Crushed Biscoff cookies, creamy cookie butter, cream cheese, and white chocolate create these easy No-Bake Biscoff Cookie Truffles. Pure indulgence.
You know how some days just seem determined to knock you flat? Yep, I was having one of those days. Spilled coffee, missed deadlines, and the icing on the chaos cake? Forgetting to thaw dinner. So, like any responsible adult, I did what felt most reasonable—I raided the pantry for something sweet.
I found a lonely jar of Biscoff cookie butter, practically begging to be turned into something decadent. And honestly, once I spotted that half-empty pack of Biscoff cookies (yes, I’d been snacking on them while pretending to answer emails), the idea hit me like a sugar-fueled lightning bolt: No-Bake Biscoff Cookie Truffles.
I’d never made them before, but I figured—how hard could it be? Spoiler alert: Not hard at all. And the best part? They turned out crazy good. Like, “hide them from the rest of the family if you want to enjoy them yourself” good. I was practically dancing in the kitchen, and trust me, I’m not known for my coordination.
Now, whenever life feels a little out of control, I make these truffles. There’s something so satisfying about crushing cookies and dipping things in melted chocolate. Maybe it’s a control thing—or maybe it’s just that they taste so ridiculously good. Either way, these truffles have become my go-to comfort treat, and I’m willing to bet they’ll become yours, too.
Why You’ll Love This No-Bake Biscoff Cookie Truffles Recipe?
Okay, so why should you absolutely make these No-Bake Biscoff Cookie Truffles? Let me count the ways:
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No Baking Required: The oven stays blissfully off. It’s like a mini victory when you don’t have to crank up the heat, especially on a hot day or when you’re just not feeling it.
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Texture Heaven: We’re talking creamy, crunchy, and silky smooth all at once. It’s like a symphony of textures happening right in your mouth.
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Ridiculously Easy: Seriously, even if your cooking skills max out at boiling water, you can make these. And feel like a pro doing it.
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Ultimate Comfort Food: Biscoff cookie butter + cream cheese + white chocolate? I mean, come on. This is dessert therapy at its finest.
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Impressive Without Trying Too Hard: They look fancy, but the effort involved? Minimal. You’ll feel like a dessert wizard with very little actual magic required.
Ingredient Notes:
Here’s what you need for these little bites of heaven:
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Biscoff Cookies: About 45 cookies. Yes, that sounds like a lot, but trust me—it’s necessary. Crushing them into fine crumbs gives you the perfect base.
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Biscoff Cookie Butter: The secret weapon. Adds that signature caramel-y, spiced flavor that makes these truffles so irresistible.
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Cream Cheese: Make sure it’s softened. If you forget to take it out of the fridge, microwave it for a few seconds. No biggie.
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White Chocolate: This is the coating, and it’s essential. It adds that rich, creamy shell that perfectly complements the Biscoff flavor.
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Optional Topping: Drizzle more cookie butter on top for some extra flair. Is it necessary? Absolutely not. Is it worth it? Always.
How To Make No-Bake Biscoff Cookie Truffles?
Step 1: Prep Time
Line a baking sheet with parchment paper. You’re about to make a delicious mess, so let’s make cleanup easier.
Step 2: Crush Those Cookies
Grab about 45 Biscoff cookies and toss them into a food processor. Blitz until you have fine crumbs. No food processor? Just smash them in a zip-top bag with a rolling pin. Honestly, it’s pretty therapeutic.
Step 3: Make the Dough
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Microwave ¼ cup of Biscoff cookie butter for about 15-20 seconds. Stir it up and add it to the food processor along with 8 ounces of softened cream cheese. Blitz until it forms a thick, sticky dough.
Step 4: Roll ‘Em Up
Roll the dough into 1-inch balls and place them on your baking sheet. If you’re impatient (like me), freeze them for 20 minutes. If you’ve got time to kill, refrigerate for an hour.
Step 5: Melt the Chocolate
Melt 10-12 ounces of white chocolate in the microwave, heating in 30-second intervals and stirring between each round. Don’t rush it—burnt chocolate is a tragedy.
Step 6: Dip and Decorate
Dip each truffle in the melted chocolate, letting the excess drip off before placing them back on the parchment paper. Feeling extra fancy? Drizzle some melted cookie butter on top. Because why not?
Step 7: Chill and Devour
Stick them back in the fridge for at least an hour to set. Then? Dig in. And good luck stopping at just one.
Storage Options:
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Fridge: Store in an airtight container for up to a week.
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Freezer: Yep, you can freeze them. Just let them thaw in the fridge before serving.
Variations and Substitutions:
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Dark Chocolate Coating: Swap white chocolate for dark if you’re feeling moody and dramatic.
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Gluten-Free Option: Use gluten-free Biscoff-style cookies. Yes, they exist. And yes, they’re delicious.
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Add Nutella: Add a spoonful to the dough for a rich, chocolate-hazelnut twist.
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Milk Chocolate Coating: Want something even sweeter? Go for milk chocolate.
What to Serve with No-Bake Biscoff Cookie Truffles?
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Coffee: Nothing pairs with Biscoff like coffee. It’s practically destiny.
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Ice Cream: Crush a few truffles over vanilla ice cream for a ridiculously good sundae.
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Biscoff Spread: Because more Biscoff is always a good idea.
Frequently Asked Questions:
Can I use a different type of cookie butter?
Sure, but Biscoff has that magical caramelized flavor that just works. You do you, though.
Can I freeze them?
Absolutely. Just thaw in the fridge before serving.
What’s the best way to coat them evenly?
A fork and patience. Or just embrace the mess—no judgment here.
Alright, your turn! If you’re ready to dive into the world of No-Bake Biscoff Cookie Truffles, I’m all ears. And if you come up with a wild variation, I have to know.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-Bake Biscoff Cookie Truffles
Ingredients
- 45 Biscoff cookies
- ¼ c Biscoff cookie butter
- 1 8 oz cream cheese softened
- 1 10- to 12- oz white chocolate finely chopped
- 2 tbsp Biscoff cookie butter optional for topping
Instructions
- Start by lining a baking sheet, with parchment paper.
- Using a food processor finely crush 45 Biscoff cookies into crumbs.
- Next warm ¼ cup of Biscoff cookie butter in the microwave for around 15 20 seconds. Give it a stir.
- In the food processor combine the warmed cookie butter with softened cream cheese. Blend it with the cookie crumbs until you have a thick dough-like consistency.
- Now take portions of the dough. Roll them into 1-inch balls. Place these balls onto the baking sheet. If you're short on time you can put them in the freezer for 20 minutes; otherwise refrigerate them for an hour.
- Take about 10 to 12 ounces of chocolate. Melt it in the microwave. Heat it in intervals of 30 seconds while stirring after each interval until it becomes smooth and creamy.
- Once your dough balls have chilled adequately dip each one into the chocolate. Make sure to let any chocolate drip off before placing them on the baking sheet.
- Put everything back into the fridge for another hour so that the chocolate can set properly.
- If you want to add some flair consider microwaving 2 tablespoons of Biscoff cookie butter for 15 seconds. Stir it well. Drizzle this mixture over your truffles, as decoration.
- Keep everything chilled until you're ready to serve these treats!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
