Biscoff Truffles

Biscoff truffles are a three ingredient no bake dessert. The truffle balls are made with crushed biscoff cookies and cookie butter, then dipped in white or dark chocolate. The BEST easy truffle recipe!

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In the years before having my girls, Christmas baking included making homemade gingerbread truffles. The recipe involved infusing dark chocolate with ginger, cinnamon, nutmeg and clove and then making a decadent ganache. They were absolutely delicious, but a lot of work.

Fast forward to life of a mom, running my own business, seeing dental hygiene patients two days a week and trying to keep up with life. I'm busy. And so are you! So we need a simple, quick recipe for Christmas truffles and I've got you covered with these biscoff truffles.

My recipe is made without cream cheese and the filling comes together in minutes with the help of a food processor {don't worry, I've got options for you if you don't have one}. You can even serve them to your vegan friends if you make sure your dipping chocolate is vegan.

💗 why you will love these cookie truffles

• Easy ~ just crush the cookies and mix in the cookie butter spread. Then roll into balls, chill and dip in chocolate.
• Flavor ~ the warm caramelized cookie flavors are perfect for a truffle filling.
• Great for gifting ~ the 3 ingredient truffles are a great addition to holiday cookie trays or for giving as Christmas truffles.

🛒 ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Speculoos cookies ~ I tested this recipe with both the Trader Joe's speculoos cookies and Lotus biscoff. Either version works. Gingersnaps would also be a suitable substitution. I usually buy Lotus biscoff cookies at Target.
• Cookie butter ~ both Trader Joe's or Lotus' spread works. I recommend using the smooth version. Typically sold near the peanut butter, but I often spy it in the bakery section at grocery stores as well.
• Chocolate ~ white chocolate and biscoff goes so nicely together. If chocolate is more your thing; milk or dark chocolate also work.

If you want to make this truffle recipe vegan, make sure your ingredients are vegan. Both Lotus and Trader Joe's products are, but be sure to check the labels if you use another brand.

Dark chocolate is typically vegan, but white and milk chocolate are often not. Pascha Chocolate is one I've used for vegan white chocolate.

🥣 how to make biscoff truffles

Start by placing the biscoff or speculoos cookies in the bowl of a food processor and blend until fine crumbs.

Then add the cookie butter spread and blend until a thick paste forms.

Use a small cookie scoop {I used a size 100, which is about 1.5 teaspoons} and place the truffle balls on a plate or sheet pan. Freeze for 30 minutes.

After the truffle balls have chilled, remove them from the freezer and roll each truffle into a round ball then place back in the freezer to cool while you melt the chocolate.

Then melt ¾ of the white chocolate using the double boiler method or in the microwave {if you are comfortable using the microwave for melting chocolate}.

Once the chocolate has melted, remove it from the heat and add in the remaining ¼ of the white chocolate, mixing until it is completely melted and smooth.

Now remove about 4 truffle balls at a time {they are easier to work with when cold} and dip them in the chocolate, shaking off the excess and place them on the prepared plate/pan. Continue removing truffles from the freezer and dipping them until you dip them all.

📝 tips for the best 3 ingredient truffles

• Crush the biscoff cookies into fine crumbs; the finer the crumbs are the softer the truffle is.
• Use a cookie scoop for uniform sized truffle balls. I use a size 100.
• Only work with 3 - 4 truffle balls at a time when dipping them in the chocolate.
• For a smooth chocolate finish, work quickly. I use a fork to remove the dipped truffle balls from the chocolate and then gently tap my wrist {holding the fork} to remove the excess chocolate.
• Work quickly if you want to add crushed biscoff cookies to the tops of the cookie truffles. The chocolate hardens fast, so add any toppings immediately after dipping. This does not apply to coming back to drizzle another layer of chocolate over the tops.

variation ideas

Gingerbread truffles ~ the flavors of cookie butter mimic gingerbread, so you don't need to change a thing!

Peanut butter truffles ~ use crisp peanut butter cookies and peanut butter.

Nutella ~ substitute Nutella for the cookie butter spread for a cookie butter and chocolate truffle.

Milk or dark chocolate for dipping ~ use the same quantity and method of melting {in the recipe card below} for the chocolate of your choice.

Lemon truffles ~ use this 4 ingredient truffle recipe instead.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

🫙 how to store

The biscoff truffles should be stored in an airtight container in the refrigerator. They can get quite soft when left at room temperature for more than one hour.

To freeze, simply place the cookie truffles in a freezer bag or container and store in the freezer for up to 2 months. I like to flash freeze mine first for about 30 minutes on a baking sheet before adding to the bag or container.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Biscoff Truffles. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

some of my best biscoff recipes

• Cookie Butter Cake
• Biscoff Caramel Tart
• Cookie Butter Bars {no bake}
• 3 Ingredient Biscoff Cookie Mousse
• Cookie Butter Brownies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!