Biscoff Cookie Butter Truffles
These Biscoff cookie butter truffles are a simple no-bake treat made with cream cheese, cookie butter, a smooth milk chocolate coating, and a white chocolate drizzle. They’re creamy, rich, and perfect for holidays, parties, or anytime you want an easy dessert that looks a little extra special.
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.