When Life Gives You Cookie Butter, Make Cookie Butter Crunch Balls!
If my Cookie Butter Crunch Cake felt like too much work, here’s a quick and delicious alternative: Cookie Butter Crunch Balls. With just a few simple ingredients and under 30 minutes, you’ll have a tray of irresistible bites everyone will ask for.
These were the crunchy surprise on each cake slice—and everyone wanted more!
They’re fast to make and require minimal prep.
What you need: a jar of Biscoff Cookie Butter, Biscoff cookies, and leftover cake scraps
Plus some vegan chocolate for dipping. Combine, shape, dip, and you’re done—white and dark chocolate give a pretty swirled finish.
This batch makes about 18 balls — double or triple if you want more!
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Stuff I Used to Make These:
Biscoff Cookie Butter
Cookie scoops
Vegan white chocolate
Vegan semi-sweet chocolate
Cookie Butter Crunch Balls
Ingredients
- 1 jar (14 oz) Biscoff Cookie Butter
- ½ package (about 4–5 oz) Biscoff cookies, finely chopped
- Leftover vanilla cake scraps — approx. 1½ cups
- Vegan chocolate for coating — about 4 oz white and 4 oz dark
Instructions
- In a large bowl, combine the cake scraps with about half the jar of cookie butter and half the chopped cookies. Mix until evenly combined and uniform in texture.
- Use a scoop or spoon to portion the mixture, roll into balls with your hands, and place them on a tray. Refrigerate the balls while you melt the chocolates.
- Coat each ball in the dark chocolate first. For a marbled look, dip or drizzle with white chocolate afterward. Place coated balls on a parchment-lined sheet to set.
Notes
Store cookie butter crunch balls at room temperature in a cool, dry spot for up to 4 days. For longer storage, refrigerate for up to 3 weeks.