Biscoff Truffles {3 ingredients} ~ two sugar bugs

Name: Biscoff Truffles
Prep time: 30 min
Total time: 60 min
Ingredients: 24 biscoff or speculoos cookies (200g); 1 cup cookie butter (240g); 8 ounces white chocolate (226g)

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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!

white and dark chocolate dipped biscoff truffles on parchment paper

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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.

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.

ground cookies in a food processor bowl — Grind the biscoff cookies until they become fine crumbs.

cookie butter spread added to cookie crumbs in the bowl of a food processor — Once the cookies are fine crumbs, add the cookie butter spread.

biscoff truffle dough mixed in a food processor — 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.

truffle balls on a parchment lined cookie sheet — Scoop tablespoon size balls of the truffles onto a parchment or wax paper lined pan or plate.

truffle dough rolled into balls — After the truffle filling has chilled, roll it between your hands into truffle balls.

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.

bowl with chopped chocolate over a pot of simmering water {double boiler} — This is what my double boiler set up looks like.

melted white chocolate in a bowl with a spatula and truffle balls in the background. — The chocolate should be smooth after removing from the heat and mixing in the last quarter of chocolate.

fork lifting a biscoff truffle from a bowl of melted chocolate — I hold the truffle over the chocolate and lightly tap my wrist on the side of the bowl to remove excess chocolate from the truffle ball.

📝 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.

white chocolate drizzled over the tops — If you want to add crushed biscoff crumbs to the truffles, be sure to add them as soon as you dip them or drizzle the chocolate as it sets very quickly.

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

what is the flavor of biscoff?

The flavor is reminiscent of a subtle gingerbread with hints of cinnamon, nutmeg and clove and not so much molasses.

are biscoff and speculoos the same?

Yes. Speculoos are a type of biscuit {cookie} that have a spiced gingerbread-like flavor. Biscoff is a brand name that Lotus uses for their speculoos cookies.

can I make without a food processor?

I prefer using a food processor, but a mortar and pestle or a zip-top bag and rolling pin will also work. Work to get the cookie crumbs as fine as you can for the best truffle texture.

do the truffles have to be refrigerated?

They don't have any ingredients that require refrigeration, but I recommend storing them in the refrigerator as they can get quite soft at room temperature after an hour or so.

white and dark chocolate covered truffles

🫙 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.

plate full of truffles with speculoos biscuits in the foreground

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

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!

Biscoff Truffles

recipe created and tested by:

Tasia Harper

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!

5 from 2 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 30

Chill Time 30

Total Time 1

Course Candies

Cuisine American

Calories 105 kcal

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

truffles

▢ 24 biscoff or speculoos cookies 200g
▢ 1 cup cookie butter 240g

white chocolate topping

▢ 8 ounces white chocolate 226g

Instructions

for the truffles

Place the biscoff or speculoos cookies (24 cookies/200g) in the bowl of a food processor and blend until fine crumbs.
Then add the cookie butter spread (1 cup/240g) and blend until a thick paste forms.
Use a small cookie scoop (I use a size 100) or about 1 ½ teaspoons and place the truffle balls on a plate or baking 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.

for the white chocolate topping

Chop the white chocolate (8 ounces/226g) into small pieces and prepare a plate or baking pan with parchment or wax paper.
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 3-4 truffle balls at a time (they are easier to work with when cold) and dip them in the white chocolate, shaking off the excess and place them on the prepared plate/pan. Continue removing truffles from the freezer and dipping them until you have them all dipped.
You can decorate the truffles by drizzling extra chocolate over the tops. You can also top with extra crushed cookies crumbs; just be sure to add the crumbs as soon as you place the truffle on the prepared pan because the chocolate sets quickly.

Notes

*To create a double boiler, place a saucepan with an inch or two of water in the bottom on the stove and heat until a low simmer. Use a heat safe bowl (that fits snugly on top without touching the water below) and add your ingredients.

If you don't have a food processor ~ I prefer the ease of using a food processor, but a mortar and pestle or a zip-top bag and rolling pin will also work. Work to get the cookie crumbs as fine as you can for the best truffle texture.

The yield of truffles may vary based on the size of your truffle balls.