Lotus Biscoff Truffles

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. They're so good & easy to make too!

this recipe

It's December, which means it's all about Holiday baking! These truffles are one of my favorite Christmas sweets to whip up. The taste of Biscoff reminds me of Gingerbread, which is so fitting for the Fall & Winter season.

I made two batches of these over the week and I'm pretty sure my oldest daughter ate about 20 of these. I probably ate 10, so I'm not much better. It's Christmas, so what the heck!

Why You'll Love This Recipe:

• They are easy to make, but look elegant and fancy
• The truffles are so yummy with a texture similar to a cake pop
• These make an excellent homemade gift for Christmas

If you love Holiday recipes, be sure to check these out too:

Peanut Butter Fudge {4 Ingredient}

Christmas Puppy Chow

White Chocolate Raspberry Cookies

The Ingredients:

Biscoff Cookies: Finely ground in the food processor to create a cake like texture for the truffle filling.

Cinnamon- Added to the filling for additional flavor. Cinnamon just screams Christmas to me, so you will find it in a lot of my recipes (and in every coffee I drink all Fall and Winter long).

Cream Cheese-Binds together the cookie crumb filling and brings in a creamy texture.

Sugar- Added to the filling for additional sweetness.

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.

Vanilla Extract- For added flavor.

Frequently Asked Questions About the Recipe:

How to Make Lotus Biscoff Truffles:

Watch the full recipe tutorial here and be sure to SUBSCRIBE! It's free and I share NEW recipe videos every week, so you don't have to serve the same food to your family over and over again!

In a food processor, finely process the Biscoff cookies and ground cinnamon. Set aside.

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 the dough for 30 minutes.

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.

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.

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.

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.

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:)

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!

Storage:

Store the biscoff truffles in a sealed container in the fridge.

How long do homemade truffles last?

Homemade truffles will stay fresh for up to a week. Eat within 7 days after making them.

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