Crumbl-Style Sugar Cookies Recipe (EASY Copycat)

Biscoff Truffles: Your New Favorite No-Bake Bite

Have you ever opened a jar of Biscoff cookie butter and just wanted to dive in with a spoon? I confess, I have. More than once. The rich, spiced caramel flavor is pure magic. One day, while trying to avoid eating it straight from the jar in front of my kids (setting a good example is hard!), I had a thought. What if I turned that glorious spread into a bite-sized treat that feels fancy but is laughably easy? Enter these little heroes: Biscoff Truffles. They are the perfect blend of creamy, crunchy, and chocolatey, and they disappear from my kitchen counter faster than I can make them.

A Spoonful of Heaven: The Story of Biscoff

Biscoff cookies, originally called “Speculoos,” have a cozy history. They were traditionally baked in Belgium and the Netherlands for Saint Nicholas’ Day. Their warm, cinnamon-ginger spice comes from a special blend. The genius move was when someone decided to grind those crisp cookies into a smooth, spreadable butter. It changed everything! Now, we get to use both the crumbs and the butter in these truffles. It’s like a double dose of that beloved flavor. My version is a modern, no-bake twist that pays homage to that classic taste, perfect for our busy lives.

Why You’ll Adore These Biscoff Truffles

You are going to fall in love with this recipe, and here’s why. First, there’s zero baking involved. Your oven gets to take a nap. Second, it uses only a handful of simple ingredients you can find at any grocery store. The process is so forgiving, making it a fantastic project to do with little helpers in the kitchen. But the best part? The taste. The creamy filling melts in your mouth, followed by the snap of chocolate and that unforgettable Biscoff spice. It’s a flavor party, and everyone’s invited.

When to Whip Up These Crowd-Pleasing Truffles

These truffles are the ultimate “make-ahead” superstar for so many occasions! They’re a hit at holiday cookie swaps, adding a unique flavor among the classic chocolate chip and sugar cookies. I love packing them in pretty boxes as homemade gifts for neighbors and teachers – it’s a gift from the heart (and the kitchen!). They’re also my secret weapon for book club nights, girls’ night in, or just because it’s Tuesday and you deserve a treat. Honestly, any day is a good day for a Biscoff truffle.

Gathering Your Truffle Troops: Ingredients

Here’s what you’ll need to round up. The beauty is in its simplicity!

1. 1 ½ cups Biscoff cookie crumbs (about 18 cookies)
2. ½ cup cream cheese, softened to room temperature
3. ¼ cup Biscoff cookie butter
4. 1 cup chocolate chips for coating (semi-sweet is classic!)
5. Extra Biscoff cookie crumbs for rolling, optional but recommended

No Stress Substitutions

Out of something? No panic! Here are some easy swaps:

• Chocolate Chips: Feel free to use milk chocolate for a sweeter coat, or white chocolate for a lovely color contrast.
• Cream Cheese: Use the full-fat block style for the best texture. The spreadable tub kind can make the mixture too soft.
• Cookie Crumbs: While nothing beats Biscoff, ginger snap crumbs can work in a pinch for a similar spicy note.

Crafting Your Biscoff Bliss: The Fun Part

Step 1: Create the Dreamy Filling

In a large mixing bowl, combine your Biscoff cookie crumbs, softened cream cheese, and that glorious cookie butter. I like to use a sturdy spoon or even my clean hands to get in there. Mix until it’s completely uniform and holds together when you pinch it. You’ll see the color turn a beautiful warm caramel brown, and the smell is absolutely divine. Pro tip: Make sure your cream cheese is truly soft. This ensures a smooth mixture without any pesky lumps.

Step 2: Form and Chill the Balls

Scoop up about a tablespoon of the mixture and roll it between your palms into a neat 1-inch ball. Place each little ball on a baking sheet lined with parchment paper. Once your tray is full of delicious potential, pop it into the refrigerator. Let them chill for at least 30 minutes. This firming-up step is crucial – it makes the next step of dipping so much easier and less messy!

Step 3: Melt the Chocolate

While the balls are chilling, melt your chocolate chips. I do this in a microwave-safe bowl in 30-second bursts, stirring well after each interval. Stop when there are just a few small lumps left and keep stirring – the residual heat will melt them completely. This prevents the chocolate from burning and keeps it shiny and smooth for coating.

Step 4: The Grand Dip and Decorate

Now for the magic! Using a fork or a dipping tool, lower one chilled truffle ball into the melted chocolate. Swirl it around to coat it completely, then gently tap the fork on the edge of the bowl to let the excess chocolate drip off. If you’re using extra Biscoff crumbs, now’s the time! Quickly roll the wet chocolate-coated truffle in the crumbs before the chocolate sets. It adds fantastic texture and extra flavor.

Step 5: Set and Serve

Place your beautifully coated truffle back on the parchment-lined sheet. Repeat with all the balls. Once done, return the whole tray to the fridge. Let the chocolate set completely, which takes about 15-20 minutes. Chef’s tip: For a super quick set and an even snappier chocolate shell, you can place them in the freezer for about 10 minutes. Then, arrange them on a platter and watch them vanish!

Timing is Everything

This recipe is wonderfully quick! Active prep time is about 20 minutes of hands-on fun. There’s no cook time at all. The key is the chilling time: 30 minutes for the filling balls, and another 20 for the chocolate to set. So, from start to finish, you’re looking at about 1 hour and 10 minutes, most of which is just waiting patiently (the hardest part!). This recipe makes about 20 perfect, poppable truffles.

My Little Secret for the Perfect Truffle

Here’s my not-so-secret secret: chill your tools! After rolling the balls, I sometimes pop my baking sheet AND my fork for dipping into the freezer for 5-10 minutes. A cold fork helps the chocolate set faster as you lift the truffle out, giving you a cleaner finish with less dripping.

A Fun Fact for Your Next Party

Did you know Biscoff cookies are vegan? It’s true! The original cookies contain no dairy or eggs. While our truffle recipe uses cream cheese, it’s a fun bit of trivia about that iconic spiced flavor we all love so much.

What You’ll Need in Your Kitchen

• Large mixing bowl
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Microwave-safe bowl for melting chocolate
• Fork or dipping tool

Keeping Your Truffles Fresh and Delicious

These truffles store beautifully, which is why I love making a double batch! The best way to store them is in a single layer in an airtight container. I place a piece of parchment paper between layers if I need to stack them.

Keep the container in the refrigerator. The cool temperature keeps the cream cheese filling firm and the chocolate coating perfectly snappy. They will stay fresh and tasty for up to one week stored this way.

You can also freeze them for longer storage! Place the set truffles in a freezer-safe container or bag. They will keep for up to 2-3 months. Simply thaw them in the fridge for a few hours before serving. They taste just as wonderful.

Tips for Truffle Triumph

• If your mixture feels too soft to roll after mixing, just chill it in the bowl for 15 minutes. This firms up the cream cheese and butter.
• For a super professional look, use a candy melting tool or two forks to dip. The less touching, the prettier the finish.
• Let the truffles sit at room temperature for 5 minutes before serving. This takes the super-cold edge off and lets the flavors truly shine.

Making Them Look as Good as They Taste

• Drizzle them with a different colored chocolate! Melt a few white chocolate chips and use a fork to flick pretty lines over the dark chocolate.
• Serve them in mini paper candy cups. It looks adorable and keeps fingers from getting messy.
• Arrange them on a slate board or a fancy cake stand for a real “bakery” feel at home.

Enjoying Biscoff Truffles a Little Differently

Want to mix it up? Here are six tasty twists on the classic Biscoff truffle.

1. Sea Salt Sprinkle: Right after dipping, sprinkle a tiny flake of sea salt on top. The salty-sweet combo is incredible.
2. Espresso Buzz: Add ½ teaspoon of instant espresso powder to the cookie crumb mixture for a mocha kick.
3. Nutty Delight: Roll the finished chocolate-dipped truffles in finely chopped toasted pecans or hazelnuts instead of cookie crumbs.
4. Cookie Dough Style: Add a handful of mini chocolate chips to the filling mixture for a fun, textured bite.
5. Peanut Butter Swirl: Replace half of the Biscoff butter with creamy peanut butter for a flavor reminiscent of a famous candy.
6. Orange Zest: Add the zest of one small orange to the filling for a bright, citrusy note that pairs wonderfully with the spice.

Common Mistakes to Avoid

Mistake 1: Using Cold Cream Cheese

This is the biggest culprit for lumpy, difficult-to-roll filling. If your cream cheese is straight from the fridge, it won’t blend smoothly with the cookie butter and crumbs. You’ll end up with pockets of plain cream cheese and a mixture that doesn’t hold together well. To avoid this, take the cream cheese out of the fridge at least 30-60 minutes before you start. It should be soft and spreadable.

Mistake 2: Skipping the First Chill

It’s so tempting to roll the balls and immediately dip them into the chocolate. Resist! The initial chill in the fridge is what firms up the fat from the cream cheese and butter. If you skip it, the balls will likely fall apart in the warm chocolate, creating a messy swirl. Set a timer for that 30 minutes. Use the time to clean up or melt your chocolate. Patience makes perfect truffles.

Mistake 3: Overheating the Chocolate

Zapping the chocolate in the microwave for too long scorches it, making it grainy, thick, and impossible to coat smoothly. Chocolate is delicate. Always melt it in short bursts, stirring well each time. The key is to stop heating when it’s *almost* all melted. The remaining solid pieces will melt as you stir. If it does get too thick, you can stir in a tiny teaspoon of coconut oil to thin it back out.

Mistake 4: Rolling the Balls Too Large

These are rich, decadent bites! A 1-inch ball (about a tablespoon) is the perfect size—a satisfying treat without being overwhelming. If you roll them much larger, they become harder to coat evenly in chocolate, and eating one becomes a bit of a commitment. Use a small cookie scoop or a measuring tablespoon to keep your truffles uniform and bite-sized.

Your Biscoff Truffle Questions, Answered

Can I use something other than cream cheese?

Yes, but with a note on texture. The classic recipe relies on cream cheese for its tangy flavor and firm, creamy texture when chilled. For a dairy-free version, you could experiment with a thick, plain dairy-free cream cheese alternative. Be aware that the texture might be slightly different. I don’t recommend using just butter or mascarpone alone, as they won’t provide the same stabilizing structure.

My mixture is too sticky to roll. What do I do?

Don’t worry, this happens! The warmth from your hands can soften the fats. First, try chilling the entire bowl of mixture in the fridge for 15-20 minutes. If it’s still sticky, you can also lightly dust your hands with powdered sugar or extra cookie crumbs before rolling each ball. This creates a barrier and prevents sticking, adding just a tiny bit more sweetness or crunch.

Can I make these truffles ahead of time?

Absolutely. These are a fantastic make-ahead treat. You can prepare them completely, store them in an airtight container in the fridge for up to a week, or freeze them for months. This makes them perfect for holiday prep or having a ready-to-go dessert for unexpected guests. Just remember that if you freeze them, give them time to thaw in the fridge before serving for the best texture.

Why did my chocolate coating get dull or streaky?

This is usually caused by moisture or temperature shock. Make sure your truffle balls are very cold, but also ensure they don’t have any condensation on them when you dip. If you take a cold ball from the fridge and the room is humid, a tiny layer of moisture can form. Gently pat them with a paper towel before dipping. Also, melting your chocolate gently (not overheating) helps maintain its shine.

What’s the best way to melt chocolate for coating?

For truffles, the microwave method is perfectly fine and easy. Just use the short intervals and stir a lot. For an even more controlled method, you can use a double boiler: place a heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate until melted. This method is slower but gives you great control to avoid overheating.

Can I decorate these for different holidays?

Of course! They are a wonderful blank canvas. For Christmas, roll them in red or green sparkling sugar or top with a festive sprinkle. For Halloween, use orange chocolate or spooky sprinkles. For Valentine’s Day, a drizzle of pink or white chocolate and a heart sprinkle is adorable. Get creative with your decorations to match any party theme.

Are Biscoff cookies and Lotus cookies the same thing?

Essentially, yes! In the United States, the popular brand is often called “Lotus Biscoff.” The crispy, spiced caramelized cookie and the spread made from it are sold under the Biscoff name. So if you see “Lotus Biscoff Cookie Butter” or just “Biscoff Cookies,” you’ve got the right product for this recipe.

How many calories are in one of these truffles?

Each truffle comes in at roughly 120-150 calories, depending on exactly how much chocolate and extra crumbs you use. They are a rich, indulgent treat. Because they are so flavorful, one or two is usually enough to satisfy a sweet tooth, making them a great portion-controlled dessert option for gatherings.

My chocolate is too thick for dipping. Can I fix it?

You can! Stir in a very small amount of a neutral oil to thin it. Add about ½ teaspoon of coconut oil or vegetable shortening to the melted chocolate and stir vigorously. This will thin the consistency without affecting the setting ability. Add more in tiny increments only if needed. A little goes a very long way.

Do I have to use cookie butter, or can I just use more cookie crumbs?

The cookie butter is essential for that deep, smooth, caramelized Biscoff flavor and for binding the crumbs together with the cream cheese. Using only dry crumbs will give you a much drier, crumbly mixture that won’t hold a ball shape well. The cookie butter adds the necessary fat and moisture. Don’t skip it—it’s the flavor star!

The Final, Delicious Verdict

There you have it! Everything you need to make these irresistible Biscoff Truffles. They are proof that the most impressive desserts don’t have to be complicated. With a few simple ingredients and a little bit of chilling time, you can create a treat that feels luxurious and tastes like pure joy. I promise, the moment you take a bite of that creamy, spiced center with its chocolate shell, you’ll be hooked. Now, go grab a jar of that magical cookie butter and get rolling. Your friends, family, and most importantly, your taste buds, will thank you. Happy cooking!