Line a baking sheet with parchment paper and set it aside.

In a food processor, pulse the Biscoff cookies until they turn into fine crumbs.

In a microwave-safe bowl, heat 1/4 cup of cookie butter for 15-20 seconds. Stir well. Add the cookie butter and softened cream cheese to the food processor with the cookie crumbs. Pulse until a thick dough forms.

Scoop out the dough and roll it into 1-inch balls using your hands. Place the balls on the lined baking sheet. Chill them for at least 1 hour in the fridge or 20 minutes in the freezer.

Melt the white chocolate in the microwave in 30-second intervals, stirring after each, until smooth.

Dip the chilled cookie balls into the melted chocolate using a fork or dipping tool. Shake gently to remove excess chocolate and place them back on the parchment paper.

Return the baking sheet to the fridge and chill for an additional hour until the chocolate coating sets.

Optionally, microwave 2 tablespoons of Biscoff cookie butter for 15 seconds, stir, and drizzle or pipe it onto the truffles for decoration. Return to the fridge to set.

Enjoy your delicious Biscoff cookie truffles!