These truffles are perfect for parties, gifting, or just eating while binge-watching reality TV and pretending you have your life together. (IMO, that’s called balance.)

Ingredients You’ll Need (aka Your Shopping Excuse)

Here’s what you’ll want to grab next time you “accidentally” end up in the baking aisle:

• 1 cup Biscoff cookie butter (aka the holy grail)
• 1 (8 oz) block of cream cheese, softened
• 1 ½ cups crushed Biscoff cookies (about 20–25 cookies)
• 12 oz chocolate chips (milk, dark, or white—you do you)
• 1 tbsp coconut oil (optional, but helps with smooth chocolate)

FYI: If you don’t already have a stash of Biscoff cookies… what are you doing with your life?

Step-by-Step: From Craving to Truffle Glory

Step 1: Crush It (Literally)

Take your Biscoff cookies and crush them into fine crumbs. You can use a food processor or go full DIY and toss them in a zip-top bag, then smash with a rolling pin. It’s oddly therapeutic. Bonus: you get to take out your passive-aggressive energy on cookies.

Step 2: Mix Like a Boss

In a bowl, combine the softened cream cheese and cookie butter. Stir until it’s a smooth, creamy, dangerously good mixture.

Add in the crushed cookies and mix again. You’ll end up with a thick dough-like texture. If you sneak a spoonful at this stage, I’m not judging. (I’m high-key proud.)

Step 3: Roll ‘Em Up

Scoop out small portions of the mixture (about 1 tablespoon each) and roll into balls. Place them on a parchment-lined baking sheet. You should get about 20–24 truffles, depending on how generous you are. 🙂

Pop them in the freezer for 20–30 minutes so they firm up. This step is not optional unless you enjoy truffle lava.

Step 4: Chocolate Time

Melt your chocolate chips (plus coconut oil, if using) in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth. Don’t scorch the chocolate. You’ll regret it. Deeply.

Dip each chilled truffle into the melted chocolate using a fork or dipping tool. Tap off the excess and place back on the parchment paper.

Want to be extra? Sprinkle some crushed Biscoff cookies or a little sea salt on top before the chocolate sets. Chef’s kiss.

Step 5: Chill and Devour

Once all the truffles are coated, pop the tray back in the fridge for 15–20 minutes, or until the chocolate hardens. Then it’s game on.

Store extras (lol, “extras”) in an airtight container in the fridge for up to a week—if they last that long.

Why You’ll Want to Make These Again (And Again…)

• They’re no-bake. No oven, no drama.
• Only 5 ingredients. Simplicity is sexy.
• Crowd-pleasers. Bring them to a party, and suddenly you’re everyone’s favorite person.
• Freezer-friendly. You can make a batch, freeze them, and pretend to forget about them until dessert emergencies strike.

Also, let’s be real—they taste like a Biscoff cheesecake had a baby with a truffle. You literally can’t go wrong.

Tips to Level Up Your Truffle Game

Want to get a little fancy without breaking a sweat? Try these:

• White chocolate coating for a contrasty, sweet twist.
• Drizzle with dark chocolate if you’re feeling extra artistic.
• Add a pinch of cinnamon to the dough for warm, cozy vibes.
• Spike the mix with a splash of bourbon (for the grown-up crowd only, obviously).

Common FAQs (a.k.a. You Were Gonna Ask Anyway)

Can I use a different cookie butter?
Sure, if you hate joy. Kidding—yes, you can use any cookie butter, but Biscoff has that signature spiced flavor that makes these chef’s kiss.

Do they have to be coated in chocolate?
Nope. You can roll them in crushed cookies, cocoa powder, or even powdered sugar if you want to skip the chocolate bath. But also… why would you?

Can I make them dairy-free?
Yes! Use dairy-free cream cheese and chocolate chips. The cookie butter itself is dairy-free, so you’re already halfway there.

How long do they last?
In the fridge? About a week. In your kitchen with hungry humans around? Maybe two days, tops.

Final Thoughts (AKA: Why You Should Make These Immediately)

These Biscoff cookie butter truffles are the dessert equivalent of sweatpants: cozy, low-effort, and always a good idea. You don’t need to be a master baker, just someone with a spoon and questionable self-control.

So next time you want to impress people—or just yourself—without turning on the oven, remember this little gem of a recipe. Trust me, once you taste one, you’ll understand the hype.

Now go make them. Your future snack-loving self will thank you. 😊