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These 3-ingredient Biscoff Truffles are the kind of no-bake treat that feels impressive but takes barely any time at all. They’re loaded with that irresistible cookie butter flavor and always disappear fast!
I love a plate of Christmas cookies and candies around the holidays! It’s always fun to see which people gravitate to, especially after sneaking in a new favorite! These little truffles are unexpected, easy (like an Oreo truffle, but with a different cookie) and absolutely delightful!
What do Biscoff cookies taste like? The crisp cookies (often handed out as a snack on airplanes) have flavors of caramel, brown sugar and cinnamon. They’re unique, packed with flavor and perfect for so many desserts like my Biscoff icebox cake and Biscoff cookies!
3-Ingredient Biscoff Truffles
- Biscoff Cookies – Yes, like the cookies you get on the airplane! You can usually find these by the cookies and crackers at the grocery store.
- Cream Cheese – You’ll need one 8 ounce brick. I recommend using the full-fat cream cheese or neufchâtel cream cheese for this.
- Almond Bark – I used about 12 ounces of almond bark to cover the truffles (about half of a 24 ounce brick).
How to Make Biscoff Truffles
Start by crushing the cookies into fine crumbs. I find it easiest to use a food processor but a baggie and a rolling pin will do the trick, too! Set aside a couple tablespoons of the crumbs (for garnish) and continue.
Next you’ll mix in the cream cheese. You can do this right in the food processor or transfer the crumbs and cream cheese to a bowl and stir. Mix until combined, scraping the sides of the bowl down a couple times to ensure it’s all incorporated.
Roll the mixture into balls. I recommend using a cookie scoop so they’re all evenly sized.
Now it’s time to dip the truffles! Melt the almond bark according to the package instructions. Dunk each ball and remove it from the melted bark; allow the excess to drip off then transfer to a waxed paper lined baking sheet.
Sprinkle with the reserved crumbs before the chocolate hardens so it sticks. Let cool completely then store in an airtight container in the fridge.
Can Biscoff Truffles be frozen?
Yes!! Store the truffles in a freezer baggie and keep in the freezer for up to 2 months. Thaw in the fridge and enjoy!
This is especially helpful during the holidays…you can make these ahead of time and pull them out when it’s time to enjoy!
Other No-Bake, No-Candy Thermometer Christmas Candies!
- Chocolate Peanut Clusters
- Cookie Dough Truffles
- Peppermint Fudge
- Peanut Butter Dipped Oreos
- Oreo Fudge
- Peanut Butter Balls
Biscoff Truffles
Equipment
- 1 Sheet Pan
- Food Processor (or a rolling pin and a resealable baggie)
Ingredients
- 2 8.8-ounce packages Biscoff cookies
- 1 8-ounce package cream cheese cubed, softened
- 12 ounces vanilla almond bark
Instructions
- Place the cookies in a food processor, then pulse in short bursts until they’re finely crushed with no large pieces remaining. If needed, stop once or twice to scrape down the sides for even crumbs. Reserve 2 tablespoons of the crumbs for garnishing the truffles and set aside.
- Add the cream cheese and pulse until incorporated.
- Roll the dough into 1" balls (I use a 2 teaspoon cookie scoop) and set on a waxed paper-lined baking sheet.
- Melt the almond bark in the microwave on a low power setting, stirring often. (If you overheat the chocolate, it won't be as smooth and shiny once it's on the truffles).
- Dip each truffle into the bark and return it to the waxed paper; sprinkle with a little bit of cookie crumbs.
- Once the truffles have a firm shell, place them in an air-tight container and refrigerate until serving.
