Biscoff Christmas Truffles Recipe delivers creamy, spiced cookie butter centers with a snappy chocolate shell and just enough cinnamon to taste like the holidays. You can pull this off for cookie butter fans, last-minute gifting, and party trays in about 40 minutes total. I started making these after a neighbor handed me a jar of Biscoff, and my kids still fight over the last one.
Easy Biscoff Christmas Truffles Recipe
Biscoff Christmas Truffles Recipe uses simple pantry staples and no baking, so you finish fast. You crush cookies, mix in cookie butter and cream cheese, roll, then dip in chocolate. The process feels simple, and the decorations make it look bakery-level.
You can swap tools to match your kitchen. I use a food processor for speed, but a zip bag and rolling pin work just fine. Candy melts or almond bark make dipping smooth if chocolate gives you grief.
Ingredients You Need
- Biscoff cookies, finely crushed: 2 cups crumbs, about 28 cookies or 250 g (Lotus brand tastes classic; gingersnaps work if you need a swap)
- Biscoff cookie butter: 3/4 cup or 180 g (Lotus or Trader Joe’s Speculoos both work)
- Cream cheese, softened: 4 oz or 113 g (use dairy-free cream cheese for a vegan-friendly option)
- White, milk, or dark chocolate for coating: 12 oz or 340 g (chocolate chips, candy melts, or almond bark all coat well)
- Coconut oil or cocoa butter: 1 to 2 teaspoons to thin the coating
- Ground cinnamon: 1/4 teaspoon, optional for extra warmth
- Fine sea salt: a pinch to balance sweetness
- Garnish: crushed Biscoff crumbs, holiday sprinkles, or finely crushed candy cane
Equipment:
- Food processor or zip bag with rolling pin
- Mixing bowl and spatula
- Small cookie scoop or tablespoon
- Baking sheet lined with parchment
- Microwave-safe bowl or a double boiler
- Fork or dipping tool, and a toothpick for touch-ups
How to Make Biscoff Christmas Truffles Recipe
Timing
- Prep: 20 minutes
- Cook: 0 minutes
- Total: 40 minutes
Step-by-step
- Line a baking sheet with parchment. Crush the Biscoff cookies into fine crumbs in a food processor or a zip bag with a rolling pin.
- In a bowl, stir the cookie butter and softened cream cheese until smooth. Add the salt, cinnamon, and 1.5 cups of crumbs. Mix until the dough feels thick and scoopable, then stir in more crumbs if the mixture feels sticky.
- Chill the bowl for 15 minutes so the dough firms up.
- Scoop 1 tablespoon portions and roll into balls. Set the balls on the lined sheet and freeze for 10 minutes so they hold shape during dipping.
- Melt the chocolate with the coconut oil in 20-second bursts in the microwave, stirring after each burst until smooth. Or use a double boiler with gentle heat.
- Dip each chilled ball in chocolate using a fork. Tap off excess, set back on the sheet, and add sprinkles, crushed Biscoff, or candy cane while the coating still looks wet.
- For a two-tone look, drizzle contrasting chocolate over set truffles. I keep a small spoon handy for quick zigzags.
- Chill the tray for 10 minutes until the chocolate sets. Serve or pack for gifting.
Tips & Common Mistakes
- Soften the cream cheese fully so the mixture blends smooth and lump-free.
- Crush cookies into fine crumbs; big chunks punch through the coating.
- Adjust texture with crumbs; if the dough sticks to your hands, add a spoonful of crumbs and mix again.
- Keep the centers cold before dipping to prevent cracks and leaks.
- Thin thick chocolate with 1 teaspoon coconut oil at a time; thick coating looks clumpy.
- Melt chocolate gently; scorched chocolate turns grainy and refuses to coat.
- Keep water away from chocolate; even a drop can seize the batch.
- Use a fork and toothpick to nudge truffles off the fork without smearing the finish.
- Line trays with parchment so you lift truffles cleanly.
- Work in batches; leave half the balls in the fridge while you dip the rest.
Variations I’ve Tried
- Dark chocolate with sea salt flakes over the top for a sweet-salty finish.
- White chocolate shell with crushed freeze-dried raspberries for color and tang.
- Mocha twist: mix 1 teaspoon instant espresso powder into the dough and dip in dark chocolate.
- Peppermint crunch: add 1/4 teaspoon peppermint extract to the coating and top with crushed candy cane.
- Nutty swirl: press a roasted hazelnut into each center before rolling, then coat in milk chocolate.
- Ginger spice: add extra cinnamon plus a pinch of ground ginger for more warmth.
How to Serve Biscoff Christmas Truffles
Set the truffles on a festive platter with mini cupcake liners for tidy pickup. Pair them with coffee, hot cocoa, or eggnog; the warm spices love creamy drinks. For gifting, pack them in tins or boxes with parchment between layers, then add a ribbon so they feel special. Let them sit at room temp for 10 to 15 minutes before serving so the centers taste creamy.
Make-Ahead and Storage
Chill truffles in an airtight container for up to 10 days. Freeze them for up to 2 months in a hard-sided container with parchment between layers. Thaw in the fridge overnight to avoid condensation on the chocolate. If the coating develops a little bloom from cold, add a quick drizzle of fresh chocolate to refresh the look.
Nutrition Information
- Serving size: 1 truffle of 24
- Calories: ~130
- Fat: ~8 g
- Carbs: ~14 g
- Sugar: ~9 g
- Protein: ~2 g
- Sodium: ~80 mg
These values are estimates based on standard ingredients and typical yields. Adjust numbers if you use different chocolate, low-fat cream cheese, or larger scoops.
Ingredients
Instructions
- In a medium bowl, combine softened cream cheese, Biscoff cookie crumbs, and Biscoff spread. Mix until well combined and smooth.
- Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
- Freeze the balls for 30 minutes or until firm.
- Dip each truffle ball into the melted white chocolate, coating completely. Place back on the lined baking sheet.
- Immediately add holiday sprinkles for decoration, if desired.
- Allow the chocolate to set before serving or packaging.