These decadent two-bite truffles have a creamy cookie center dipped in Biscoff white chocolate. The drizzle of dark chocolate and sprinkle of cookie crumbs make these no bake treats a totally blissful bite!
Line a baking sheet with parchment paper, wax paper or a silicone mat and set aside.
Place the Biscoff cookies in the bowl of a food processor and pulse them until they are fine crumbs. Remove and reserve 1 tablespoon of the Biscoff crumbs to garnish the truffles with later.
Add the softened cream cheese to the cookie crumbs and process until well combined.
Use a small cookie scoop to scoop the mixture. With damp hands, roll the mixture into truffles and place them on the lined baking tray.
In a microwave safe bowl, melt the white chocolate and cookie butter spread. Stir the chocolate and microwave it again in 15 or 30 second intervals until the mixture is smooth and creamy.
Dip the truffles in the melted white chocolate and allow the excess to drip back into the bowl. Place the truffles back on lined tray.
In a microwave safe bowl, heat the semi-sweet chocolate chips in short intervals until it is melted and smooth.
Drizzle the semi-sweet chocolate over the dipped truffles and sprinkle with the reserved Biscoff biscuit crumbs.
Place the truffles in the refrigerator to set for at least 2 hours before serving.
Notes
If you don't have a food processor, place the Biscoff cookies in a large ziploc bag and use a rolling pin to roll/crush the cookies into crumbs. Then, mix the softened cream cheese and cookie crumbs in large bowl until well combined.
Store the finished truffles in an airtight in refrigerator or up to 4 days or in the freezer for up to 2 months.