These no-bake, three-ingredient Biscoff truffles are an indulgent, bite-sized treat that’s easy to make. Made with crushed Biscoff (speculoos) cookies, cookie butter, and dark cooking chocolate, these truffles are perfect as holiday gifts or a simple everyday sweet.
Why we love this recipe
Growing up in Belgium, speculoos cookies (commonly known by the brand name Biscoff) were a staple in my home. Their warm spice blend feels especially comforting in cooler months. These truffles capture that classic speculoos flavor in a rich, chocolate-covered bite.
The recipe is straightforward and satisfying. No cream cheese is needed—just cookie crumbs combined with cookie butter, formed into centers, and dipped in a dark chocolate shell for a pleasing contrast of textures and flavors.
What makes these truffles great:
- Only three ingredients, and they’re no-bake and quick to prepare.
- They can be dairy-free and vegan-friendly if you choose suitable chocolate, and they contain no added sugar beyond the ingredients themselves.
- They make a lovely edible gift for the holidays or a decadent everyday treat.
Ingredients
Simple pantry staples are all you need:
- Biscoff / Speculoos Cookies: Lotus Biscoff is widely available, but any speculoos or speculaas cookie works.
- Biscoff Spread (cookie butter): Smooth or crunchy both work; smooth is easier to blend. Any cookie butter spread will do.
- Dark cooking chocolate: Choose a proper cooking or couverture chocolate for melting and setting—I used a 70% dark Belgian-style chocolate. Milk or white chocolate can be used if you prefer a sweeter coating.
Important: use chocolate designed for melting (callets or a cooking chocolate bar finely chopped). Chocolate chips or “eating” bars often contain stabilizers and don’t set with a smooth shell.
How to make Biscoff Truffles
The process has two parts: make the cookie butter centers, then coat them in chocolate.
- Place the cookies in a food processor and pulse until they become very fine crumbs. If you don’t have a processor, place cookies in a sealed bag and crush them with a rolling pin until finely ground.
- Add the Biscoff spread. If it’s stiff, warm it slightly so it’s fluid enough to combine. Blend until the crumbs and spread form a thick, even paste with no dry pockets.
- Transfer the mixture to a bowl and chill in the refrigerator for 10–15 minutes. The dough should firm up slightly so it’s easy to shape—but not rock-hard.
- Use a small ice cream scoop (about 1.6 in / 4 cm) or a spoon to portion the dough, then roll into compact balls by hand. Press gently so they hold together.
- Place balls on a lined tray and freeze for about 30 minutes, until firm and cold.
- Chop the cooking chocolate if needed and melt it in a heatproof bowl over a double boiler or in the microwave in 30-second bursts, stirring until smooth.
Bring the truffles from the freezer one at a time and dip them fully in the melted chocolate using a fork. Tap off the excess and return to the lined tray. If the chocolate cools and thickens, reheat briefly until fluid again.
- Refrigerate the coated truffles for at least 30 minutes, or until the chocolate is set.
- Optional: drizzle with extra melted chocolate and sprinkle with crushed speculoos for decoration.
- Store in the refrigerator until serving.
Recipe FAQs
Speculoos (also called speculaas) are traditional spiced Belgian/Dutch cookies. Lotus branded them as Biscoff for international markets. They’re often enjoyed with coffee and are now popular year-round.
Biscoff is a brand of speculoos cookies. Cookie butter (Biscoff spread) is simply crushed speculoos cookies turned into a spreadable paste.
Use cooking or couverture chocolate that melts and resets smoothly. I prefer a 70% dark cooking chocolate here, but choose milk or white if you like a sweeter coating. Avoid chocolate chips designed to hold shape when baked.
Yes. Place cookies in a sealed freezer bag and crush them with a rolling pin until fine. Transfer crumbs to a bowl and stir in the cookie butter with a spatula until a thick paste forms.
Tips for success
- Grind the cookies into very fine crumbs—large pieces make shaping difficult and can prevent the mixture from holding together.
- If the dough remains too soft after chilling, briefly freeze it to firm up before scooping and shaping.
- A small ice cream scoop helps produce evenly sized truffles.
- Keep the chocolate fluid while coating; reheat as needed so the shells set smoothly.
Storing & freezing
Store the truffles in the refrigerator. They’ll be fine at room temperature for a few hours, but refrigeration prevents the chocolate from softening too quickly. For best texture, enjoy within 3–4 days. Freezing is not recommended, as it can affect texture and cause condensation when thawed.
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?
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Recipe
3 Ingredients Biscoff Truffles
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
- Place the cookies in a food processor and blend until very fine crumbs. (If you don’t have a processor, crush them in a sealed bag with a rolling pin.)
- Add the cookie butter (warmed slightly if stiff) and pulse until the mixture forms a thick paste.
- Transfer to a bowl and chill in the fridge for 10–15 minutes to firm up slightly.
- Scoop portions with a small ice cream scoop and roll into compact balls. Arrange on a lined tray and freeze for about 30 minutes, until firm.
- Melt the cooking chocolate in a heatproof bowl over a double boiler or in the microwave in 30-second bursts, stirring until smooth.
- Dip each chilled ball into the melted chocolate, tapping off excess, and return to the lined tray. Reheat the chocolate if it begins to thicken.
- Refrigerate for at least 30 minutes until the chocolate is set. Optionally drizzle with extra chocolate and sprinkle with crushed cookies.
- Store in the fridge until serving.
Notes
General: For best accuracy and consistent results, use grams where provided.
Yield: Using a 1.6 in / 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 cookie butter by hand until combined.
Chocolate: Use proper cooking or couverture chocolate that melts and resets smoothly. If using a bar, finely chop it before melting.
Drizzle: Place melted chocolate in a small pastry bag, snip a tiny hole, and drizzle for a neat finish.