Begin by grinding Biscoff cookies in a food processor until they reach a fine, sandy consistency, about 30-45 seconds.

In a large mixing bowl, combine crushed Biscoff cookies, softened cream cheese, and cookie butter. Blend until the mixture resembles a thick cookie dough, about 2-3 minutes.

Scoop out heaping tablespoons and roll them into smooth balls. Place onto a tray lined with parchment paper and freeze for about 30 minutes until firm.

Meanwhile, melt the white chocolate in a microwave-safe bowl or bain-marie, adding a tablespoon of cookie butter until smooth.

Dip each frozen truffle into the melted chocolate, letting excess drip off, and place on the parchment-lined tray. Sprinkle crushed cookie crumbs on top.

Allow truffles to set at room temperature for 30 minutes or refrigerate for 15-20 minutes until hardened.