Ingredients
- 2 - 8.8 ounce packages Biscoff cookies the rectangle ones without cream
- 8 ounce cream cheese softened at room temperature
- 10 ounce bag Ghirardelli vanilla melting wafers
For the drizzle:
- ½ cup vanilla melting wafers
- 2-3 tablespoons Biscoff cookie butter spread
Instructions
- Line a baking tray with parchment paper and set it aside.
- Place the Biscoff cookies in a food processor or high speed blender and pulse into fine crumbs.
- In a large mixing bowl with a hand mixer on medium high speed, beat the softened cream cheese until smooth and creamy.
- Add the Biscoff cookie crumbs to the bowl with the beaten cream cheese and mix on medium speed until well combined and it turns into a cookie dough like consistency.
- Using a 1.5” cookie scoop, scoop up and make even sized balls and place them on the parchment paper. Roll each ball firmly in the palms of your hands to make them smooth and round.
- Once you are done making balls, place the tray into the refrigerator to chill for 1-2 hours.
- Once the balls are chilled, prepare a double boiler with the vanilla melting wafers over low heat (or use a microwave safe bowl and microwave on low setting). Melt the vanilla wafers, stirring every 30 seconds until fully melted and smooth. Do not overheat or it will seize and thicken.
- Use a fork to dip each of the Biscoff cookie balls one at a time completely into the melted vanilla wafers. Lift the ball out with a fork and tap the fork against the side of the double boiler or bowl to help remove any excess coating and to thin it out. Place back on the parchment paper and repeat with the rest of the cookie balls.
- Once all of the cookie balls are coated, melt an additional ½ cup vanilla melting wafers (or use whatever is leftover in the double boiler if you have any) and mix in 2 tablespoons of Biscoff cookie butter spread. You can add an additional tablespoon of spread if you want a darker color.
- Use a small spoon or fork to drizzle the mixture over the Biscoff cookie balls, or place the mixture into a piping bag, snip a small piece of the tip, and then drizzle over the cookie balls that way to make a cleaner design. Place the tray back into the refrigerator for the coating to finish setting. Break apart any excess drizzle from the cookie balls once the coating has set.
- Keep refrigerated until ready to eat. Enjoy!
Nutrition
Notes
Instead of Ghirardelli vanilla melting wafers, you can coat the balls in the dark chocolate or milk chocolate Ghirardelli flavors. You can also opt to use almond bark. Make sure you use a high quality chocolate or melts and always heat it on a low heat to keep it from seizing. Follow the instructions on the packaging.
Switch up the toppings and decorate it with sprinkles if desired.
The coating hardens quickly so if adding toppings, be sure to sprinkle it on immediately after dipping before the coating sets.
Keep refrigerated until ready to serve. If you keep it out for over 2 hours, the inside may start to soften and may result in some cracks on the outer shell.
STORING
Store leftovers refrigerated in an airtight container for up to 2 weeks. You can also freeze them in a freezer safe airtight container for up to 3 months. Make sure the coating has set completely before putting them in a container and freezing, otherwise they will clump together. Thaw in the refrigerator before eating.
STORING
Store leftovers refrigerated in an airtight container for up to 2 weeks. You can also freeze them in a freezer safe airtight container for up to 3 months. Make sure the coating has set completely before putting them in a container and freezing, otherwise they will clump together. Thaw in the refrigerator before eating.