These Biscoff truffles are a riff on classic peanut butter balls with a few twists. Creamy cookie butter is combined with butter and powdered sugar. Crushed Biscoff cookies are added for a crunchy contrast in texture to the creamy cookie butter. Rolled into balls and dipped into white chocolate, this Biscoff truffles recipe is a super easy no-bake handheld treat.
1cupbiscoff cookie crumbsabout 12-13 cookies finely ground
12ozwhite chocolate chips
In a medium bowl, beat together the cookie butter and softened butter until combined.
Add the powdered sugar, salt and vanilla extract and beat together until smooth.
Stir in the cookie crumbs using a wooden spoon.
Scoop the truffles using a small to medium cookie scoop or about 1.5 tablespoons of batter. Use your hands to form each one into a ball and place on a parchment-lined baking sheet. If your kitchen is warm, refrigerate them for at least 30 minutes.
Combine the white chocolate and vegetable oil in a microwave-proof bowl. Microwave the chocolate and oil in 30-second increments, stirring after each interval until melted.
Place each ball, one by one, into the chocolate, completely coating it using a fork to roll it around. Lift it out of the chocolate on top of the tines of the fork (don't skewer it) and slide it off the fork using a knife or toothpick to slide it off from the bottom and onto the parchment paper.
If desired, place extra white chocolate in a small baggie and snip off a tiny corner. Drizzle the white chocolate over the truffles and sprinkle more crushed cookies on top if desired. Let the Biscoff truffles cool completely.
Store the truffles in the refrigerator for up to a week. Bring to room temperature before eating. They can also be stored a cool room temperature for a day or two.