1. Crush those cookies

Start by tossing the Biscoff cookies into your food processor. Pulse until you have fine crumbs—think sand, not gravel. If you’re crushing them by hand, make sure to go the extra mile with a rolling pin to avoid big chunks.

2. Mix the dough

Microwave 1/4 cup of cookie butter for about 15-20 seconds, just until it’s slightly softened. Add it to the food processor along with the softened cream cheese, then pulse until everything comes together into a thick, sticky dough. (Pro tip: Scrape down the sides as needed to make sure it’s evenly mixed.)

3. Roll into balls

Using a small cookie scoop or just your hands, scoop out portions of dough and roll them into 1-inch balls. It’s a bit messy, but so satisfying! Place them on a parchment-lined baking sheet and chill for at least an hour in the fridge (or 20 minutes in the freezer if you’re impatient like me).

4. Melt the white chocolate

Before you take the truffle balls out of the fridge, melt your white chocolate. Microwave it in 30-second bursts, stirring in between, until it’s smooth and shiny. Be careful not to overheat, or it could seize up.

5. Dip and coat

Grab a fork (or your tool of choice) and dip each truffle into the melted chocolate, letting any excess drip off before placing it back on the parchment paper. Work quickly here—the chilled truffles will help the chocolate set faster.

6. Decorate (optional but fun!)

If you want to level up the presentation, microwave a couple of tablespoons of cookie butter and drizzle it over the coated truffles. You can use a spoon, a piping bag, or even a zip-top bag with a tiny corner snipped off.

7. Chill and enjoy

Pop the truffles back in the fridge for another hour, or until the chocolate is fully set. Then, it’s time to dig in!