Easy Biscoff Cookie Butter Truffles

Creamy, dreamy no bake Biscoff truffles with just 4 ingredients! These cookie butter truffles are ridiculously easy and taste like pure heaven.

What Are Biscoff Cookie Butter Truffles?

Biscoff Cookie Butter Truffles are silky-smooth, melt-in-your-mouth confections that combine crushed Biscoff cookies, white chocolate, heavy cream, and that addictively spiced cookie butter into bite-sized balls of pure bliss. They’re no-fuss, no-bake, and dangerously easy to devour.

Listen, I’ll be honest—I discovered these no bake Biscoff truffles completely by accident when I had half a jar of cookie butter sitting in my pantry, silently judging me. You know that moment when you realize you’ve been eating it straight from the jar with a spoon? Yeah, that was me.

So I decided to transform my cookie butter obsession into something I could actually serve to guests without embarrassment. Enter these beauties. If you’re already a cookie butter fanatic like me, you’ll also go wild for this dreamy no-bake matcha cheesecake that shares the same “no oven required” magic.

Why You’ll Love These Cookie Butter Truffles Without Cream Cheese

These 3 ingredient Biscoff truffles (okay, technically four, but who’s counting?) are about to become your new party trick. Here’s why:

• Ridiculously simple: You don’t need fancy equipment or pastry school skills
• No cream cheese required: Just pure cookie butter goodness without the tanginess
• Ready in under two hours: Most of that is hands-off chilling time
• Crowd-pleasers: I’ve never met a single person who didn’t love these
• Customizable: Roll them in cocoa powder, crushed nuts, or more cookie crumbs

I remember the first time I brought these to a potluck, and three different people cornered me demanding the recipe. One friend literally texted me from the parking lot before she even drove home. That’s the power of cookie butter, friends.

According to King Arthur Baking Company, the key to amazing truffles is temperature control—keeping your chocolate mixture just barely warm enough ensures that silky, not grainy, texture we’re after.

Nutritional Peek (Per Truffle)

Nutrient	Amount
Calories	95
Protein	1g
Carbohydrates	11g
Fat	5g
Fiber	0g
Sugar	8g

Values are approximate and based on 20 truffles

Ingredients for No Bake Biscoff Truffles

Making these cookie butter truffles without cream cheese couldn’t be simpler—you probably have most of this in your pantry already! Here’s what you’ll need:

Amount	Ingredient
18 cookies (140g)	Biscoff cookies — the original spiced kind work perfectly
1 cup (180g)	White chocolate chips — or finely chopped white chocolate for a smoother melt
½ cup (118ml)	Heavy whipping cream — the real deal, not half-and-half!
⅓ cup (85g)	Cookie butter — I’m partial to the creamy Biscoff spread, but crunchy works too

A few ingredient notes from my kitchen: White chocolate can be finicky, so I always use good-quality chips or a bar chopped into small, even pieces. The heavy cream is non-negotiable here—it creates that ganache-like texture that makes these truffles so luxurious.

And for the cookie butter, store-brand versions work just fine if you can’t find Biscoff brand! Want more easy treats? Check out this ultimate Lotus Biscoff mug cake for when the cookie butter craving hits at 10 PM.

Equipment You’ll Need

Essential:

• Gallon-size zip-top bag and rolling pin (or food processor)
• Medium microwave-safe bowl
• Small bowl
• Plate
• Measuring cups and spoons
• Plastic wrap

Optional but helpful:

• Small cookie scoop (for perfectly uniform truffles)
• Kitchen thermometer (takes the guesswork out)

How to Make Biscoff Cookie Butter Truffles Step-by-Step

Let’s get rolling! These Biscoff Cookie Butter Truffles come together so quickly you’ll wonder why you haven’t been making them every week.

Step 1: Crush those cookies Toss your Biscoff cookies into a gallon zip-top bag, seal it up (unless you want cookie dust literally everywhere), and go to town with a rolling pin. I find this oddly therapeutic after a long day. Roll until you’ve got fine crumbs—think sandy beach, not pebbles.

Alternatively, pulse them in a food processor for about 20 seconds. Measure out ⅔ cup (79g) of those crumbs into a small bowl, then dump the rest onto a plate. These are your coating crumbs for later, so don’t lose them!

Step 2: Create the white chocolate magic Place your white chocolate chips in a medium microwave-safe bowl. Pour the heavy cream right over them—it’ll look like they’re taking a little cream bath.

Now, here’s where patience pays off: microwave on 50% power for 30 seconds, stir, then another 30 seconds on 50% power. Let it sit for about a minute (I know, the suspense!), then stir gently.

The chocolate should melt into the cream like a dream. If you’ve still got chunks, give it another 10 seconds on 50% power, but don’t overdo it. Overheated white chocolate gets grainy and sad.

Step 3: Add the cookie butter Test the temperature with your finger—it should feel lukewarm, like bathwater you’d actually want to bathe in (around 100-103°F if you’re using a thermometer). If it’s too hot, give it a couple minutes to cool down. Then fold in that gorgeous cookie butter, stirring gently until it’s completely combined and looks like liquid velvet.

Step 4: Mix in the cookie crumbs Add those reserved ⅔ cup of Biscoff crumbs to your chocolate mixture and stir until everything’s evenly distributed. The mixture will thicken up a bit—this is exactly what you want.

Step 5: Chill out (literally) Cover the bowl with plastic wrap, pressing it directly onto the surface of the truffle mixture to prevent a skin from forming (nobody wants that). Pop it in the fridge for at least 45-60 minutes, or if you’re thinking ahead, overnight works beautifully. The mixture needs to firm up enough to scoop.

Step 6: Roll and coat Once your mixture is firm, scoop out about 1 mounded tablespoon of the truffle mixture and roll it between your palms into a ball.

Pro tip: slightly damp hands prevent sticking! You should get around 20 truffles total. Roll each ball in those remaining cookie crumbs until they’re completely coated and looking absolutely irresistible.

Step 7: Final chill (optional) You can enjoy these immediately—I won’t judge—but for firmer truffles, give them another 30-60 minutes in the fridge.

Pro Tips & Guidance for Perfect 3 Ingredient Biscoff Truffles

After making these approximately 47 times (not an exaggeration), here’s what I’ve learned:

Temperature is everything: If your white chocolate mixture gets too hot, it can separate or become grainy. Low and slow wins the race here. According to Serious Eats, white chocolate is more temperature-sensitive than dark chocolate because of its milk solids, so treat it gently.

Cookie crumb consistency matters: Super fine crumbs integrate smoothly into the ganache, while larger pieces make rolling trickier. When in doubt, crush ’em finer.

Chilling time isn’t optional: I learned this the hard way when I tried to rush it after 20 minutes. The mixture was too soft, and I ended up with misshapen lumps instead of elegant spheres. Give it the full time!

Keep your hands cool: If you’re rolling truffles and the mixture starts getting too soft, pop the bowl back in the fridge for 10 minutes. Your body heat can warm them up quickly.

Size consistency: Using a small cookie scoop gives you perfectly uniform truffles that look bakery-quality. Plus, it’s way less messy than using spoons.

Troubleshooting Guide

Help! My white chocolate seized up and got clumpy. No worries—this usually happens if even a tiny bit of water got in there, or if you overheated it. Try whisking in a tablespoon of warm heavy cream to see if you can smooth it back out. If not, you might need to start fresh with the chocolate (I’ve been there, friend).

The truffle mixture is too soft to roll. Just needs more fridge time! Pop it back in for another 30 minutes. You can also place it in the freezer for 15 minutes to speed things up.

My truffles aren’t holding their shape. Your mixture might have been too warm when you rolled them, or they need more chilling time after rolling. Give them a solid hour in the fridge to firm up properly.

The cookie butter isn’t mixing in smoothly. Make sure your white chocolate mixture is still warm (but not hot!) when you add the cookie butter. If it’s cooled too much, the cookie butter won’t incorporate as easily.

Variations & Twists on Cookie Butter Truffles

Want to get creative with your no bake Biscoff truffles? Here are some fun ideas I’ve tested:

Coating options: Instead of cookie crumbs, try rolling them in cocoa powder, finely chopped toasted nuts, shredded coconut, or even crushed pretzels for a sweet-salty thing.

Dark chocolate version: Swap the white chocolate for dark chocolate and use less cream (about ⅓ cup) for a richer, less sweet truffle.

Espresso kick: Add ½ teaspoon of espresso powder to the white chocolate mixture for a subtle coffee flavor that pairs beautifully with the spices in the cookies.

Stuffed truffles: Press a whole roasted hazelnut or pecan into the center of each truffle before rolling in crumbs.

Holiday spice: Add a pinch of extra cinnamon and nutmeg to the mixture for an even cozier winter vibe.

For more inspiration on playing with cookie butter flavors, definitely try these brown butter espresso chocolate chip cookies—they share that same warm, spiced magic.

Serving, Storage & Reheating

Serving: These Biscoff Cookie Butter Truffles are perfect straight from the fridge. I like serving them in small paper cups or on a pretty platter for parties. They’re elegant enough for dinner parties but casual enough for movie night snacking.

Storage: Keep your truffles in an airtight container in the fridge for up to one week. Layer them between sheets of parchment paper if you’re stacking them to prevent sticking.

Freezing: These freeze beautifully! Place them in a single layer in an airtight container and freeze for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge for a few hours. They’ll taste just as amazing as the day you made them.

No reheating needed: These are meant to be enjoyed cold or at cool room temperature. The texture is perfection right out of the fridge!

No-Waste Kitchen Magic

Got leftover cookie crumbs after coating your truffles? Don’t toss them! Here’s what I do:

• Sprinkle them over vanilla ice cream or yogurt for instant cookie crunch
• Mix them into your morning oatmeal or overnight oats
• Press them into the bottom of a springform pan as a quick cheesecake crust
• Stir them into your coffee for a makeshift Biscoff latte
• Add them to pancake or waffle batter for extra flavor

And if you somehow have leftover truffles (unlikely, but possible), crush them up and use them as a topping for brownies or fold them into vanilla buttercream for the most incredible frosting you’ve ever tasted.

FAQs About Biscoff Cookie Butter Truffles

The Sweetest Ending

There you have it—the easiest, most swoon-worthy Biscoff Cookie Butter Truffles that’ll make you look like a culinary genius with minimal effort. These little bites of heaven have saved me during countless last-minute entertaining moments, and I have a feeling they’ll do the same for you.

I’d absolutely love to see your truffle creations! Drop a comment below with your favorite variation, or tag me in your photos so I can celebrate your cookie butter success with you. Did you roll them in cocoa powder? Add a sprinkle of sea salt? Tell me everything!

And if you’re in the mood for more no-bake magic, don’t miss this dreamy no-bake matcha cheesecake—it’s just as easy and equally impressive.

Happy truffle making, friends! May your cookie butter always be creamy and your chocolate never seize. ✨

Baked with love by Rebeccah Ellene