Can’t decide between that deliciously spiced Biscoff flavor and a chocolatey brownie? Don’t worry: you can have them both at once with these no bake Biscoff brownie truffles!
They’re made with crushed Biscoff cookies, melted dark chocolate, cocoa powder, Greek yogurt, and more goodness for a luscious, fudgy treat.
You don’t need any fancy equipment to make these (though a cookie scoop helps!), and they take just 20 minutes of prep time. I’ve loved keeping a stash of these in my fridge for whenever my sweet tooth strikes. 🙂
No Bake Brownie Bites with Biscoff
I’ve gotta be honest: initially, I wasn’t sure if Biscoff and chocolate were going to work together. Biscoff has a somewhat caramelized flavor, so that would obviously pair well with chocolate, but I wasn’t sure how the speculoos spices would taste in a brownie-like truffle. Rest assured: it WORKS. Like, really well.
This recipe was inspired by my chocolate avocado truffles (which I highly recommend trying!). I wanted to make something similar, but with Biscoff cookies (because I’ve been craving all the Biscoff desserts). So I made some tweaks and swapped the avocado for Greek yogurt. The results are quite delicious, if I do say so myself!
They’re wonderfully fudgy – like a brownie – but with a caramel-spiced flavor and a hint of tanginess from the yogurt. I also added a drizzle of melted chocolate mixed with Biscoff cookie butter on top for good measure. 🙂
Now, let’s talk about what you’ll need to whip these up!
- Biscoff cookies: Crushed Biscoff cookies make up part of the filling. Pro tip: if you leave some of the pieces a little larger, you’ll get a nice cookie crunch in every bite.
- chocolate chips: Melted dark or semisweet chocolate provides some of the chocolatey flavor, plus it helps the truffles set.
- cocoa powder: To pack in even more chocolate flavor – like a brownie!
- Greek yogurt: A lot of truffles use cream cheese in the filling, but I prefer Greek yogurt. It has a similar flavor but it’s lighter and easier to use. I recommend using full-fat Greek yogurt (I used 5%) for the best results – it’s thicker and creamier than low-fat versions. Plus, it has more tangy flavor!
- maple syrup: A splash of maple syrup adds sweetness and a bit of liquid to help mix everything together. Honey should work here too.
- vanilla extract
- Biscoff/cookie butter spread (optional): I mixed a small amount of Biscoff spread in with my chocolate drizzle, but this is optional! You can add coconut oil instead if you prefer, to make the melted chocolate easier to drizzle. (But it works just fine without any add-ins, too.)
You might also like these chocolate avocado truffles with pecans or these funfetti birthday cake truffles!
How to Make Biscoff Brownie Truffles
These truffles are super simple to make. You basically just mash up some Biscoff cookies, mix everything together, chill 20 minutes, roll into balls, and decorate.
You don’t even really need to chill them again at the end if you’re feeling a bit hangry. They might be a little messier, but they’ll still taste delicious!
1: Crush Biscoff Cookies
Start by crushing the Biscoff cookies. You can use any method you like – food processor, ziploc bag and rolling pin, bowl and small cup – they all work!
I think these are best with a mix of finely-ground crumbs and larger pieces (but not too large). The larger pieces give the truffles a more interesting texture.
2: Melt Dark Chocolate & Combine Ingredients
Next, mix together the crushed Biscoff cookies, Greek yogurt, maple syrup, cocoa powder, vanilla extract, and salt.
In a separate bowl, melt chocolate chips in the microwave in 30-second intervals at 50% power until just melted. Be sure to stir between intervals.
Pour melted chocolate into Biscoff yogurt mixture and stir well to combine. Cover the bowl with plastic wrap and chill in the refrigerator for 20 minutes. (This makes them much easier to handle later on!).
3: Roll Biscoff Truffles & Decorate
Once the mixture is chilled, use a cookie scoop or tablespoon to scoop the truffle “dough”, then roll into balls with your palms. Place on a sheet pan lined with parchment paper.
Then, melt the rest of the chocolate chips. Stir in the Biscoff spread/cookie butter (if using). Drizzle the chocolate over each truffle, then top with more crushed Biscoff cookies (or whatever you want to use!).
Place the sheet pan in the refrigerator for 5-10 minutes to set the chocolate drizzle. Then, they’re ready to serve!
How to Store Chocolate Biscoff Truffles
If you’re not eating these right away, transfer them to an airtight container in the fridge (once the chocolate drizzle is set). Store for up to 4 days.
For a fudgier texture, these are best enjoyed at room temperature. I recommend setting them out on the counter for 10-15 minutes before digging in!
You can change up this recipe in a number of delicious ways:
- swap out the Biscoff cookies for another pantry cookie, like Oreos
- use white chocolate for the drizzle on top
- add chopped nuts or coconut to the truffle “filling”
- mix another spread like almond butter or Nutella with the chocolate drizzle
Is there anything better than satisfying your chocolate AND Biscoff cravings in one bite? Who knew these fabulous little cookies could be so versatile?! 🙂 Hope you enjoy!
If you make these Biscoff brownie truffles, I’d love if you shared your thoughts with a rating and comment below.
More Biscoff recipes to try:
- Biscoff Mug Cake (No Egg)
- Mini Biscoff Cheesecakes (No Bake)
- Banana Biscoff Smoothie
- Biscoff Tiramisu Cups
Biscoff Brownie Truffles (No Bake)
For the Truffles:
- 1 cup chocolate chips (dark or semisweet)
- 1 cup Biscoff cookies, crushed (about 12 cookies)
- ½ cup plain Greek yogurt
- 1 Tbsp cocoa powder
- 2 Tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- ¼ tsp salt
For the Topping:
- ⅓ cup chocolate chips
- 2 Tbsp Biscoff spread or cookie butter (optional)
- additional Biscoff cookies, crushed (about 3 cookies)
- Line a sheet pan with parchment paper (for assembling the truffles). Set aside.
- Crush Biscoff cookies*. Pour into a bowl and add Greek yogurt, maple syrup, cocoa powder, vanilla extract, and salt. Mix well and set aside.
- Microwave chocolate chips in 30-second intervals at 50% power, stirring between each interval, until just melted and smooth. Pour melted chocolate into the Biscoff yogurt mixture and stir until combined.
- Cover the bowl with plastic wrap and chill in the refrigerator for 20 minutes.
- Use a cookie scoop or tablespoon** to scoop the truffle "dough". Roll each truffle in your palms to shape into a ball, then place on the parchment-lined sheet pan.
- Melt the additional chocolate chips (for topping) in the microwave. (You can use the same bowl you used for melting the chocolate chips earlier, but don't rinse it out – added moisture can cause chocolate to seize when heating). If using, stir in Biscoff spread/cookie butter. Drizzle over truffles and top with additional crushed Biscoff cookies.
- Place the truffles (on the sheet pan) in the refrigerator for 5-10 minutes to set the chocolate drizzle. Then, enjoy – or transfer truffles to an airtight container to store for later.