Happy Hump Day y’all!! I was already a huge fan of Biscoff cookies, but after making my Earl Grey Tea & Cookie Cupcakes with Biscoff frosting I’m definitely a full fledged addict now.
I loooove me some cookie & cake truffles as you can see here and here , and I thought maybe that Biscoff needed their own version. Strangely enough, I couldn’t find any recipes for them, so I just took from some of my past recipes I just mentioned before and threw them together and they turned out even better than expected.
Y’all I’m giving you fair warning, these are pure crack, for reals. Biscoff cookies don’t bring too much sweetness to these truffles, but the cream cheese & powdered sugar just make these perfection. I genuinely did the eye roll, omg, holy cow these are delicious face.
These are just too good not to make, seriously, get on these asap. I will note that this dough is super sticky, definitely more so than any other I’ve made so just make sure this dough is nice and frozen to keep from making such a huge mess while rolling them out. Anyways y’all, hope you’re having a great week so far and thanks so much for stopping by.
Biscoff cookies into the food processor…
nice and processed…
cream cheese into your bowl…
whip it up…
now add your cookies…
mix, mix, mix…
now add your powdered sugar…
mix, mix, mix…
roll out into balls after sitting in the freezer for a while…
get the almond bark & vegetable shortening…
nice & melted…
dip your truffles in there…
and yummies!
Delicious!! Enjoy!!!
- 2 (8 Ounce) Blocks of Cream Cheese, Softened.
- 1 Sleeve (32 Cookies) of Biscoff Cookies.
- 1 Cup of Powdered Sugar.
- 20 Ounces of Almond Bark.
- 1/2 Cup of Vegetable Shortening in the Butter Flavor.
- With a food processor pulse the cookies until finely processed, if you don't have a food processor, place cookies in a baggie and crush with a rolling pin or your hands.
- With a handheld or stand mixer with paddle attachment place your cream cheese into your bowl and whip until very smooth.
- Now add your crushed up cookies and mix until well combined.
- Now add powdered sugar and mix again until nice and smooth.
- Place your Biscoff/cream cheese mixture into the freezer for at least an hour to make it easier to roll out (it's very sticky).
- Place some parchment or wax paper onto a cookie sheet and roll out your dough into 1" balls and place back into the freezer for at least 2 hours.
- Once the truffles have frozen for a while, with a double boiler or with a bowl on top of a pot with boiling water (making sure not to let the bowl touch the water) chop up your almond bark into pieces and place into the bowl with the vegetable shortening.
- Once the almond bark & vegetable shortening has completely melted together, dip your truffles into the bark making sure they are completely covered and place back onto the wax paper.
- If you want to put some cookie crumbles as a garnish on top of your truffles, make sure to do it as soon as you place back on the paper before the almond bark sets.
Marsha | Marsha's Baking Addiction says
Biscoff is my all-time favourite cookie! I love recipes that include the cookies or spread! These truffles look absolutely scrumptious!
Holly says
Me too! omg and that spread is the most addictive stuff on the planet! 😀