No-Bake Biscoff Cookie Truffles
Creamy cookie butter centers rolled in silky white chocolate make these no-bake truffles irresistibly spiced and party-ready.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 10.5 oz spiced speculoos cookies, finely crushed reserve a little for garnish
- 5.5 oz cream cheese softened
- 0.5 cup cookie butter spread
- 1 tsp vanilla extract optional
- 0.125 tsp fine sea salt
- 11 oz white baking chocolate chopped or use chips
- 1 tbsp coconut oil for smoother coating
- 2 tbsp crumbled speculoos cookie crumbs for topping
Instructions
Preparation Steps
- Line a baking sheet with parchment and clear space in the fridge.
- Pulse cookies into fine crumbs, then set aside 2 tablespoons for garnish.
- Mix cookie crumbs, cream cheese, cookie butter, vanilla, and salt until a soft dough forms.
- Chill the mixture 20 minutes to firm slightly.
- Scoop 1-tablespoon portions and roll into smooth balls. Place on the lined sheet and freeze 10 minutes.
- Melt white chocolate with coconut oil in short bursts, stirring until glossy and smooth.
- Dip each chilled ball in the chocolate, let excess drip, and set back on the sheet. Sprinkle with cookie crumbs.
- Chill 15 minutes, or until the coating sets. Serve chilled or at cool room temperature.
Notes
Variation: Swap dark or milk chocolate for coating, or stir a pinch of cinnamon into the cookie crumbs for extra spice. For a nutty twist, drizzle with warm cookie butter before the chocolate sets.
Storage: Keep truffles refrigerated in an airtight container up to 1 week, or freeze up to 2 months. Thaw in the fridge before serving.
This recipe is an original creation inspired by classic No-Bake Biscoff Cookie Truffles flavors. All ingredient ratios and instructions are independently developed.