Prep time: 20 mins | Chill time: 1 hour | Makes: ~20 truffles
Ingredients
The Filling:
1 package (approx. 250g) Biscoff Cookies (Speculoos)
4 oz (115g) Cream Cheese, softened to room temperature
2 tbsp Biscoff Cookie Butter (optional, for extra richness)
The Coating:
1 cup White Chocolate chips or melting wafers
2 tbsp Biscoff Cookie Butter (melted with the chocolate to get that tan color)
1 tsp Coconut oil (for a smoother, glossier finish)
Instructions
Crush the Cookies:
Place the Biscoff cookies in a food processor and pulse until they become fine crumbs. Reserve a tablespoon of crumbs if you want to sprinkle them on top later.
Make the “Dough”:
In a large bowl, mix the cookie crumbs, softened cream cheese, and the 2 tablespoons of cookie butter. Mix until it forms a thick, uniform paste that holds its shape.
Roll the Balls:
Scoop about 1 tablespoon of the mixture at a time and roll it between your palms to create smooth balls. Place them on a tray lined with parchment paper.
Note: Freeze the balls for 20–30 minutes. This is the secret to making sure they don’t fall apart or melt when you dip them in the warm chocolate.
Prepare the Coating:
Melt the white chocolate, the remaining cookie butter, and coconut oil in the microwave in 30-second intervals, stirring until completely smooth. The cookie butter will give the coating that signature caramel-tan color seen in your photo.
Dip and Set:
Using a fork or a dipping tool, submerge each chilled ball into the melted chocolate. Tap off the excess and place back on the parchment paper.
Chill:
Refrigerate for at least 30 minutes until the shell is firm.
Expert Tips for Success
Consistency Check: If your “dough” feels too oily, add more cookie crumbs. If it’s too crumbly to roll, add a teaspoon more cream cheese.
Storage: These must be stored in the refrigerator because of the cream cheese content. They’ll stay fresh for up to 1 week (if they last that long!).
