This recipe for Biscoff truffles has been a lifesaver for last minute gifts and elegant dessert tables. I discovered this combination when I had a jar of Lotus Biscoff spread and a pack of cookies left after a holiday tea. The first batch disappeared before I could finish the final drizzle. The texture is what makes these irresistible. Inside you get a dense, creamy center made by marrying finely crushed cookies with a small amount of cream cheese. That soft, spiced cookie interior contrasts beautifully with a crisp, glossy white chocolate shell. Each bite delivers warm notes of cinnamon and caramelized sugar with a satisfying snap from the coating.

These truffles are especially meaningful to me because they arrived at the perfect time. I brought a tin to a neighbors gathering and watched people trade secrets about the best way to eat them. They are also wonderfully forgiving. If the mixture is too soft you can chill it briefly. If the coating blooms a little you can reheat the chocolate gently and dip again. The ingredients are pantry friendly and the technique is approachable for beginners while still delivering bakery quality. Make a double batch for parties or wrap a few in parchment as a small gift that looks much more elaborate than the effort required.

Ingredients

• Biscoff cookies: 40 cookies, about 11 ounces by weight. Use Lotus Biscoff original cookies for the authentic spiced caramel flavor. The cookies provide both structure and the signature flavor. If you only have a count, 40 cookies is about 11 ounces or 320 grams.
• Cream cheese: 1/3 cup or 2.8 ounces of full fat cream cheese, for example Philadelphia brand. Full fat gives the best texture and mouthfeel. Let it soften but do not melt it so the mixture binds smoothly without becoming greasy.
• White chocolate chips: 1 1/2 cups, about 8.8 ounces. Use quality chips or chopped couverture for a glossy finish and clean snap. Cheap white chocolate can be chalky or grainy when melted.
• Biscoff cookie butter: A few tablespoons for decoration. The smooth spread adds an extra punch of cookie spice when drizzled over the finished truffles.
• Optional garnish: Reserved cookie crumbs for sprinkling. Fine crumbs give an elegant look. Keep a little aside when you process the cookies.

Instructions

Crush the cookies: Break the cookies into pieces and pulse in a food processor until you have a fine crumb with very small, consistent particles. Aim for the texture of coarse sand so the interior is smooth. If you lack a food processor, place cookies in a plastic bag and use a rolling pin but strive for fine crumbs to avoid grainy centers. Mix with cream cheese: Place the crumbs in a medium bowl and add the softened cream cheese. Start mixing with a spoon to incorporate and then use your hands to knead until the mixture is uniformly combined and slightly sticky. The goal is a cohesive dough that holds shape without collapsing. If it seems greasy or too soft chill for 10 to 20 minutes and reshape. Form balls: Weigh or estimate portions to form about 20 balls, approximately 3/4 ounce or 20 grams each. Roll between your palms into tight spheres for a smooth surface. If the edges crack, press gently to smooth. Chill the shaped balls for at least 30 minutes in the refrigerator or 15 minutes in the freezer to firm up before coating. Melt the coating: Melt the white chocolate in a double boiler over gently simmering water or in short bursts in the microwave stirring between intervals. Aim for a fluid, glossy consistency without any lumps. If the chocolate thickens while working, add a teaspoon of neutral oil and stir to loosen it for a shiny coating. Coat and finish: Using a toothpick or dipping fork, dip each chilled truffle into the melted white chocolate, lift and gently tap to let excess drip off. Place on parchment paper and when set drizzle with warmed Biscoff spread and sprinkle with a few reserved crumbs for contrast. If the coating is not smooth, reheat gently and dip again to correct imperfections.

Storage Tips

Store cooled truffles in a single layer or in layers separated by parchment in an airtight container in the refrigerator for up to seven days. Avoid storing near strong smelling foods as the white chocolate can absorb odors. For longer storage pack in a freezer safe container and freeze for up to three months. To thaw, place frozen truffles in the refrigerator for several hours or overnight. Avoid rapid thawing at room temperature which can create condensation that dulls the coating. When transporting place in a shallow box with padding to prevent rolling and chipping.

Ingredient Substitutions

If you cannot find Lotus Biscoff cookies use speculoos cookies or any spiced shortbread. For a dairy free version swap the cream cheese for a firm coconut based cream cheese and use dairy free white chocolate. For a deeper caramel flavor replace half the white chocolate with high quality milk chocolate. If you want a thicker center reduce the amount of cream cheese slightly, but balance is key because too little binder will make the truffles crumbly.

Serving Suggestions

Serve these truffles on a small platter with fresh berries and a few whole Biscoff cookies for a pretty presentation. They pair well with strong coffee and black tea or with a lightly sweet dessert wine. For gifting arrange in a small box with parchment squares and a sprig of rosemary for contrast. Sprinkle with a pinch of flaky sea salt for a grown up sweet and salty contrast.

Seasonal Adaptations

For winter serve them with a dusting of finely chopped toasted hazelnuts and a pinch of cinnamon. For spring add a touch of lemon zest to the cream cheese mixture to lighten the center. Around the holidays consider dipping in dark chocolate and decorating with gold leaf or edible glitter for a festive appearance. Small changes in garnish transform these for any season.

Meal Prep Tips

Prepare the crumb and cream cheese base up to two days in advance and store it wrapped in the refrigerator. Form and freeze the balls on a sheet pan, then transfer to a container. When ready to serve thaw slightly and dip. This approach reduces day of assembly to coating and decorating which can be done in a single sitting. Use airtight containers to avoid moisture and maintain texture.

Success Stories

Readers have told me they use this method to repurpose leftover cookie baskets into elegant gifts. One friend made a triple batch before a wedding and wrapped them in boxes for guests. Another reader replaced the white chocolate with dark and added espresso powder to the center, creating a beloved after dinner treat. The common theme is how easy they are to scale and how often people ask for more.

These truffles are simple to make yet feel special. Whether you are making them for friends or saving them for small daily indulgences they reward care with delicious results. Give them a try and make the finishing touches your own.