Last updated on April 5th, 2026 at 07:34 pm
If you need a dessert that feels a little special without taking a lot of time, these Biscoff cookie butter truffles are such a good one to make. You get a soft, creamy cookie butter center, a smooth milk chocolate coating, and a simple white chocolate drizzle that makes them look extra pretty. Since they’re no bake, they come together with very little effort, and are perfect for holidays, parties, or anytime you want something sweet and easy to share. These are the kind of super easy desserts that look impressive without making your day any harder (because who needs that?).
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Ingredients for Biscoff Cookie Butter Truffles
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Here’s what I used to make these truffles:
- 4 ounces cream cheese, softened
- 1 cup Biscoff cookie butter
- 1 cup powdered sugar
- 10 to 12 ounces milk chocolate
- 1 to 2 teaspoons neutral oil (vegetable or canola oil works)
- 2 to 3 ounces white chocolate (plus a bit more oil), for drizzling
How to Make Biscoff Cookie Butter Truffles
1. Add the softened cream cheese, Biscoff cookie butter and powdered sugar to a mixing bowl. Beat on low-medium speed with an electric mixer until the filling is smooth and fully combined.
2. Scoop out small portions of the mixture and roll them into balls. I usually use a cookie scoop make them about 1 inch wide. Place them on a parchment-lined plate or baking sheet as you go.
3. Transfer the truffle balls to the refrigerator or freezer and chill until they are firm. This makes them much easier to dip in chocolate.
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4. Add the milk chocolate and oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. With my microwave, I usually only need a full minute or so.
5. Dip each chilled truffle into the melted chocolate, let the excess drip off, then place it back on the lined tray using a fork or dipping tool. Allow the chocolate to set.
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6. Once the chocolate coating has set a bit, melt the white chocolate with a bit of oil. Drizzle the melted white chocolate over the tops of the truffles for a simple finishing touch. I like to use a small icing bottle with a plain round tip for this.
7. Let the chocolate fully set before serving. You can place the tray in the refrigerator to help everything firm up faster.
Pro Tips
- Make sure your cream cheese is softened before mixing so the filling turns out smooth and creamy.
- If the filling feels too soft to roll, chill it for 15 to 20 minutes first. That usually makes it much easier to handle.
- Don’t skip adding a little oil to the milk chocolate. It helps create a smoother coating that is easier to dip.
- Keep the truffles cold while working so they hold their shape better during dipping.
- For a neater drizzle, spoon the melted white chocolate into a small piping bag/bottle or a zip-top bag and snip off just a tiny corner.
FAQs
Do Biscoff cookie butter truffles need to be refrigerated?
Yes, I would store them in the refrigerator because the filling is made with cream cheese. They also hold their shape better when chilled.
How long do Biscoff truffles last?
They should keep well in an airtight container in the refrigerator for about 4 to 5 days.
Can I freeze Biscoff cookie butter truffles?
Yes, these freeze well. Store them in a freezer-safe container for up to 2 months, then thaw them in the refrigerator before serving.
Do I have to use vegetable oil?
No, definitely not! If you don’t have any vegetable oil, or just don’t want to use it, any neutral oil will be fine. You can use coconut or canola oil. Coconut oil may give you a slightly coconut-y flavor, depending on how much you need, but I actually like it, to be honest.
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These Biscoff cookie butter truffles are such an easy treat to make when you want something simple but still really pretty. The creamy cookie butter filling, smooth chocolate coating, and little white chocolate drizzle make them feel special without adding much extra work. I love keeping no bake dessert recipes like this in my back pocket because they come together so easily and always look impressive. Whether you’re making them for a party, holiday tray, or just because, they’re one of those super easy desserts that everyone gets excited about.
Biscoff Cookie Butter Truffles
Ingredients
- 4 oz cream cheese softened
- 1 cup Biscoff cookie butter
- 1 cup powdered sugar
- 10 - 12 oz milk chocolate
- 1 - 2 tsp neutral oil vegetable or canola oil works
- 2 - 3 oz white chocolate plus a bit more oil, for drizzling
Instructions
- Add the softened cream cheese, Biscoff cookie butter and powdered sugar to a mixing bowl. Beat on low-medium speed with an electric mixer until the filling is smooth and fully combined.
- Scoop out small portions of the mixture and roll them into balls. I usually use a cookie scoop make them about 1 inch wide. Place them on a parchment-lined plate or baking sheet as you go.
- Transfer the truffle balls to the refrigerator or freezer and chill until they are firm. This makes them much easier to dip in chocolate.
- Add the milk chocolate and oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. With my microwave, I usually only need a full minute or so.
- Dip each chilled truffle into the melted chocolate, let the excess drip off, then place it back on the lined tray using a fork or dipping tool. Allow the chocolate to set.
- Once the chocolate coating has set a bit, melt the white chocolate with a bit of oil. Drizzle the melted white chocolate over the tops of the truffles for a simple finishing touch. I like to use a small icing bottle with a plain round tip for this.
- Let the chocolate fully set before serving. You can place the tray in the refrigerator to help everything firm up faster.
