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Cookie Butter Truffles with Biscoff

Two words. Cookie butter. One of the easiest desserts to make and they make a great gift to give!

The inspiration for this recipe came from my older brother who would make an Oreo version of these in college. That’s how easy it is. For a college guy to make it, that says a lot. You really just need 4 basic ingredients, but 5 at most.

The best part about these is they’re so easy to make pretty so you can pack them up and gift them to a friend or family if you put them in little truffle holders.


32 Biscoff cookies, 1 8.8 ounces pack
4 tablespoons cookie butter
5 ounces cream cheese (about 2/3 cup), room temperature
1 1/2 cup white chocolate
2 teaspoons vegetable oil


Place the cookies in a food processor and grind until fine. Transfer to a mixing bowl.
To the bowl with cookie crumbs, add the cookie butter and cream cheese. Use a rubber spatula to combine until there are no more crumbs and you have a "dough".
Onto a lined baking tray, scoop dough about the size of one tablespoon. Roll into a smooth ball.
Place the tray in the freezer for 15 minutes.
In a small microwave-safe bowl, add white chocolate and oil. Melt in 30 second intervals, stirring in between, until melted.
Using a fork, dip each truffle in the white chocolate and rotate it to cover all surfaces. Allow any excess to drip off the fork and then transfer onto tray. Optional: sprinkle with crushed cookies before the chocolate sets.
Store in the refrigerator or at room temperature.

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