These 3 Ingredient Cookie Butter Truffles are a must at every party we have. They are SO easy to make, bite size (sometimes you don’t want to commit to an entire piece of cake you know?), no bake, and beautiful to boot. In fact, at my husband’s birthday party last year I made these, which took about 30 minutes to make, and a homemade strawberry cake – which took hourssss. Everyone raved about the cookie butter truffles but didn’t care too much about the cake. Go figure. Oh well, my husband looks forward to his strawberry cake every year so that’s what mattered.

I can’t take credit for this recipe . Almost a decade ago I was at a crossfit party and these were there. I’m not really a cake pop girl but as soon as I took my first bite I was so pleasantly surprised! The warm spices from the Biscoff cookies mixed with the sweetness of the white chocolate is a perfect combination. Of course I asked for the recipe and was told that it barely constituted a recipe it was so easy. I can attest to that.

This recipe uses Biscoff cookies, you know, the ones that you’ve probably been given to on an airplane? They have such a distinct flavor. It’s kind of hard to explain if you haven’t had them – deep, rich, spicy, with a hint of caramel. They’re delicious with coffee (or on their own) and when used to make these truffles they are a wonderful treat.

Why You’ll Love This Recipe

With only three ingredients it couldn’t be easier to whip up
Each truffle is bite size which is perfect for parties or get togethers
You can make these ahead of time

four cookie butter truffles with one taken a bite out of

Everything You’ll Need to Make 3 Ingredient Cookie Butter Truffles

2 packs of Biscoff Cookies – we’re going to pulverize these into crumbs
1 8oz pack of full fat cream cheese – adds the creaminess
16 oz bag of white chocolate chips/bark – the perfect sweetness to make these truffles take shape

How to Make

Add all of the cookies to a food processor and pulse until the cookies are completely crumbled. No large chunks. At this point you’ll want to take a two tablespoons of the crumbs out to sprinkle on top later for decoration.

Add the softened cream cheese to the crumbles and process until a dough ball is formed and everything is completely mixed together.

biscoff cookies in a food processor with cream cheese

Form tablespoon size balls and place on a parchment paper lined cookie sheet. Freeze for 15 minutes. This really helps the truffles dip easier.

After the Truffles have solidified in the freezer, melt the white chocolate in 30 second intervals in the microwave, stirring after each interval. This is important so that the chocolate doesn’t burn.

Take each truffle, dunk in the melted white chocolate and evenly coat. You can use a toothpick or a spoon.

woman's hand dipping cookie butter truffle into white chocolate

After coating about 5 to 6 truffles, you’ll want to sprinkle the crumbs on. If you want until after you’ve dunked each one some of them will already be set and the crumbs won’t stick.

Once the chocolate has hardened you can take a shape knife and trim any chocolate that pooled at the bottom of the truffles.

How to Store the 3 Ingredient Cookie Butter Truffles

Eat immediately or store in the fridge until ready to serve! You can keep these in the fridge for up to 5 days. These also freeze really well.