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Biscoff Truffles

Biscoff truffles on plate with one on top with a bite taken out.
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These easy Biscoff truffles are brimming with cookie butter flavor, from both ground Biscoff cookies and a generous helping of cookie butter! Plus, you only need 4 ingredients to make this easy treat.

Ingredients

Scale
  • 18 Biscoff cookies (140 g)
  • 1 cup (180 g) white chocolate chips (or finely chopped white chocolate - see note 1)
  • 1/2 cup (118 ml) heavy whipping cream
  • 1/3 cup (85 g) cookie butter

Instructions

  1. Crush the Biscoff cookies by placing them in a gallon zip top bag and rolling over them with a rolling pin until they are in fine crumbs. Or, pulse the cookies in a food processor until you have fine crumbs. Measure out 2/3 cup (79 g) of the Biscoff cookie crumbs and place them in a small bowl. Dump the rest of the cookie crumbs onto a plate and set both aside.
  2. Place the white chocolate chips (or finely chopped white chocolate) into a medium microwave-safe bowl. Pour the heavy cream overtop. Microwave on 50% power for 30 seconds. Stir and microwave again for 30 seconds on 50% power. Let the bowl sit for about 1 minute, then gently stir until the white chocolate has completely melted into the heavy cream (this may take a minute or two). If needed, microwave again in 10 second increments on 50% power, stirring in between, until the chocolate is fully melted. (However, use the microwave sparingly - the goal is to melt the chocolate with as little heating as possible!)
  3. Once the mixture is smooth, test the temperature  - it should feel lukewarm (around 100 - 103° F/38 - 39° C). If it's too warm, let the mixture sit for a minute or two until lukewarm. Then, add the cookie butter and stir gently to fully combine (see note 2).
  4. Add the reserved 2/3 cup Biscoff cookie crumbs to the chocolate and stir to combine. Cover the bowl with plastic wrap, with the plastic touching the surface of the truffle mixture to avoid forming a skin. Place the bowl in the fridge for a minimum of 45 - 60 minutes, or overnight (see note 3).
  5. When the truffle mixture is firm enough to scoop, roll the mixture into balls, about 1 mounded tablespoon in size each (about 20 balls total). Roll the truffles in the remaining cookie crumbs to fully coat the outside in crumbs.
  6. Enjoy the truffles right away, or, for firmer truffles, store them in the fridge for an additional 30 - 60 minutes.
  7. Store the truffles in the fridge, tightly covered, for up to 1 week. Or, freeze the truffles in an airtight container for up to 2 months.

Notes

1) White chocolate chips are convenient to use here; there is no chopping required and can be easily measured by volume. They also make a very delicious truffle! However, for the very best texture and flavor, try making the truffles with a nice quality white chocolate bar. Just finely chop the white chocolate before using. And, for the most accurate results, measure the white chocolate by weight (180 g), rather than volume.

2) If the white chocolate ganache is too hot when you add the cookie butter, the cookie butter can separate and become oily.

3) If storing the truffle mixture for longer than a couple hours in the fridge, place the remaining cookie crumbs in a sealed bag or container so they don't get stale.

4) To cut down on the time it takes for the truffle mix to firm in the fridge, pour it into a wide, shallow container like a pie plate or cake pan before covering and placing in the fridge. When I used this method, the truffles were ready to form in about 30 minutes instead of 45 - 60.

The nutrition information below is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/biscoff-truffles/