Bite into one of these Lotus Biscoff Truffles and experience a total flavor explosion! The outside is covered in white chocolate and cookie butter with a soft, gooey, Biscoff cake like center. Just like my Biscoff Cheesecake, these are so good, easy to make, and great for the Holidays!
It's December, which means it's all about Holiday baking! These truffles are one of my favorite Christmas sweets to whip up and a fantastic DIY gift too.
The taste of Biscoff reminds me of Gingerbread, which is so fitting for the Fall & Winter season. Plus, Biscoff cookie butter is known and loved by all now!
Why You'll Love This Recipe:
- These truffles are easy to make, but look elegant and fancy
- They are so yummy with a texture similar to a cake pop
- These make an excellent homemade gift for Christmas
Biscoff Cookies: Finely ground in the food processor to create a cake like texture for the truffle filling. A lot of grocery stores carry them, and so does World Market.
Cinnamon- Added to the filling for additional flavor. Cinnamon just screams Christmas and adds that festive touch.
Cream Cheese-Binds together the cookie crumb filling and brings in a creamy texture.
Sugar- Added to the filling for additional sweetness.
Biscoff Cookie Butter- Used in both the filling and the white chocolate coating to bring in more Biscoff flavor, which has a caramel like taste with notes of brown sugar and cinnamon. The cookie butter is smooth in texture like peanut butter and melts into velvet.
White Chocolate Chips-Melt down into creamy white chocolate and pairs incredibly well with cookie butter to create a hardened shell coating around the truffle filling.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
If you prefer not to use the extra white chocolate to drizzle, feel free to skip it, or you could use milk or dark chocolate instead.
Alternate Method for Melting Chocolate (The Microwave):
I personally like using a double boiler for a less chance to overheat the chocolate. If you have one, I suggest using it. You can also make a homemade one like I do. I just use a glass bowl over a pot filled with one to two cups of water.
If you prefer not to use a double boiler, melt the white chocolate in a microwave safe dish. Microwave for 30 seconds, then 15 second increments until melted. Do not overcook the chocolate or it could get ruined. Add in ¼ cup of cookie butter and microwave for 15 second increments until it stirs together well!
How to Make Biscoff Truffles:
Watch the full recipe tutorial here:
Here are the Step by Step Instructions for these Biscoff Truffles.
Step 1: In a food processor, finely process the Biscoff cookies and ground cinnamon. Set aside.
Step 2: Using a stand mixer with the beater attachment or a large bowl and hand mixer, add the cream cheese and granulated sugar. Beat on medium low for a minute until mixed.
Add in 1 cup of cookie butter and vanilla extract and beat on low for 30 seconds. Scrape down the sides of the bowl and mix again for 30 additional seconds.
Pour in the cookie and cinnamon mixture and mix on low speed just until combined. Refrigerate dough for 30 minutes.
Step 3: Roll the dough into tablespoon sized balls and place them on a parchment lined baking sheet. The dough is a bit oily from the cookie butter, so it shouldn't stick to your hands.
You should have between 12 and 16 truffles depending on the size you rolled them.
Place the entire cookie sheet in the freezer for 30 minutes to an hour.
Step 4: Roughly 5 minutes before the truffle filling is ready to come out of the freezer, prepare a double boiler to melt the chocolate coating.
Pour the white chocolate into the double boiler on medium low heat and melt until smooth. Add in the remaining ¼ cup of cookie butter and stir until combined.
Step 5: Pull the truffles from the freezer and use a fork to dunk them in and roll them to cover the entire ball. You can use a spoon to help move it around as well. Then, transfer it to the parchment paper lined cookie sheet. Use a spoon to pour more chocolate over the tops of the truffles to fix imperfections, if needed.
Step 6: Optional: Once the truffles are coated in the chocolate/cookie butter mixture, melt an additional ⅛ cup of white chocolate chips and place it in a ziplock bag. Cut a tiny corner off to get a super thin line of white chocolate and drizzle over the truffles.
Step 7: Once the truffles have hardened (about 15 minutes later) pull the truffles off the parchment paper and remove any of the remaining chocolate around the bottom. It just chips off really easy.
Refrigerate for 30 minutes prior to serving or you can enjoy them right away. I prefer them cold.
- Don't skip the fridge and freezer time. This really helps them from not falling apart.
- Use the parchment paper to avoid the white chocolate coating from sticking.
Think of it as caramel meets brown sugar and cinnamon. The cookies are crunchy and delicious and the cookie butter is smooth and buttery with a texture like peanut butter or nutella.
I haven't tested it, but either milk chocolate chips or semi sweet should work fine in the white chocolate's place. I personally like the white chocolate for the creaminess it adds.
It is! Refrigeration helps the dough become easier to work with and form into balls. Freezing is 100% necessary to harden the filling before dunking in the chocolate or it will fall apart.
Store in the fridge and eat within 5 days.
Store the biscoff truffles in a sealed container in the fridge.
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If you tried this Biscoff Truffle Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print