If you’re anything like me, the distinctive caramelized spice flavor of Lotus Biscoff cookies is absolutely irresistible. I first fell in love with these crunchy little treats when they were served alongside my coffee on a long-haul flight, and I’ve been hooked ever since. Today, I’m sharing one of my favorite ways to transform these spiced cookies into something even more delicious—No-Bake Biscoff Truffles.
These little spheres of bliss combine the iconic speculoos flavor with creamy, velvety textures that simply melt in your mouth. The best part? You don’t need to turn on your oven! These truffles require minimal effort but deliver maximum flavor, making them perfect for holiday gift-giving, party platters, or simply indulging your sweet tooth on a quiet evening.
What Makes These Biscoff Truffles Special
There’s something magical about the transformation that happens when you crush those crispy cookies and blend them with cream cheese and that smooth, spreadable Biscoff cookie butter. The result is a truffle that’s:
- Incredibly rich without being overly sweet
- Perfectly balanced with warm cinnamon and caramel notes
- Delightfully textured with a creamy interior and chocolate shell
- Impressive looking despite being remarkably simple to make
If you’ve never worked with Biscoff products before, you’re in for a treat. Lotus Biscoff cookies (sometimes called speculoos) are crispy, caramelized biscuits with hints of cinnamon, nutmeg, ginger, allspice, and cloves. The cookie butter made from these biscuits has a similar flavor profile but in a smooth, spreadable form—think of it as the spiced European cousin of peanut butter.
Essential Ingredients
Let’s break down what you’ll need to create these little bites of heaven:
| Ingredient | Amount | Notes |
|---|---|---|
| Lotus Biscoff cookies | 8.8 oz (250g) package | This is about 32 cookies |
| Cream cheese | 4 oz (115g) | Full-fat, softened to room temperature |
| Biscoff cookie butter | 1/3 cup (80g) | Creamy variety works best |
| Powdered sugar | 1/4 cup (30g) | Sifted to remove lumps |
| Salt | Pinch | Enhances the flavor profile |
| Vanilla extract | 1/2 teaspoon | Use pure, not imitation |
| White chocolate | 8 oz (225g) | For coating half the truffles |
| Semi-sweet chocolate | 8 oz (225g) | For coating half the truffles |
| Coconut oil | 2 teaspoons | Divided between white and dark chocolate |
| Biscoff cookies | 4-5 additional | Crushed for decoration |
| Biscoff spread | 2 tablespoons | Melted for drizzling |
Equipment You’ll Need
Before diving in, gather these tools to make the process smooth:
- Food processor (or a ziplock bag and rolling pin)
- Medium mixing bowl
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Microwave-safe bowls
- Refrigerator/freezer space
- Fork or dipping tools (for chocolate coating)
Step-by-Step Instructions
Preparing the Truffle Mixture
- Begin by crushing the Biscoff cookies into fine crumbs. I use a food processor for this job—it takes seconds and ensures an even texture. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin.
- In a medium bowl, combine the softened cream cheese and Biscoff cookie butter. Mix until completely smooth and creamy with no lumps remaining.
- Add the Biscoff cookie crumbs, powdered sugar, pinch of salt, and vanilla extract to the cream cheese mixture. Stir everything together until you achieve a uniform, slightly sticky dough. The mixture should hold together when pressed between your fingers.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial as it firms up the mixture, making it much easier to roll into balls.
Forming the Truffles
- Once chilled, remove the mixture from the refrigerator. Using a cookie scoop or tablespoon, portion out the mixture into equal-sized amounts. I aim for about 1-inch balls, which yields approximately 24-28 truffles.
- Roll each portion between your palms to form smooth, round balls. If the mixture starts to get sticky or soft, pop it back in the refrigerator for 10-15 minutes.
- Place the rolled truffles on a parchment-lined baking sheet, leaving a small gap between each one.
- Return the truffles to the refrigerator for at least an hour, or to the freezer for 30 minutes. This step is non-negotiable—thoroughly chilled truffles are much easier to coat with chocolate.
Chocolate Coating Magic
- When your truffles are properly chilled, it’s time to prepare the chocolate coatings. Divide the white chocolate and semi-sweet chocolate into separate microwave-safe bowls. Add 1 teaspoon of coconut oil to each bowl.
- Melt the chocolates separately, using 30-second intervals in the microwave at 50% power, stirring between each interval. Continue until the chocolate is completely smooth. Be especially careful with white chocolate—it can seize easily if overheated!
- Remove about half of the truffles from the refrigerator (keeping the rest chilled). Working quickly, drop one truffle at a time into the melted chocolate, using a fork to roll it around until completely coated.
- Lift the truffle out with the fork, gently tap the fork against the side of the bowl to remove excess chocolate, then carefully slide the truffle back onto the parchment paper.
- Before the chocolate sets, sprinkle some crushed Biscoff cookie crumbs on top of each truffle.
- Repeat with remaining truffles, coating half with white chocolate and half with semi-sweet chocolate.
- For the final touch, melt 2 tablespoons of Biscoff spread in the microwave for about 15 seconds until it becomes runny. Drizzle this over the coated truffles using a small spoon or piping bag.
- Return the truffles to the refrigerator for about 10 minutes to allow the chocolate coating to set completely.
Stunning Variations to Try
I love experimenting with different coatings and mix-ins for these truffles. Here are some of my favorite variations to inspire your creativity:
| Variation | Mix-In | Coating | Topping |
|---|---|---|---|
| Biscoff Espresso | 1 tbsp espresso powder | Dark chocolate | Coffee beans |
| Biscoff Coconut | 1/4 cup shredded coconut | White chocolate | Toasted coconut |
| Spiced Biscoff | 1/4 tsp cinnamon + pinch nutmeg | Milk chocolate | Cinnamon sugar |
| Biscoff Hazelnut | 2 tbsp chopped hazelnuts | Dark chocolate | Roasted hazelnuts |
| Lemon Biscoff | 1 tsp lemon zest | White chocolate | Candied lemon peel |
| Caramel Biscoff | 2 tbsp caramel bits | Caramelized white chocolate | Sea salt flakes |
| Biscoff S’mores | 1/4 cup mini marshmallows | Milk chocolate | Graham cracker crumbs |
| Biscoff Gingerbread | 1/4 tsp ginger + 1/8 tsp cloves | White chocolate | Crystallized ginger |
Storage Tips and Shelf Life
These truffles store beautifully, making them perfect for preparing ahead for special occasions:
- Refrigerator: Store in an airtight container with parchment paper between layers for up to 2 weeks.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator before serving.
- Room Temperature: These can be left at room temperature for up to 4 hours during a party but should be refrigerated for longer-term storage.
I’ve found that the flavor actually improves after 24 hours as the spices have time to meld and intensify. If you can resist eating them immediately, try making them a day ahead of when you plan to serve them!
Serving Suggestions
These versatile little treats are perfect for so many occasions:
- Arrange on a tiered platter with fresh berries for an elegant dessert display
- Pack in a beautiful gift box lined with parchment paper for a homemade holiday gift
- Serve alongside hot coffee or tea for an afternoon pick-me-up
- Add to a dessert charcuterie board with fresh fruits, nuts, and other small sweets
- Use as a cake decoration—place them around the edge of a simple cheesecake for a spectacular finish
- Pair with hot chocolate for the ultimate cozy winter treat
- Serve with coffee affogato for a sophisticated dessert course
Troubleshooting Common Issues
Even with a simple recipe like this one, little challenges can arise. Here’s how I solve the most common problems:
| Problem | Cause | Solution |
|---|---|---|
| Truffle mixture too sticky | Not enough cookie crumbs or too warm | Add more crushed cookies; chill mixture longer |
| Truffles losing shape when dipped | Not chilled enough before dipping | Freeze truffles for 15-30 minutes before dipping |
| Chocolate coating too thick | Chocolate overheated or no oil added | Add a bit more coconut oil; ensure proper melting temperature |
| White chocolate seizing | Overheated or water contamination | Melt at 50% power; ensure all utensils are completely dry |
| Uneven coating | Rushing the dipping process | Take your time; tap off excess chocolate thoroughly |
| Chocolate sets before adding toppings | Working too slowly | Prepare toppings in advance; work with 3-4 truffles at a time |
| Truffles too sweet | Balance of ingredients off | Reduce powdered sugar; add tiny pinch of salt |
| Cracking in chocolate shell | Temperature shock | Let truffles sit at room temp briefly before refrigerating |
Why This Recipe Works Every Time
I’ve made these truffles dozens of times, and they never fail to impress. Here’s why this recipe is so foolproof:
- The texture balance is perfect: The cookie crumbs provide structure while the cream cheese and cookie butter create creaminess.
- The chilling steps are strategic: Each refrigeration period serves a specific purpose in making the truffles easier to handle.
- The coconut oil in the chocolate: This small addition makes a huge difference in how smoothly the chocolate coats the truffles and prevents blooming.
- The double chocolate approach: Using both white and dark chocolate creates visual appeal and flavor contrast.
- The cookie crumb coating: Adding this before the chocolate sets helps hide any imperfections in your dipping technique!
Frequently Asked Questions
Can I make these truffles without Biscoff cookie butter? While cookie butter gives these truffles their distinctive flavor, you could substitute peanut butter or another nut butter. The flavor will be different but still delicious.
My truffles aren’t holding their shape. What went wrong? The most common cause is not chilling the mixture long enough. The refrigeration steps are crucial for structure. If the mixture seems too soft even after chilling, add a few more crushed cookies.
Can I make these dairy-free? Yes! Substitute the cream cheese with a dairy-free alternative like vegan cream cheese. For the chocolate coating, use dairy-free chocolate chips with the coconut oil.
How do I prevent the chocolate from seizing? Make sure all your tools are completely dry, as water is chocolate’s enemy. Also, melt chocolate slowly using 50% power in the microwave, stirring frequently.
Can I use milk chocolate instead of white or semi-sweet? Absolutely! Any chocolate works well for coating. Milk chocolate will give you a sweeter result.
My white chocolate coating looks blotchy after setting. Why? This is likely due to the chocolate “blooming” from temperature changes. Make sure to temper your chocolate properly or use the coconut oil method described in this recipe.
How long do these need to set before serving? Allow at least 30 minutes in the refrigerator for the chocolate coating to completely set.
Can I add alcohol to the truffle mixture for an adult version? Yes! Add 1-2 tablespoons of your favorite liqueur—Baileys, Kahlúa, or amaretto work wonderfully with the Biscoff flavor.
The Story Behind My Biscoff Obsession
I remember the first time I tasted a Lotus Biscoff cookie—it was on an international flight, served alongside a rather mediocre cup of coffee. That humble spiced cookie completely saved my in-flight coffee experience, and I’ve been fascinated by their distinctive flavor ever since.
When Biscoff spread became widely available in supermarkets, I may have done a little happy dance right there in the grocery aisle. The spreadable version of those beloved cookies opened up a world of culinary possibilities that I’ve been exploring ever since.
These truffles represent my attempt to capture that perfect Biscoff flavor in an easy, shareable treat. Every time I make them, they transport me back to that first taste experience—except now, I get to enjoy them with properly brewed coffee in the comfort of my own home.
There’s something deeply satisfying about transforming simple ingredients into something that looks like it came from a high-end chocolate shop. I hope these truffles bring as much joy to your kitchen as they have to mine. Whether you’re making them for yourself or sharing with loved ones, they’re sure to create sweet memories and happy taste buds.
So grab those Biscoff cookies and get crushing—truffle perfection awaits!
Q&A Section
Are these truffles suitable for vegetarians? Yes, these truffles are vegetarian-friendly! All ingredients, including Lotus Biscoff cookies and spread, are vegetarian. Just be sure to check the chocolate you use doesn’t contain animal-derived ingredients.
How many calories are in each truffle? Each truffle contains approximately 120-150 calories, depending on size and exact coating used. Remember, these are a rich treat meant to be savored!
Can I make these with other cookies besides Biscoff? Definitely! While you’ll lose the characteristic speculoos flavor, the technique works well with graham crackers, Oreos, shortbread, or gingersnap cookies.
How do you prevent fingerprints on the chocolate coating? I recommend using a dipping fork or toothpick to handle the truffles when coating them. Alternatively, wear food-safe gloves when handling the dipped truffles.
What’s the best way to crush the cookies if I don’t have a food processor? Place the cookies in a sealed plastic bag and crush them with a rolling pin, can, or the bottom of a heavy glass. Aim for fine, even crumbs for the best texture.
Can I use spreadable Biscoff from the jar for the drizzle, or should I use melted Biscoff cookies? The spreadable Biscoff from the jar works perfectly for drizzling! Just warm it slightly in the microwave (about 10-15 seconds) to make it more fluid.
My family doesn’t like dark chocolate. Can I make all the truffles with white chocolate? Absolutely! You can use all white chocolate, all milk chocolate, or any combination you prefer. The recipe is very versatile.
Do these need to be served cold from the refrigerator? For the best texture and flavor, I recommend letting them sit at room temperature for about 10-15 minutes before serving. This allows the centers to soften slightly while the chocolate coating remains intact.
Can I add protein powder to make these more nutritious? You can add 1-2 tablespoons of unflavored or vanilla protein powder to the mixture. You may need to adjust the moisture by adding a touch more Biscoff spread if the mixture becomes too dry.
How far in advance can I make these for a party? These truffles can be made up to one week in advance and stored in the refrigerator, making them perfect for party prep!
