Begin by placing your Biscoff cookies in a food processor and pulse them until they reach a fine crumb consistency. Gather the crumbs into a bowl and set them aside.

Warm the Biscoff cookie butter in the microwave for 15–20 seconds. In a mixing bowl, combine the cookie crumbs, warmed cookie butter, and softened cream cheese. Blend until a thick dough forms.

Roll portions of the mixture between your palms to form 1-inch balls and place them on a parchment-lined baking sheet. Chill the truffles in the refrigerator for at least 1 hour.

Melt the white chocolate in a microwave-safe bowl, heating in 30-second increments until smooth. Avoid overheating.

Dip each chilled truffle into the melted white chocolate ensuring they are fully coated. Shake off any excess and return to the baking sheet.

Let the chocolate-covered truffles sit at room temperature to set slightly, then refrigerate until the chocolate is firm, about 30 minutes. Drizzle with extra Biscoff if desired.