Biscoff Cookie Butter Truffles
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These mind-blowing, luxurious Biscoff Cookie Butter Ball Truffles are the dreamiest! Luscious, rich chocolate covered truffles filled with a super-easy cookie butter filling, with crunchy bits of Biscoff Cookies inside! The perfect no bake candy treat recipe for when you want to impress for the holidays!
These truffles of Biscoff cookie butter taste out of this world amazing, I can’t even stop thinking about them and want to eat them all! Much like these Easy Brownie Truffles, these Chocolate Maple Cream Truffles and we can’t leave out these 60 Easy No Bake Christmas Treats!
What is Biscoff Spread a.k.a. Cookie Butter?
Biscoff, also referred to as cookie butter, is a vegan, nut-free creamy spread made with Lotus Biscoff cookies
. The flavor is sweet with a significant amount of spices, such as cinnamon and ginger. You may also notice some delicate caramelly notes in it and it’s super yummy!
Enjoy it just like a chocolate spread or peanut butter or as breakfast treat or a snack. It’s also a delicious and unique ingredient in desserts like these Biscoff Cookie Bars and our luscious Easy No Bake Biscoff Cheesecake!
Why I Love These Biscoff Cookie Butter Truffles
- Easy to make ahead-of-time treat when you want to plan ahead. You can store these in an airtight container in the fridge for up to 1 week.
- They taste so amazing, rich yet satisfying joy in every bite!
- Cookie butter is the perfect flavor compliment to the fall and winter seasons with it’s warm and cozy cinnamon and ginger spices when tasting!
- This cookie butter truffle recipe is one you’ll want to keep to make over and over, especially when you’re craving cookie butter and chocolate!
Ingredients You Need for No Bake Cookie Butter Truffle Recipe
- cookie butter (also known as Biscoff
) - unsalted butter, softened
- powdered sugar, sifted
- pinch of salt
- Optional: Biscoff cookies, crushed (can put in cookie butter ball dough truffles and on top for decor)
- chocolate chips, chocolate melts or chocolate bar of choice (I used 5 regular-sized Hershey’s candy bars + ½ cup of semi-sweet chocolate chips)
- sprinkles
)
, crushed (can put in cookie butter ball dough truffles and on top for decor)
, 
or 
of choice (I used 5 regular-sized Hershey’s candy bars + ½ cup of semi-sweet chocolate chips)Chocolate Melting Tips
- To cover the truffles, melt your favorite candy melts, melting wafers, chocolate chips, or your favorite chocolate bar in the microwave until chocolate is melty smooth, in 30 second increments stirring in between each increment.
- Add a little bit of coconut oil, vegetable or canola oil to thin it out if the chocolate is too thick after melting the chocolate when coating the balls.
Coating the Truffles
- Place a chilled cookie butter dough ball on top of a fork and dunk it into the chocolate quickly, then tap the fork on the top edge of the bowl and shake off any excess chocolate to drip off.
- Transfer to parchment paper and use a toothpick to nudge it onto the parchment paper.
How to Make Cookie Butter Truffles
- Line a baking sheet with parchment paper.
- In large bowl, use a mixer or food processer and mix the cookie butter and butter together until creamy.
- Slowly mix in the powdered sugar and a pinch of salt and mix until the dough starts to form a ball. If you want to add the chopped bits of Biscoff Cookies, add them in and finish mixing them in.
- Using a small 1 tablespoon scoop, scoop the cookie butter mixture into individual balls and place on baking sheet.
- Place covered cookie butter balls in freezer for 15 minutes or refrigerate for 30 minutes so they firm up, then make the chocolate coating.
- Melt chocolate chips/bar in microwave until chocolate is melty smooth, in 30 second increments stirring in between each increment. If chocolate is too thick, add 1-2 teaspoons canola, vegetable oil or coconut oil to thin it out.
- Dip balls into chocolate using a fork, shake to remove excess chocolate and place onto baking sheet lined with parchment paper.
- Add sprinkles or more Biscoff cookie crunchies and place in fridge until ready to serve.
.
, scoop the cookie butter mixture into individual balls and place on baking sheet.
How to Store Cookie Butter Truffles
Refrigerator: Store in an airtight container in the fridge for up to 1 week.
Freezer: Freeze for up to 1 month and it’s best to layer the truffles between sheets of parchment paper in an airtight, freezer-safe container. Thaw overnight in the fridge before serving the next day.
Make these candy truffles when you’re looking for an easy recipe that you can do in steps and have fun while you decorate them! I can’t wait for you to taste them!
You only need 4 main ingredients to make this no bake cookie butter candy truffles recipe. Put them on a holiday dessert tray and watch everyone race to them!
More Delicious Treats!
- Christmas Cookie Bars
- Pumpkin Oreo Truffles
- Chocolate Coconut Truffles
- Biscoff Cherry Cream Cheese Delight
- No Bake Cookie Dough Truffle Cups
- Chewy Butterscotch Oatmeal Cookies
- Biscoff M&M Cookie Butter Cookies
- Buckeye Candy
- Chocolate Cake Cheesecake Truffles
- Christmas Tree Pull Apart Cupcakes Cake
- White Chocolate Truffles
Cookie Butter Truffles
Ingredients
Ingredients You Need for Cookie Butter Truffle Recipe
- ¾ cup cookie butter also known as Biscoff
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar sifted if lumpy
- Pinch of salt
- Optional: Biscoff cookies crushed (can put in cookie butter ball dough truffles and on top for decor)
- 2 cups chocolate chips chocolate melts or chocolate bar of choice (I used 5 regular-sized Hershey’s candy bars + ½ cup of semi-sweet chocolate chips)
- sprinkles or chopped Biscoff Cookie Crumbles
Instructions
How to Make Cookie Butter Truffles
- Line a baking sheet with parchment paper.
- In large bowl, use a mixer or food processer and mix the cookie butter and butter together until creamy.
- Slowly mix in the powdered sugar and a pinch of salt and mix until the dough starts to form a ball. If you want to add the chopped bits of Biscoff Cookies, add them in and finish mixing them in.
- Using a small 1 tablespoon scoop, scoop the cookie butter mixture into individual balls and place on baking sheet.
- Place covered cookie butter balls in freezer for 15 minutes or refrigerate for 30 minutes so they firm up, then make the chocolate coating.
Chocolate Covering
- Melt chocolate chips/bar in microwave until chocolate is melty smooth, in 30 second increments stirring in between each increment. If chocolate is too thick, add 1-2 teaspoons canola, vegetable oil or coconut oil to thin it out.
- Dip balls into chocolate using a fork, shake to remove excess chocolate and place onto baking sheet lined with parchment paper.
- Add sprinkles or more Biscoff cookie crunchies and place in fridge until ready to serve.
I made this recipe as written and it was AMAZING!!! I was thinking of adding another candy to my Christmas goodie platter and wanted to try this recipe. It is so easy and tastes wonderful. I did use the candy bar and chocolate chip combo and it went perfectly with the filling. I’m definitely going to be making more than a single batch!
Hi Mary! Yes, it is, otherwise the balls will be just be cookie butter and that they will be really hard to coat in in warm chocolate. The powdered sugar gives it sweetness and thickens the filling, giving it more texture for molding the balls. You could substitute the powdered sugar with crushed up Biscoff cookies, like you would with Oreo Truffles. and add in honey or maple syrup if you wanted to eliminate the powdered sugar. Hope this helps?
I was wondering if the powdered sugar is really necessary?