Ingredients
Equipment
Method
Step-by-Step Instructions
- Pulverize Biscoff cookies in a food processor until fine crumbs and set aside.
- In a bowl, combine room-temperature cream cheese and cookie butter, then mix until smooth.
- Add ground cinnamon and cookie crumbs, stir gently until well mixed.
- Scoop portions of dough, roll into balls, and place on a parchment-lined baking sheet.
- Chill truffles in the freezer for 15-30 minutes until firm.
- Melt white chocolate and remaining cookie butter in a microwave-safe bowl until smooth.
- Dip each chilled truffle in the melted chocolate and place back on the baking sheet.
- Optionally, drizzle with melted chocolate and sprinkle extra cookie crumbs on top.
- Refrigerate for 30 minutes until chocolate coating is set.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Nutrition
Notes
For a unique twist, experiment with different nut butters or toppings.
