Easy Biscoff Truffles
Are you a fan of Biscoff cookies or cookie butter? If so, you will love these easy no bake biscoff truffles with only 4 ingredients!
Servings 16 , approximately
- 32 (8.8 oz / 250g) Lotus Biscoff cookies
- ½ cup (4 oz / 115g) cream cheese (full-fat)
- 4.4 oz (125g) white chocolate
- a pinch of finely grated nutmeg (optional)
Crush the biscoff cookies into fine crumbs. (I use a food processor for convenience.) Reserve about 1- 1 ½ tablespoons of the cookie crumbs for the topping. Set aside.
In a medium bowl, add the cookie crumbs, the ground nutmeg (if using), and the cream cheese and mix until well-combined. I like to use a hand mixer to incorporate it.
Fold everything together using a spatula.
Use a cookie scoop or a tablespoon to divide the dough into about 16 truffles. Roll them into balls using your hands.
Place the truffles on a lined baking sheet and put them in the freezer for about half an hour. Meanwhile, melt the chocolate.
Dip each truffle, one at a time, in the melted chocolate and tap off any excess chocolate.
Place the truffles back on the tray and top with the reserved cookie crumbs. Then put them in the refrigerator for about 10 minutes so that the chocolate sets.
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
For accurate results, I suggest using a digital scale to weigh the ingredients.
You can store these biscoff truffles in an airtight container in the refrigerator for up to 5 days.