The idea of grinding up packaged cookies and mixing the soft crumbs with cream cheese to create cookie truffles is brilliant. I reached for Biscoff cookies at the supermarket the other day eager to discover their cookie truffle transformation. Protected by a smooth coating of hardened white chocolate, I found that Biscoff balls are a treat for the tastebuds.
I’ve experimented with the no-bake cookie truffle trend in the past (sugar cookie truffles were a hit at the Christmas party) and with all the hype around Biscoff cookies and their cookie butter counterpart I couldn’t resist the urge to make no-bake Biscoff balls.
Aside from eating these delicious bites, I love sharing them with friends and family. As a thank you for designing my new logo, I sent a package of the Biscoff balls and peanut butter balls to my sister’s college roommate (and talented graphic designer) Gabrielle. Not only did they travel well from Connecticut to Virginia, but rumor has it she couldn’t say no to just one–I don’t blame her.
Biscoff cookies have this irresistible caramel flavor with a touch of brown sugar and cinnamon, and their crunchy texture allows them to blend well in the food processor leaving soft, almost powdery, crumbs. Mix that with cream cheese and a bit of milk and you have a creamy Biscoff blend perfect for rolling into balls. Dipped into white chocolate these Biscoff balls are a treat worth trying.