This recipe for Biscoff truffles is one of those small pleasures that turns an ordinary afternoon into something a little magical. I first made these on a rainy Saturday when I wanted a simple, no-fuss treat to share with friends. The combination of finely crushed spiced cookies and soft cream cheese creates a silky, slightly chewy center that contrasts beautifully with a crisp, glossy white chocolate shell. Every bite is full of warm caramel and cinnamon notes, and the Biscoff spread drizzle on top adds that bakery-style finish that people will ask about.

I discovered this method by adapting a childhood favorite — cookie-and-cream balls — and swapping in Lotus Biscoff, which immediately elevated the flavor profile. These truffles are quick to assemble, require minimal equipment, and are incredibly forgiving: if the mixture is too soft, a short time in the freezer fixes it. I often make a double batch for gatherings; guests always go back for more. They are ideal for holiday plates, last-minute hostess gifts, or just keeping a small stash in the fridge for a sweet moment after dinner.

Ingredients

• Biscoff cookies: 40 cookies (about 11.3 ounces). Use Lotus Biscoff for the classic spiced-caramel flavor; crush to fine crumbs so the center stays silky rather than grainy.
• Cream cheese: 1/3 cup (about 80 g) full-fat cream cheese, at room temperature. Philadelphia full-fat gives the best texture and tang — low-fat versions can make the mixture too soft.
• White chocolate chips: 1 1/2 cups (about 250 g). Choose a good-quality compound or couverture white chocolate for the best shine and snap — brands like Ghirardelli or Callebaut yield glossy coatings.
• Biscoff cookie butter spread: 2 to 3 tablespoons, melted slightly for drizzling and decoration. This brings the signature flavor back into the coating and looks irresistibly professional.
• Optional: Extra crushed cookies for sprinkling and a pinch of flaky sea salt for finishing if you like contrast with the sweetness.

Instructions

Crush the cookies: Place 40 Biscoff cookies in a food processor and pulse until they become very fine crumbs, almost powdery. If you don't have a processor, place cookies in a sealed bag and crush with a rolling pin until fine. Fine crumbs create a smooth interior that binds well with the cream cheese. Combine with cream cheese: Transfer crumbs to a medium bowl and add 1/3 cup room-temperature cream cheese. Mix first with a spoon to combine, then use clean hands to knead the mixture until homogeneous and slightly sticky. The fat in the cream cheese carries the cookie flavors and gives a creamy mouthfeel; avoid overworking which can warm the mixture too much. Shape the truffles: Weigh or estimate portions to form about 20 balls (approx. 20 g or 0.7 oz each). Roll between your palms until smooth and round. If the mixture is too soft, place on a baking sheet and chill for 20 minutes to firm up; this helps create clean, even coatings later. Chill to firm: Place the shaped balls on a parchment-lined tray and chill in the refrigerator for 30 minutes (or freeze 15 minutes) until fully firm. Proper chilling is essential for preventing the centers from breaking through the coating when you dip them. Melt the white chocolate: Melt 1 1/2 cups white chocolate chips using a double boiler over gently simmering water, stirring until smooth and runny, or microwave in 20–30 second bursts at 50% power, stirring between bursts. Aim for a fluid temperature around 95–105°F for easy dipping; avoid overheating which can seize the chocolate. Dip and finish: Using a toothpick or dipping fork, spear a chilled truffle and submerge it in the melted chocolate. Lift and let excess drip back into the bowl, then place on parchment. Before the coating sets, drizzle with 2–3 teaspoons melted Biscoff spread using a spoon or piping bag and sprinkle a few crumbs or a pinch of flaky salt.

Storage Tips

Store finished truffles in a single layer or with parchment between layers inside an airtight container. Refrigerate for up to one week; for longer storage, freeze in a sealed container for up to three months. When freezing, arrange truffles on a tray until solid, then transfer to a container to avoid sticking. To serve, move to the refrigerator the night before to thaw gently — this preserves the best texture and prevents condensation from dulling the chocolate finish. Avoid storing near strong-smelling foods as the centers can pick up odors.

Ingredient Substitutions

Want to change things up? Use vegan cream cheese and dairy-free white chocolate to create a dairy-free version — expect a slightly different mouthfeel. Swap white chocolate for 1 1/2 cups dark or milk chocolate chips for a deeper flavor; tempering dark chocolate gives the best snap, but simple melting works for casual serving. If Biscoff cookies aren’t available, use speculoos or cinnamon graham crackers as a close substitute, adjusting sweetness if needed. Reduce cream cheese by one tablespoon if you prefer a denser center.

Serving Suggestions

Serve these as small plated desserts with espresso or a lightly brewed black tea to balance the sweetness. For gift boxes, nestle truffles in mini cupcake liners and finish with a decorative ribbon. They’re also beautiful on dessert boards alongside fresh berries, roasted nuts, and thin crunchy cookies. Garnish with a tiny sprinkle of crushed Biscoff and a delicate drizzle of cookie butter for a bakery-style presentation that always delights at parties.

Seasonal Adaptations

In winter, add a pinch of ground ginger or nutmeg to the cookie crumbs for festive warmth; for the holidays, mix in a teaspoon of orange zest for a citrus lift. In summer, coat in tempered dark chocolate and finish with toasted coconut for a lighter feel. Swap the cookie butter drizzle for salted caramel in autumn to echo pumpkin-spice flavors. Small seasonal tweaks keep the base technique fresh across occasions.

Success Stories

I once brought these to a neighborhood bake swap and they disappeared within minutes — a retired baker asked for the recipe and swore she’d make them for a granddaughter’s party. My niece took a tray to school and returned with stories of classmates trading for them; that’s when I started making larger batches. These truffles have proven to be crowd-pleasers at birthdays, as impromptu thank-you gifts, and as a simple way to brighten a weeknight.

Meal Prep Tips

For easy make-ahead, prepare the crumb-and-cream centers in one evening, shape and freeze them on a tray. The next day, thaw slightly if needed and dip in melted chocolate — dipping from frozen can yield the cleanest coating. Pack truffles in small airtight containers separated by parchment for lunches or dessert trays. This approach saves time when entertaining and lets you keep a fresh stash on hand with minimal last-minute fuss.

These Biscoff truffles are a tiny, joyful treat that’s simple enough for a beginner yet polished enough for gifting. Try a test batch, then scale up — once you’ve mastered the chilling and dipping, you’ll find countless ways to make them your own.