Easy No Bake Biscoff Truffles — Decadent Cookie Butter Balls

No Bake Biscoff Truffles are the quickest way to turn a jar of cookie butter into something dangerously giftable — and yes, you only need four ingredients. Ready to meet your new go-to holiday (or anytime) sweet? Let’s dive in.

Why you’ll love No Bake Biscoff Truffles

Think chewy, spiced cookie centers wrapped in a silky chocolate shell. These Cookie Butter Balls hit warm cinnamon notes with every bite and require zero oven time. Want convenience? You’ve got it. Want show-off flavor? Also got it. Want to make 24 of them while binge-watching your favorite show? Absolutely.

• Speed: This is a true Quick Cookie Truffle Recipe — under an hour from start to finish, most of which is chilling time.
• Simplicity: Four ingredients, no special tools. No mixers? No problem.
• Flavor: Speculoos cookie warmth + creamy cookie butter = holiday vibes in handheld form.
• Versatility: Swap coatings, drizzles, or mix-ins and you’ve got endless variations — hello, Peanut Butter Cookie Dough Truffles mashups.

A brief intro to the recipe (what it is and why it works)

At the heart of these treats is No Bake Biscoff goodness: cookie crumbs, cream cheese, cookie butter, and a white-chocolate + cookie-butter coating. The cream cheese gives the center a luscious, pillowy texture and stabilizes the dough so the balls hold together during dipping. The coating — a blend of melted white chocolate and extra cookie butter — gives you that glossy, flavor-packed shell. No tempering, no drama.

How do they feel in your mouth? Chewy, creamy, and slightly crunchy if you top with cookie crumbs. They melt in your mouth, revealing that unmistakable caramelized cinnamon hit. Yum.

The story behind these Biscoff Cookie Balls

Biscoff (aka Speculoos) feels like holiday nostalgia, but it’s not just seasonal. People snack on the cookies with coffee, airlines hand them out, and companies turned them into a dreamy spread. I wanted a treat that kept that classic flavor but elevated it: enter the Biscoff Balls — truffle-style, buttery, and totally addictive. I played with textures, chilled the centers, and dipped them in a cookie-butter-white-chocolate combo. The result? Crowd-pleasing truffles you can package for gifts or stash in the fridge for weeknight dessert emergencies.

Ingredients breakdown — what each one does

(Short, useful blurbs — bolded key notes.)

• Biscoff spread (cookie butter): Provides the main flavor. Use a full jar — some for the dough, some for the coating. Trader Joe’s cookie butter works; Lotus brand is the classic.
• Biscoff cookies: Crush these into fine crumbs. They give body and structure. Tip: pulverize until almost powdery for smooth truffles.
• Cream cheese (full-fat, room temp): Adds richness and stabilizes the dough so the truffles don’t fall apart. Philly-style brick works best.
• White chocolate (bar form, decent quality): Melts smooth and pairs beautifully with the warm spices of the cookie. I used Ghirardelli. Quality matters — cheap chips can seize or taste waxy.

See the recipe card for exact quantities and times.

How to make Cookie Butter Truffles Recipe — step-by-step

Follow this and you’ll be unwrapping perfect little bites.

One — Mix the base:
Beat together the Biscoff spread and cream cheese until smooth. Use a hand mixer, stand mixer, or a sturdy spatula and some elbow grease. You want a homogenous, velvety mixture.

Two — Add crumbs and cinnamon:
Fold in finely crushed Biscoff cookies and a pinch of cinnamon. Mix until combined. Pulverize crumbs as fine as possible so the centers stay super smooth.

Three — Hydrate and smooth:
Press the mixture with a spatula until it looks hydrated and silky. This helps the dough form clean spheres.

Four — Scoop and shape:
Use a 1” cookie scoop to portion evenly. Scoop, then roll between your hands until smooth. Level off the scoop so each truffle has the same amount of dough. Place on a parchment-lined baking sheet.

Five — Chill:
Freeze the rolled balls for 15–30 minutes. Cold centers make dipping a breeze and keep the truffles from falling apart.

Six — Make the coating:
Melt white chocolate and a spoonful of cookie butter together in short bursts. Stir until glossy and smooth. Don’t overheat — white chocolate burns fast.

Seven — Dip and set:
Working quickly, dunk chilled balls into the coating, set back on the tray, and let excess drip off. If you like, drizzle extra coating on top using a piping bag or a zip-top bag with the corner snipped.

Eight — Finish:
Sprinkle with extra cookie crumbs while coating is wet, or chill until firm. Tap the bottoms to remove excess chocolate once set.

Pro tips for perfect Biscoff Balls

• Fine crumbs = smooth centers. Use a rolling pin in a freezer bag or a food processor, and sift for lumps if you want ultra-smooth bites.
• Level off your scoop so truffles are uniformly sized — that helps them chill/dip evenly.
• Freeze before dipping. Cold truffles minimize oil seepage and keep shape.
• Dip quickly. Cold centers make the chocolate set fast; don’t overwork them.
• Remove excess chocolate by tapping the edge of the tray after dipping. This keeps the bottoms tidy.
• If truffles leak oil, store them on paper towels in the fridge to absorb anything that seeps out. This is normal with cookie butter — not a disaster.

Variations to try (get creative)

• Biscoff Chocolate Truffles: Use milk or dark chocolate for the coating instead of white. Richer, less sweet, still comfy.
• Roll in crumbs: After rolling, toss truffles in powdered cookie crumbs for texture.
• Drizzle only: Skip full coating; dip half or just drizzle for a lighter bite.
• Add crunch: Fold in chopped toasted nuts or crushed peanut butter cups for a hybrid—if you like Peanut Butter Cookie Dough Truffles, this mash-up is magic.
• Fruity alternative: Swap in freeze-dried raspberry powder for a citrusy zing — if you love raspberry truffles or brigadeiros, this is your move.
• Stuff them: Press a whole Biscoff cookie or a peanut butter center inside before chilling for a hidden surprise.

Best ways to serve these Cookie Butter Balls

Serve chilled or at room temp. Pop them on a festive plate for holiday parties, or wrap in boxes for buttery, grab-and-go gifts. Pair with strong coffee or a spiced tea to complement the cinnamon notes. Want a luxe feel? Plate three on a small doily and add a dusting of cocoa or extra crumbs.

Quick tips for storage & leftovers

• Refrigerate in an airtight container for up to two weeks. The coating gets soft at room temperature, so the fridge is best.
• Freeze in a sealed container for up to two months. Thaw in the fridge before serving.
• Prevent oil stains: Put paper towels between layers to absorb any oil that seeps from the spread. This keeps presentation tidy.

Troubleshooting — common problems & fixes

Truffles too soft after dipping? Chill the centers longer before dipping.
White chocolate seized or grainy? Melt gently in short bursts and stir constantly. Use a double boiler if needed.
Oil seeping? Normal with cookie butter. Store on paper towels and keep chilled.
Truffles fall apart while dipping? They weren’t cold enough — back to the freezer for 10–15 minutes.

FAQs

A note on quality ingredients (it matters)

Use decent white chocolate, not the waxy chips. A good bar melts smoothly and tastes clean. Full-fat cream cheese gives the best mouthfeel. And yes, using the Lotus brand or Trader Joe’s cookie butter gives authentic flavor. These truffles lean heavily on one dominant flavor, so better ingredients equal better results.

Fancy packaging & gifting ideas

Want to gift these? Arrange them in small boxes with parchment and a ribbon. Add a label: “Biscoff Cookie Balls — Homemade Happiness.” For a luxe touch, tie a small cinnamon stick to the box. Want to sell them? Use clear boxes with a printed sticker and a crisp ingredient card.

Serving suggestions & pairings

• Coffee (obviously) — especially a bold espresso.
• Spiced tea or chai to mirror the cinnamon notes.
• A glass of dessert wine or amaro for grown-up gatherings.
• For brunch? Add them to a sweet board alongside biscotti, fresh fruit, and cheeses.

Final thoughts — why these truffles deserve a spot on your dessert table

They’re simple, they’re fast, and they taste like cinnamon-y comfort wrapped in chocolate. Whether you need a Quick Cookie Truffle Recipe for last-minute guests, a batch of Cookie Butter Truffles Recipe to gift, or a new sweet to stash in the freezer, these Biscoff Balls deliver. They’re a little naughty, a little nice, and fully addictive.

So… are you making them tonight or tomorrow? (No judgement — make a triple batch.)

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