Biscoff Truffle Cookie Balls

5 from 1 vote

These Biscoff Cookie Balls are incredibly simple to make and so delicious. Decadent, rich, and full of warm spices and caramelized flavor. These little bites are the perfect no bake dessert for your next party. If you love Biscoff, you will love these cook ie balls!

Prep Time1

Chill Time2

Total Time3

Course: Dessert

Cuisine: American

Keyword: Biscoff Truffle Cookie Balls

Servings: servings

Calories: 135kcal

Equipment

Food processor or high speed blender
Mixing bowls
mixer
baking pans
double boiler or microwave
piping bag

Ingredients

2, 8.8 ounce packages Biscoff cookies the rectangle ones without cream
8 ounces cream cheese softened at room temperature
20 ounces vanilla candy melts

For the Drizzle:

½ cup vanilla candy melts
2-3 Tablespoons Biscoff Cookie butter spread

Instructions

Line two baking sheets with parchment paper and set aside.
Place the Biscoff cookies in a food processor or high speed blender and pulse into fine crumbs. Set aside ½ cup for topping.
In a large mixing bowl with a hand mixer on medium high speed, beat the softened cream cheese until smooth and creamy.
Add the Biscoff cookie crumbs to the bowl with the beaten cream cheese and mix on medium speed until well combined and it turns into a cookie dough like consistency.
Using a 1” cookie scoop, make even-sized balls and place them on the parchment paper. Roll each ball firmly in the palms of your hands to make them smooth and round.
Once you are done making balls, place the trays into the refrigerator to chill for 1-2 hours.
Once the balls are chilled, prepare a double boiler with the vanilla melting wafers over low heat (or use a microwave safe bowl and microwave on low setting. Melt the vanilla wafers, stirring every 30 seconds until fully melted and smooth.) Do not overheat or it will seize and thicken.
Remove the first tray from the refrigerator.
Use a fork to dip each of the Biscoff cookie balls one at a time into the melted vanilla wafers. Lift the ball out with a fork and tap the fork against the side of the double boiler or bowl to help remove any excess coating and to thin it out.
Place the ball back onto the baking tray and immediately top with a pinch of Biscoff cookie crumbs. Repeat with the rest of the balls on the tray then place the tray back into the refrigerator for the coating to finish setting.
Remove the second tray of uncoated cookie balls from the refrigerator. Melt additional wafers if needed and then repeat the process of dipping each cookie ball into the candy melts and placing them on the parchment paper. Coat the remaining cookie balls.
Once all of the cookie balls are coated, melt an additional ½ cup vanilla melting wafers and mix in 2 tablespoons of Biscoff cookie butter spread. You can add an additional tablespoon of spread if you want a darker color.
Use a small spoon or fork to drizzle the mixture over the Biscoff cookie balls, or place the mixture into a piping bag, snip a small piece of the tip, and then drizzle over the cookie balls that way to make a cleaner design. Place the tray back into the refrigerator for the coating to finish setting. Break off the excess pieces from the drizzle once it has hardened.
Keep refrigerated until ready to eat.

Nutrition