Line a baking sheet with parchment paper and set aside.

Add the Biscoff cookies to a food processor and pulse until finely ground.

Microwave ¼ cup of cookie butter for 15-20 seconds until slightly melted. Then, add it to the food processor along with the softened cream cheese. Pulse until fully combined into a thick dough.

Scoop and roll the dough into 1-inch balls, placing them onto the prepared baking sheet. Chill in the refrigerator for at least 1 hour.

In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each interval until smooth.

Using a fork, coat each chilled truffle by dipping it into the melted chocolate and let the excess drip off.

If desired, microwave 2 tablespoons of cookie butter for 15 seconds and drizzle it over the coated truffles. Chill until set.