These Biscoff Truffles bring you gingerbread flavor in truffle form. Dreamy and soft inside with a crunchy, sweet white chocolate shell. A delicious holiday treat!
Cookie truffle balls are easy to make, and so tasty. You can customize them for any holiday or party you like, just with sprinkles or decorations. I love these biscoff-flavored cookie balls for the holiday season, but my Halloween Oreo Truffles are a favorite too!
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Why Make This Recipe
- So Easy: Only four ingredients to make these holiday truffles!
- Warming Holiday Flavor: The spices in these cookies taste like the holiday season—think caramel and cinnamon!
- Perfect for Gifting: We love these as part of a holiday cookie tray, and also as an edible holiday gift. Wrap in a small box or cellophane bag with festive twine—lovely for teacher gifts or hostess gifts.
🥗 Ingredients
- Lotus Biscoff Cookies: If you can’t find these, look for Speculoos or Speculaas cookies. They are not the same, but both have delicious warming spices.
- Cream Cheese: We prefer to use full-fat cream cheese for this recipe, but reduced-fat would also work.
- White Chocolate: The easiest white chocolate to use for this recipe are white chocolate wafers that are made for melting. You might see them called Candy Melts, and they are often found in craft stores like Michael’s. We also recommend Ghirardelli White Chocolate Melting Wafers, which you can sometimes find in well-stocked grocery stories. That said, you can also chop up white chocolate bars to melt.
🥣 Step-by-Step Instructions
Blend a package of biscoff cookies in a food processor until they are in fine crumbs. (You may need to stop and pulse the food processor several times to break up any large chunks.)
Pour into a large bowl, and reserve a couple of tablespoons of crumbs to use for decoration.
Stir in 5 ounces cream cheese and ½ teaspoon vanilla extract until well combined.
Scoop into 1.5-inch balls and place on a wax paper-lined plate. Using a 1.5-inch cookie scoop, and then rolling with your hands makes this process easy.
Chill in refrigerator for an hour.
Melt white chocolate in a candy melter, then put the candy melter on the “warm” setting. See my Expert Tips section for instructions for doing this without a candy melter.
Dip the biscoff balls one at a time into the white chocolate, using a dipping fork to remove them, and place on a sheet of waxed paper.
Decorate each truffle with cookie crumbs or with holiday sprinkles.
🧐 Recipe FAQs for Biscoff Truffles
Biscoff is actually the shortened version of the brand name Lotus Biscoff. These cookies were introduced in Belgium in 1932 and marketed as something to eat with coffee (biscoff = biscuit + coffee).
The flavor is similar to Speculoos and Speculaas cookies, which are also biscuits with gingerbread-like flavors.
Yes, because these truffles include cream cheese, they should be refrigerated. Keep them in an airtight container, and they will keep for at least 2 weeks in the refrigerator.
These truffles will last at least 2 weeks in the refrigerator. You can also freeze them for up to 2 months. Use an airtight container, and separate them between layers of parchment or wax paper if possible. Defrost them in the refrigerator before eating. And, make sure that the chocolate has fully hardened before storing!
👩🍳 Expert Tips
The chocolate in these truffles hardens quickly, so if you plan to decorate them, make sure to sprinkle the biscoff crumbs or sprinkles on top right after you place the truffle on the wax paper to dry. If you do several at once and then try to decorate them, you may find the first truffles you dipped are already dry.
Using a cookie scoop isn’t essential for these truffles, but I do think it makes scooping the balls faster. And, you know that they are all exactly the same size, which helps for presentation. But absolutely, you can use a spoon and your hands instead!
If you don’t have a candy melter, you can just melt your white chocolate in a bowl in the microwave (go slowly and stir often) or in a double boiler. The reason we love our candy melter though is that it will keep the chocolate warm and melty. You may find that after dipping a few of your refrigerator-cold truffles into a bowl of melted chocolate, the chocolate will begin to harden as well, and it won’t be as easy to dip.
If you find that your white chocolate melts, but is still too thick to work with, you can try adding a little bit of vegetable oil to the white chocolate to loosed in up.
If you love the biscoff flavor as much as we do, don't miss our Biscoff Cheesecake and our Biscoff Mug Cake as well! Our fudgy Biscoff Brownies are another favorite. And for even more ideas, check out this post on 35+ Biscoff Recipes!
We love these Christmas truffles throughout the holiday season. See how cute they are with red and green sprinkles? And actually, holiday treat-making is kind of an obsession around here.
If it is for you too, definitely try some of our other favorite holiday recipes: Christmas Sugar Cookie Fudge, Christmas Puppy Chow, and Christmas Gumdrops. White Chocolate Macadamia Nut Cookies and these festive Chocolate Peppermint Cookies are also always a welcome addition to a holiday treat platter.
And if truffles are your thing, check out these festive Eggnog Truffles from our friends at Combine Good Flavors. Peanut butter fans need to try these Peanut Butter Balls from Simply Scrumptious Eats!
Other Fun Holiday Desserts
The winter holidays are not the only time for fun baking. Check out some of my favorite treats that will help you celebrate throughout the year! Most can be customized for any holiday.
If you try this Biscoff Truffle recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to our newsletter. We'd love to inspire you with more delicious, healthy, and seasonal recipes!
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Biscoff Truffles
Equipment
Ingredients
- 8.8 ounce package Biscoff cookies
- 5 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 12 ounces white chocolate melts or candy melts
- Holiday sprinkles if desired
Instructions
- Blend biscoff cookies in a food processor until they are in fine crumbs. (You may need to stop and pulse the food processor several times to break up any large chunks.)
- Pour into a large bowl, and reserve a couple of tablespoons of crumbs to use for decoration.
- Stir in cream cheese and vanilla extract until well combined.
- Scoop into 1.5-inch balls and place on a wax paper-lined plate.
- Chill in refrigerator for an hour.
- Melt white chocolate in a candy melter, then put the candy melter on the “warm” setting.
- Dip the biscoff balls one at a time into the white chocolate, using a dipping fork to remove them, and place on a sheet of waxed paper.
- Decorate each truffle with cookie crumbs or with holiday sprinkles.
Notes
These truffles will last at least 2 weeks in the refrigerator. You can also freeze them for up to 2 months. Use an airtight container, and separate them between layers of parchment or wax paper if possible. Defrost them in the refrigerator before eating. And, make sure that the chocolate has fully hardened before storing! Expert Tips:
The chocolate in these truffles hardens quickly, so if you plan to decorate them, make sure to sprinkle the biscoff crumbs or sprinkles on top right after you place the truffle on the wax paper to dry. If you don’t have a candy melter, you can just melt your white chocolate in a bowl in the microwave (go slowly and stir often) or in a double boiler. The reason we love our candy melter though is that it will keep the chocolate warm and melty. You may find that after dipping a few of your refrigerator-cold truffles into a bowl of melted chocolate, the chocolate will begin to harden as well, and it won’t be as easy to dip.
Nutrition
Instagram Users: Now that you've made this gingerbread biscoff truffles recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Deb says
I absolutely adore biscoff! I know these will be a hit at our neighborhood gathering tomorrow. I'm going to make a double-batch and keep my fingers crossed there are leftovers since they freeze well! 😋
ph says
when you say white chocolate melts or candy melts... I am confused... I know about the "wafer melts", but I dont think those are actual white chocolates. Do I just use the white melts...or do I need white chocolate? Thanks!!
Molly Pisula says
The white melts (wafer melts) are fine. You don't need actual white chocolate.
Mimi Rippee says
I love this recipe!!! Thanks!
http://www.chefmimiblog.com
Theis says
Can I use reg melted chocolate instead of white?
Molly Pisula says
Oh definitely! Dark or milk chocolate is actually a little easier to work with when dipping too (though personally I love the white choc + biscoff combo).
Tiffany Tinson says
These were delicious! I substituted dairy-free cream cheese due to dietary restrictions and they turned out great. I brought them to a party and they were a hit.
Molly Pisula says
So glad to hear that, Tiff!
Chef Mimi says
These look so fun. And I know they’re delicious! I never knew biscoff was any more than what I ate on a plane if I was starving! But they are good.
Chef Molly says
So good! Once I went down the rabbit hole of biscoff recipes, I wanted to make all of them!