These no-bake, 3-ingredient Biscoff truffles are an irresistible bite-size treat. Made with crushed Biscoff (Speculoos) cookies, cookie butter spread and dark chocolate, these little Biscoff balls are quick to prepare and make a wonderful edible gift for the holidays or a decadent everyday snack.
Why we love this recipe
Growing up in Belgium, Speculoos (often sold as Biscoff) cookies were a staple in my kitchen. Their warm spiced flavor is comforting and addictive, especially during colder months. These truffles capture that familiar taste in a creamy center, then surround it with a crisp dark chocolate shell for a perfectly balanced indulgence.
Highlights of this recipe:
- Only three ingredients and no baking required — very simple and fast to make.
- Dairy-free and easily made vegan, depending on the chocolate you choose.
- Great for gifting or keeping on hand as a special treat.
Ingredients
Simple, straightforward ingredients:
- Biscoff (Speculoos) cookies: Lotus Biscoff is commonly available, but any speculoos-style cookie will work.
- Biscoff spread / cookie butter: Smooth spread works best for easy mixing; crunchy can be used for texture if you prefer.
- Dark cooking chocolate: I used a 70% dark cooking chocolate, but you can choose a different percentage or milk/white chocolate if desired. Use proper cooking or couverture chocolate that melts and sets well.
How to make Biscoff truffles
The process has two main parts: making the cookie butter center and coating it in chocolate.
- Place the Biscoff cookies in a food processor and blend until they become very fine crumbs. If you don’t have a food processor, put the cookies in a sealed bag and crush them with a rolling pin until finely ground.
- Add the Biscoff spread. If the spread is firm, gently warm it so it becomes fluid and mixes easily with the crumbs.
- Blend until a uniform, thick paste forms with no dry pockets of crumbs. Transfer the mixture to a bowl and chill for 10–15 minutes — the mixture should firm up slightly so it’s easier to shape.
- Using a small ice cream scoop (about 1.6 inches / 4 cm) or a spoon, portion the mixture and roll it into compact balls by hand. Place the balls on a lined tray and freeze for about 30 minutes until firm.
- Chop the cooking chocolate if needed and melt it in a heatproof bowl over a double boiler, or carefully in the microwave in 30-second bursts, stirring until smooth.
- Dip each chilled ball into the melted chocolate, ensuring an even coat. Lift with a fork, tap off excess chocolate, and return to the lined tray. If the chocolate thickens, gently reheat until fluid again.
- Refrigerate the coated truffles for at least 30 minutes, or until the chocolate sets. Optionally, drizzle with extra chocolate and sprinkle with crushed Biscoff crumbs for decoration.
- Store in the refrigerator until serving.
Recipe FAQs
Speculoos (sometimes called Speculaas in the Netherlands) are traditional Belgian spiced cookies. Lotus popularized them internationally under the Biscoff brand. They are often enjoyed with coffee and have become a year-round treat.
Biscoff is a brand name for Speculoos cookies. Cookie butter (or Biscoff spread) is a smooth spread made from blended Speculoos cookies.
Use proper cooking or couverture chocolate that melts and sets smoothly. I used 70% dark cooking chocolate, but you can use a milder dark, milk or white chocolate depending on preference. Avoid using chocolate chips that may not melt into a smooth shell.
Yes. Place the cookies in a sealed bag and crush with a rolling pin until fine crumbs form. Mix the crumbs with the Biscoff spread in a bowl using a spatula until you obtain a thick paste.
Tips for success
- Grind cookies to very fine crumbs for a smoother, more cohesive center.
- If the mixture is too soft after chilling, pop it in the freezer for a few minutes to firm up before shaping.
- Use a small scoop for consistent truffle sizes.
- Keep the chocolate fluid while dipping; reheat gently if it starts to thicken.
Storing & freezing
Store the truffles in the refrigerator. They will be fine at room temperature for a few hours, but chilling prevents the chocolate from softening. For best texture, enjoy within 3–4 days. Freezing is not recommended as it can change the texture of the filling and chocolate shell.
More Biscoff recipes
- Mini Biscoff Cheesecakes
- Biscoff Cheesecake
- Biscoff Butter Cookies
- Easy Biscoff Donuts
- Biscoff Brownies
- Biscoff Cookie Butter Ice Cream
- Easy Biscoff Cake
- Cookie Butter Cream Cheese Frosting
- Biscoff Cupcakes
- No Bake Biscoff Cheesecake
Made this recipe? If you tried it, leave a comment and tag @a.baking.journey on Instagram with a photo of your creation!
Recipe
Ingredients
- 240 g (8.5 oz) Biscoff cookies (about 30 cookies)
- 240 g (1 cup) Biscoff spread (cookie butter)
- 220 g (7.5 oz) dark cooking chocolate
Instructions
- Pulse the Biscoff cookies in a food processor until very fine crumbs. (If no processor, crush in a sealed bag with a rolling pin.)
- Add the Biscoff spread (warmed slightly if firm) and blend until a thick, uniform paste forms.
- Transfer to a bowl and chill 10–15 minutes to firm up slightly.
- Scoop and roll into small balls, compacting them by hand. Place on a lined tray and freeze about 30 minutes until firm.
- Melt the cooking chocolate in a heatproof bowl over a double boiler or in short microwave bursts until smooth.
- Dip each chilled ball into the melted chocolate, tap off excess, and return to the tray. Reheat chocolate if it thickens.
- Refrigerate until the coating is set, about 30 minutes. Optionally drizzle with extra chocolate and sprinkle with crushed cookies.
- Store in the fridge until ready to serve.
Notes
General: We recommend weighing ingredients in grams for accuracy.
Yield: Using a 1.6 inch (4 cm) scoop yields about 16 truffles.
Without a food processor: Crush cookies in a sealed bag with a rolling pin and mix with the spread by hand until a thick paste forms.
Chocolate: Use proper cooking or couverture chocolate that melts and sets into a smooth shell. Finely chop bars before melting.
Nutrition (per serving)
Calories: 253 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 18 g | Saturated Fat: 7 g | Sugar: 15 g