Ingredients:

  • 1.5 cups (190g) Biscoff Cookies, crushed
  • 0.5 cup (130g) Biscoff Spread, softened
  • 4 oz (115g) cream cheese, softened
  • 1 cup (170g) white chocolate chips
  • 1 tbsp (14g) coconut oil
  • 1 tbsp (10g) Biscoff crumbs for garnish

Instructions:

  1. Pulse the Biscoff cookies in a food processor until they reach a fine sandy texture.
  2. In a mixing bowl, beat the softened cream cheese and Biscoff spread together until smooth, then fold in the cookie crumbs until a thick, cohesive dough forms.
  3. Scoop approximately 1 tablespoon of mixture and roll it firmly between your palms to create a smooth sphere.
  4. Place each ball on a parchment-lined baking sheet and freeze for 15–30 minutes to stabilize.
  5. Melt the white chocolate and coconut oil in 30-second bursts in the microwave, stirring in between until fluid.
  6. Using a fork, dip each chilled truffle into the chocolate, letting the excess drip away.
  7. Immediately sprinkle a pinch of Biscoff crumbs on top before the shell sets.