No-Bake Biscoff Balls
No bake biscoff cookie truffles are balls of yumminess dipped in white chocolate.
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.
No-Bake Biscoff Balls
- 1 sleeve of Biscoff cookies, 32 cookies
- ¼ cup cream cheese, room temperature
- 2-3 tablespoons milk
- 1 ½ cups white chocolate for melting
- Place cookies in a food processor and blend until they reach a fine sand-like consistency. Add the cream cheese and pulse until blended. Slowly add the milk, one tablespoon at a time, until the dough comes together. Transfer to a bowl and place in the refrigerator for 30 minutes.
- Line a baking sheet with wax paper or parchment paper. Take the chilled dough and form into balls, about 1-inch in diameter. Put them on the baking sheet and place in the refrigerator for another 10 minutes.
- Melt white chocolate in a double boiler (see tips for melting chocolate here). Dip balls in the melted chocolate and return them to the baking sheet. Place them in the refrigerator for a few minutes so the chocolate coating hardens. Store Biscoff balls in an airtight container in the refrigerator for up to one week.