Biscoff Cookie Butter Cake Balls are the perfect treat to eat with an afternoon cup of coffee.  Trust me.

Biscoff Cookie Butter Cake Balls          Printer-Friendly Recipe

From: Butterlust

Ingredients

Cake

Vanilla Cake from a box, prepared according to instructions
Vegetable Oil *needed for the boxed cake mix I used
3 Eggs *needed for the boxed cake mix I used

Frosting

2 tbsp butter, softened
1/2 cup Cookie Butter
1/4 tsp vanilla
1/2 cup powdered sugar
1-2 tsp milk (optional, to thin frosting)

for assembling the cake balls

1 package vanilla candy coating (almond bark)
1 tbsp Cookie Butter
3 – 4 Biscoff cookies, crushed

Directions

for the cake

Prepare cake according to box instructions in a 13×9-inch pan.  Cool completely.

For the frosting

Cream together the butter and Cookie Butter in the bowl of a stand mixer (1-2 minutes).  Mix in the vanilla.  With the mixer on low, slowly mix in the powdered sugar until well combined.  Add in milk to thin out the frosting, add as much as needed to make the frosting soft but not runny.

For assembling the cake balls

For easy cleanup, line a baking sheet with parchment paper and set aside.

Crumble the cooled cake in a large bowl.  Add about 1/2 of the icing to the crumbled cake and mix until evenly combined.  Add more icing if needed.  You should be able to form a ball with the dough without it crumbling apart.  Cover the bowl and refrigerate for at least 30 minutes.

Use a 1-inch cookie scoop to portion out the dough, rolling each into balls.  Place each cake ball on the prepared baking sheet.  Place cookie sheet in freezer and chill cake balls for 30 minutes (this is optional, but will help the balls maintain their shape when you are coating them).

Microwave 3/4 (half would work, too…I just tend to heavily coat the cake balls) of a package of vanilla candy coating in a small bowl according to package directions (typically stirring every 30 seconds until melted).  Using two forks, dip each cake ball in the bowl of melted candy coating and shake off the excess.  Gently place each coated cake ball back on to the baking sheet.  Work as quickly as you can, the candy coating will start to harden up the longer it sits out.  Repeat until all the cake balls are coated and then allow them to harden.

Microwave the remaining candy coating until melted and stir in a spoonful of Cookie Butter.  Use a spoon to drizzle this mixture over the cake balls.  While the drizzle is still wet, sprinkle the cake balls with crushed Biscoff Cookies.  Allow the cake balls to dry completely and enjoy!

Bake cake according to box instructions.

Cookie Butter. The best. I used Biscoff Cookie Spread (I found it at Target). There are also other brands of Cookie Butter out there (my mission is to try them all…)

Cream together the butter and Cookie Butter.

Mix in the vanilla.

Slowly mix in the powdered sugar.

Add milk to help thin out the frosting.

Yum.

Crumble your cooled cake.

Add half of the frosting into the crumbled cake.

Mix until well combined. Chill in fridge for at least 30 minutes.

Scoop out 1-inch balls, smooth out the balls with your hands.

Place on a lined baking sheet.

Microwave half or 3/4 of a package of vanilla candy coating according to package directions. Dip each ball into the melted coating, shaking off the excess.

Coated!

I strayed from the directions on this part (long story, but I ruined the rest of my frosting). Instead, I melted a little of the Cookie Butter in the microwave.

Get your cookies crumbled up!

Drizzle the melted Cookie Butter over the cake balls. Sprinkle with crumbled Biscoff cookies.

Allow the cake balls to harden and enjoy!