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Chocolate-covered Biscoff cookie butter truffles topped with crunchy cookie crumbs

Biscoff Cookie Butter Truffles

Rich and creamy no-bake truffles made with crushed Biscoff cookies and cookie butter, dipped in a smooth chocolate shell.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 18 truffles
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 8.8 oz Lotus Biscoff cookies 1 standard package
  • 4 oz cream cheese Softened to room temp
  • ⅓ cup cookie butter spread Creamy variety
  • 10 oz semi-sweet chocolate wafers For dipping
  • 1 teaspoon coconut oil Optional, for sheen

Equipment

  • 1 Food processor For crushing cookies
  • 1 Baking Sheet Lined with parchment
  • 1 Microwave-safe bowl For melting chocolate

Method
 

  1. Pulse cookies in a food processor until fine crumbs; reserve 2 tablespoons for topping.
  2. Add cream cheese and cookie butter; pulse until a sticky dough forms.
  3. Roll mixture into 1-inch balls and freeze for 20 minutes to firm up.
  4. Melt chocolate and coconut oil in the microwave until smooth.
  5. Dip cold balls into chocolate, place on parchment, and sprinkle with reserved crumbs.

Notes

Chill the balls thoroughly before dipping to prevent them from falling apart in the warm chocolate. Store in the fridge.