Biscoff Cookie Cake Balls
These cake balls are inspired by the Biscoff cookies we all love. And who knew they make Biscoff cookie butter?!
Ingredients
For the cake balls
- 1 box vanilla cake mix prepared according to instructions
- 2 tbsp unsalted butter softened
- 1/2 cup Biscoff cookie butter I found this at Target
- 1/4 tsp vanilla extract
- 1/2 cup powdered sugar
- 2 tsp milk
For the coating
- 1 package vanilla candy coating
- 1 tbsp Biscoff cookie butter
- 4 Biscoff cookies crushed
Instructions
- Prepare a bake the boxed vanilla cake mix according to the instructions.
- Use a fork to shred the cake into crumbs once it has cooled.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cookie butter together until smooth.
- Add the vanilla and mix.
- Start to add the powdered sugar little by little until it is mixed in well.
- Add in the milk and mix until smooth.
- Remove the cookie butter mixture from the bowl and set aside.
- Add the crumbs of the entire cake into the bowl of your stand mixer fitted with the paddle attachement.
- Begin to add the cookie butter mixture to the cake crumbs until you get a dough that is sticky enough to roll into balls without crumbing. I used almost all of my cookie butter mixture, but I did have some left over.
- Place your dough into the refrigerator for 30 minutes to help it set.
- Line a cookie sheet with parchment paper and begin rolling the dough into 1 inch balls. I used a small cookie scoop and then rolled with my hands to get them smooth.
- Once all of your cake balls are rolled, put them in the freezer to chill for about 30 minutes.
For the coating
- Melt your vanilla candy coating in the microwave in 30 second increments at 50% power until smooth.
- Roll each cake ball in the vanilla coating and lift out with a fork. This part is tricky! Don't worry if you ruin your first few. You will start to develop a technique to keep the coating in tact. I rolled the cake balls around in the coating, then lifted them out with a fork, then shimmied the cake ball off the fork and onto the parchment paper without letting it roll off.
- Once all of your cake balls have been coated, combine 1 spoonful of the Biscoff cookie butter with the remainder of your vanilla coating. Warm up in the microwave and mix together until smooth.
- Put the mixture into a ziplock bag with the tip cut off one corner. Drizzle over each cake ball and top with some of the crushed Biscoff cookies while the drizzle is still wet.
- Let your cake balls dry completely, trim off excess vanilla coating from the bottom of each cake ball, and enjoy!
