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+ servings
cookie butter truffles with red and green sprinkles

Biscoff Truffles

Biscoff truffles are filled with cookie butter and covered in chocolate. They're easy to make and completely irresistible!

Course Dessert
Cuisine American
Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 46
Author Kelsie


  • 1 1/4 cups Biscoff spread
  • 8 tablespoons unsalted butter at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups powdered sugar
  • 3 cups chocolate chips*


  1. Combine the Biscoff, butter, vanilla, cinnamon, and salt in a large bowl. Beat with an electric mixer on medium until very smooth and creamy, stopping to scrape down the bowl as necessary.
  2. With mixer on low, gradually beat in the powdered sugar. Once it’s all added, turn the mixer to medium and continue mixing until very well combined.
  3. Line a large baking sheet with parchment paper (or wax paper). Roll the mixture into 1-inch balls and arrange on the baking sheet; you should have roughly 46 balls, a few more or less is fine.
  4. Freeze for 30 minutes, or until solid.
  5. Once the truffles are frozen, place the chocolate chips in a medium microwave-safe bowl. Heat in 20-second intervals, stirring after each interval, until the chocolate is melted and completely smooth.
  6. Work with a few balls at a time, leaving the rest in the freezer. Use a fork to dip each frozen truffle in the chocolate, then set them on a parchment-lined baking sheet. Top with sprinkles if desired. (Do the sprinkles as you dip because the chocolate will start to set up quickly.)
  7. Place the truffles in the fridge until the chocolate is fully set, then serve.
  8. Uneaten truffles can be stored, layered with wax paper, in an airtight container for up to 1 week. They can also be frozen for about 2 months. You can eat them frozen or defrost them in the fridge overnight.

Recipe Video

Recipe Notes

  • *You can use either regular semisweet chocolate chips or white chocolate chips.
  • If you use white chocolate I recommend using half white chocolate chips and half vanilla candy melts—white chocolate chips don’t melt very well so adding candy melts makes the melted chocolate better for dipping.
  • If the chocolate begins to set back up while you’re dipping the truffles, just put it back in the microwave for a few seconds.
  • When I dipped my truffles I used a toothpick to push them off of the fork onto the baking sheet; that helps keep the chocolate smooth all over the truffle. You can also use a second fork to push the truffles onto the baking sheet but the tines kind of mess up the chocolate.
  • You’ll need most of a 14.1-ounce jar of Biscoff to get 1 1/4 cups.
  • Keep your truffles chilled until you’re ready to serve them so the chocolate doesn’t get soft.
  • See the body of this post for step-by-step photos.