This recipe is my go-to for holidays, last-minute gifts, and when I want a little bit of bakery magic at home. I discovered these Biscoff truffles during a quiet afternoon of experimenting with cookie butter and the jar that never seems to last in our pantry. The first batch was an immediate hit: the filling becomes luxuriously creamy from just a touch of cream cheese, while the crushed cookies lend a delicate crunch and that warm spiced flavor everyone recognizes. They are small, elegant, and surprisingly simple to make, which is why I reach for this method whenever I want to impress without spending hours in the kitchen. What makes these truffles special is the balance of textures and flavors. The center is dense but tender, the white chocolate shell gives a clean, glossy bite, and the drizzle of Lotus Biscoff spread on top adds an extra layer of spiced caramel. I remember making these for a neighborhood potluck; they disappeared within minutes, and several people asked for the recipe the next day. They are perfect as a gift because they travel well refrigerated or frozen, and you can package them in a small box tied with ribbon for an instant thoughtful present. These treats are also forgiving. If the mixture is a touch soft, a short chill in the freezer firmed them up perfectly. Use quality white chocolate for a shiny coating and a neutral cocoa butter flavor, and you will be rewarded with truffles that look like they came from a pastry counter. Below I walk through each step, share tips to get a silky coating, and offer serving and storage ideas so you can make a beautiful batch every time.

Ingredients

• Biscoff cookies: Use 40 Lotus Biscoff cookies (about 11 ounces or roughly 3 cups of crumbs). Choose the original biscuits for that signature spiced caramel flavor; finely crushed crumbs create a smoother filling.
• Cream cheese: 1/3 cup (about 3 tablespoons or 2.8 ounces) full-fat cream cheese, softened. Full-fat gives the filling a rich mouthfeel and helps the mixture bind without tasting tangy.
• White chocolate: 1 1/2 cups white chocolate chips (about 9 ounces). Use good-quality chips or couverture for gloss and snap when set.
• Lotus Biscoff cookie butter: A few tablespoons for drizzling and extra flavor. Warm slightly to make it drizzle-ready.
• Optional garnish: Extra crushed Biscoff crumbs for sprinkling, flaky sea salt for contrast, or a few whole cookies for presentation.

Instructions

Crush the biscuits: Place the 40 biscuits in a food processor and pulse until you have fine crumbs. If you don’t have a processor, place cookies in a heavy-duty resealable bag and crush with a rolling pin until powdery. Fine crumbs give a silky texture that holds together when mixed with cream cheese. Combine with cream cheese: Transfer crumbs to a medium bowl. Add the 1/3 cup softened cream cheese and stir with a spoon to begin combining, then use your hands to knead the mixture until smooth and slightly sticky. The warmth of your palms helps incorporate the cream cheese for an even consistency. Portion and shape: Divide the mixture into 20 equal portions, about 20 grams (roughly 3/4 ounce) each. Roll each portion between your palms into a tight ball. If the mixture feels too soft, refrigerate for 20 minutes and then reshape. Tight rolling encourages a compact center so the coating adheres well. Chill to firm: Place formed balls on a parchment-lined sheet. Chill in the refrigerator for 30 minutes or in the freezer for 15 minutes to firm before dipping. Proper chilling prevents the truffles from losing shape during the dipping process. Melt the coating: Melt the white chocolate using a double boiler over gently simmering water or in 20- to 30-second bursts in the microwave, stirring between intervals until smooth and runny. If the chocolate appears stiff, add a teaspoon of neutral oil to loosen it. Avoid overheating to prevent graininess. Dip the truffles: Transfer melted chocolate to a deep, narrow bowl. Use a toothpick or dipping fork to lower each chilled truffle into the chocolate, turning to coat completely. Lift and gently tap to remove excess coating, then place on parchment paper. The toothpick method gives you control and leaves only a small puncture that can be hidden under a drizzle. Decorate and set: Before the coating fully sets, drizzle warmed Biscoff spread over each truffle and sprinkle extra cookie crumbs or a tiny pinch of sea salt. Allow the coating to set at room temperature, or refrigerate briefly to speed up the process.

Storage Tips

Store truffles in a single layer in an airtight container to avoid sticking and preserve the glossy coating. If stacking is necessary, separate layers with parchment paper. Refrigerate for up to one week; for longer storage, freeze in a freezer-safe container for up to three months. To thaw, move truffles to the refrigerator for several hours or overnight. Avoid bringing them to room temperature too quickly to prevent condensation on the coating which can dull the shine or make the drizzle run.

Ingredient Substitutions

Swap full-fat cream cheese with Neufchâtel for a slightly lighter filling, though the texture will be a touch less rich. For a darker chocolate shell, use milk or semi-sweet chocolate but expect a stronger cocoa flavor that will contrast differently with the spiced biscuits. If Lotus Biscoff cookies are unavailable, speculoos or gingersnap cookies work well but will change the spice profile. For a dairy-free version, use vegan cream cheese and dairy-free white chocolate, but test the coating first since some dairy-free chocolates behave differently when melted.

Serving Suggestions

Serve on a small dessert platter with a few whole Biscoff cookies for contrast. They pair beautifully with espresso, chai tea, or a glass of dessert wine. For a party, arrange in mini paper cups and add a small label describing the flavor profile. Add a sprinkle of toasted almond slivers or a tiny dusting of cinnamon for an extra touch. They are small enough to offer as bite-sized treats after a meal or to tuck into a gift box for friends and family.

Cultural Background

Biscoff biscuits, originally produced in Belgium, are known for their unique caramelized, spiced profile. They became a global favorite as an airline snack and later as a pantry staple. Adapting the cookie into a truffle highlights how modern home cooks transform simple biscuits into elegant confections, borrowing techniques from classic European bonbon-making and pairing them with contemporary elements like cookie butter, which emerged as a beloved spread in the last decade.

Seasonal Adaptations

In autumn and winter, add a pinch of ground nutmeg or cloves to the crumbs for deeper seasonal spice. For spring or summer, finish with a light dusting of freeze-dried raspberry powder for a tart contrast. During holidays, roll some truffles in crushed pistachios or cocoa nibs for color and texture. Swap white chocolate for dark chocolate to create a richer winter treat that stands up to bold flavors like mulled wine.

Meal Prep Tips

Make a double batch and freeze half for later. Form, freeze until firm, then place in an airtight container with parchment layers before coating; dip them straight from frozen but work quickly so the shell sets evenly. For gifting, prepare and chill three days ahead, then coat and decorate the day before presentation for maximum freshness. Use labeled boxes with cold packs if transporting in warm weather.

These truffles are a small, luxurious pleasure that are easy enough for a weeknight treat and elegant enough for special occasions. Experiment with finishes and enjoy the process of turning simple cookies into something you’ll be proud to share.