Process Biscoff cookies in a food processor until finely ground, resembling sand.

In a large mixing bowl, combine finely ground Biscoff cookie crumbs, softened cream cheese, and cookie butter. Mix until a dough-like consistency is achieved.

Scoop heaping tablespoon portions of the mixture and roll them into smooth balls.

Transfer truffles to the freezer for about 20 minutes to firm up.

Melt white chocolate with a spoonful of cookie butter in a microwave-safe bowl, stirring frequently.

Dip each chilled truffle into the melted chocolate, ensuring complete coating, and place back on the parchment-lined tray.

Let the coated truffles set at room temperature or refrigerate for quicker results.