These cookie butter truffles are tiny balls of bliss, that are loaded with the warm spices, and cinnamon flavor of cookie butter all wrapped up in a no bake, 5 ingredient treat.
I’m a huge fan of all things Biscoff cookies, and cookie butter and these cookie butter truffles are such a great treat to add to the mix. They’re a delicious marriage of a smooth cookie butter filling, wrapped in creamy white chocolate.
Instead of classic peanut butter balls, these are made just like peanut butter buckeyes, but with cookie butter spread instead. They’re a great no bake treat that is made with simple ingredients. Perfect for cookie plates during the holiday season, an edible gift, or a great option for a party.
Why these Biscoff Balls are the best
- Quick and Easy. Only a few ingredients, and just a few minutes of working time, this recipe is very simple
- Calling all cookie butter lovers. The flavor of spiced cookie butter bursts through these balls with its sweet flavor.
- Smooth texture. These balls have a velvety smooth, and creamy filling – coated in a white chocolate shell. They’re irresistible.
Ingredients for Biscoff Cookie Butter Balls
This is a quick overview of the ingredients you’ll need for this Cookie Butter Truffle recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- creamy cookie butter
- unsalted butter
- vanilla extract
- powered sugar
- white chocolate melting wafers or high quality white chocolate chips
How to make Cookie Butter Balls
- Add the cookie butter and the butter to a large bowl and mix together with a hand mixer and mix for a couple minutes until they are combined well, and nice and smooth. Mix in the vanilla and salt.
- Add in the powdered sugar, gradually adding 1/2 cup at a time while mixing slowly, until it reaches a dough like consistency.
- Scoop the truffle mixture into 1 Tablespoon portions and roll into small balls. Place them onto a baking sheet lined with parchment paper. Place the pan in the freezer for about 30 minutes.
- Add the white chocolate to a microwave-safe bowl and melt in 30 second increments, stirring after each, until you can stir it smooth. It should only take about 1 minute total. Stick a toothpick into the top of each Biscoff ball and dip it into the melted white chocolate, covering all but the top circle of the ball. Gently roll the ball around to let some of the excess chocolate drip off. Place the ball back onto the parchment paper. Use your fingers to smooth the Biscoff filling to cover the toothpick hole, if you want to. Place the pan back in the fridge to chill the balls until the white chocolate is hardened.
Tips and Tricks:
- Chill the Dough. Chill the truffle balls in the fridge or freezer for at least 30 minutes. This will make them easier to handle and make the dipping process easier and neater.
- Decorate. Get creative with decorations for these balls. Drizzle extra melted white chocolate, or melted chocolate over the top of the balls. Or top with sprinkles or chopped Biscoff cookie crumbs.
- Chocolate Coating. Use dark chocolate or milk chocolate instead of white chocolate for a different flavor.
How to store Biscoff Buckeyes?
These Cookie Butter Balls will stay good if stored in an airtight container in the refrigerator for up to 2 weeks. This makes them a great make ahead treat because they can be made in advanced and stay great until you want to add them to your treat containers, or for your holiday party.
They can also be frozen for up to 3 months. I like to flash freeze them first on a lined cookie sheet for 30 minutes, then once frozen transfer them to a freezer safe container. You can eat them straight from frozen or thaw them in the fridge for a few hours.
These Biscoff bites are such a delicious homemade candy, that is simple to make, but seems very decadent. They’re such a great treat for Biscoff lovers!
More Favorite Recipes:
- Strawberry Ice Cream
- Cake Balls
- Southwest Egg Rolls
- Copycat Texas Roadhouse Rolls
- Microwave Peanut Butter Fudge
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Cookie Butter Truffles
- 14 oz creamy cookie butter
- 1/2 cup butter (softened, 1 stick)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar (sifted)
- 10 oz white chocolate melting wafers (or high quality white chocolate chips)
- Large Mixing Bowl
- Combine the cookie butter and butter in a large bowl, and beat until combined and smooth.
- Add in the vanilla and salt, and stir them into the mixture.
- Gradually add in the powdered sugar, while mixing slowly, until combined, and until it reaches a dough like consistency, that will hold its shape. Add more powdered sugar, 1 TBS at a time if needed.
- Scoop into tablespoon sized portions and roll into balls. Place on a cookie sheet lined with parchment or a silicone liner.
- Place in the freezer for about 30 minutes.
- Melt white chocolate chips in a small bowl in 30 second increments, stirring after each, until smooth. It should just take about 1-2 minutes total.
- Remove cookie butter balls from the freezer and stick a toothpick in the top.
- Use the toothpick to hold it and dip the buckeye ball into the white chocolate.
- Return the ball to the cookie sheet. Remove the toothpick.
- Use your fingers to smooth the cookie butter to remove the toothpick hole, if desired.
- Repeat with additional balls. Drizzle extra white chocolate over the top, if desired.
- Set pan in the fridge to help chocolate harden.
- Store buckeye balls in the fridge in a ziplock bag, or airtight container for up to 2 weeks.
- If your peanut butter balls are too sticky you can fix this by adding a little more powdered sugar to the mixture, or keeping them in the freezer longer before dipping.
- If the peanut butter mixture does end up too crumbly, add another 2 TBS of peanut butter at a time until the consistency is soft again.