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I came up with these truffles one rainy afternoon when I had some leftover Biscoff cookies and cream cheese in my fridge. Now they're my family's favorite treat! They have this awesome mix of cookie butter and cheesecake flavor, all wrapped up in white chocolate. My kids always fight over who gets to crush the cookies and drizzle the tops - our kitchen ends up a mess but it's so worth it!
Why We Can't Stop Making These
These truffles are pretty much foolproof - really! I've made them half-asleep at midnight for last-minute bake sales. You just smoosh together some cookies and cream cheese, dip them in chocolate, and you're done. My neighbor keeps asking me to make them for her book club, and even my picky mother-in-law loved them!
What You Need
- Biscoff Cookies: One big pack to crush up - my kids love this part
- Cream Cheese: Just regular Philly works great I use the full-fat kind
- Powdered Sugar: A couple spoonfuls if you want them sweeter
- White Chocolate: The better the chocolate the yummier they'll be
- Biscoff Spread: For drizzling on top
- Extra Cookies: For crushing and sprinkling because why not?
Let's Make Some Truffles
- Smashing Cookies
- First up crush those Biscoff cookies. I use my food processor but a plastic bag and rolling pin works too if you need to get some stress out!
- Mix It Up
- Squish the cookie crumbs and cream cheese together until it looks like cookie dough. Go ahead and taste test - chef's privilege!
- Roll Them Up
- Get your hands messy and roll the mix into little balls. Pop them in the freezer while you catch up on TikTok or fold some laundry - about 30 minutes.
- Chocolate Time
- Melt your chocolate slowly. Then dunk each ball in using a fork - tap it on the side of the bowl to get rid of extra chocolate.
- Make Them Pretty
- Here's the fun part! Drizzle melted Biscoff on top and sprinkle with crushed cookies. Even if they look a bit wonky they'll still taste amazing.
Play Around With Flavors
Sometimes I use milk chocolate instead of white - still super yummy. A tiny bit of cinnamon mixed in tastes great too. My friend Sarah adds a splash of vanilla and says it reminds her of ice cream. You really can't mess these up, no matter what you try!
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What I've Learned
Take it from someone who's made these about a million times - definitely use a food processor if you have one. I tried crushing the cookies by hand once and my arm was sore for days! Don't skip freezing them either - learned that one the hard way when they all fell apart in the chocolate. Oops!
When To Make These
These are great for when friends drop by - I always keep a batch in the fridge. They're my go-to for potlucks because they look fancy but aren't fussy to make. Last Christmas I gave them as gifts in little boxes, and now everyone thinks I'm some kind of candy-making genius!
Keeping Them Fresh
Stick them in the fridge if you somehow have any leftovers. They last about a week, but honestly, they're usually gone in a day at my house! You can freeze them too - just let them thaw in the fridge overnight when you want some.
Try Something New
Got other cookies lying around? Use those instead! We tried Oreos once and they were crazy good. My daughter loves adding colorful sprinkles on top - makes them look like tiny party balls. Just have fun with it!
Why These Are Special
You know what makes me happy? Watching people's faces when they try these for the first time. There's always this look of surprise like 'wow, these are better than I expected!' They're not fancy store-bought truffles, but that's what makes them so good - they're homemade with love and probably a bit of mess too!
Frequently Asked Questions
- → What's the best way to crush the cookies?
A food processor makes the finest crumbs quickly. If using a rolling pin, place cookies in a bag first and crush until very fine for smooth truffles.
- → Why freeze before dipping?
Freezing firms up the truffles so they're easier to dip and hold their shape. Just 30 minutes makes a big difference in handling.
- → Can I use milk chocolate instead?
Yes, any chocolate works well. White chocolate is recommended because it complements the Biscoff flavor without overpowering it.
- → Why isn't my mixture holding together?
Make sure your cream cheese is soft and cookies are finely crushed. If still too crumbly, add a tiny bit more cream cheese until it forms a paste.
- → Can I make these ahead?
Perfect for making ahead - they last 4-5 days in the fridge. The flavors actually develop nicely after a day or two.
Conclusion
A delightful no-bake dessert that combines the rich, caramelized flavor of Biscoff cookies with creamy cheesecake and smooth white chocolate. Perfect for quick desserts or special occasions.