1. Turn cookies into crumbs.
Place the Biscoff cookies in a resealable bag and crush them with a rolling pin, or blitz in a food processor until they’re almost powdery.

2. Combine the creamy base.
In a mixer bowl (or using a hand mixer), blend the softened cream cheese with 1 cup cookie butter until totally smooth and lump-free.

3. Add crumbs and spice.
Scrape down the bowl, add the cookie crumbs and cinnamon, then mix on low just until everything is evenly incorporated. The mixture may still look slightly textured — that’s fine.

4. Portion and shape.
Use a 1-inch cookie scoop to portion the mixture onto a parchment-lined tray. Press each portion together with your fingers, then roll into compact balls with your palms.

5. Chill until firm.
Freeze the tray for 15–30 minutes so the centers get very cold; this helps them stay intact when coated.

6. Prepare the coating.
Put the chopped white chocolate and ¼ cup cookie butter in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until silky and lump-free. Alternatively, melt gently over a double boiler.

7. Coat the truffles.
Working with cold truffles, dip each one into the chocolate-cookie-butter mixture using a fork or dipping tool. Let excess drip off, then return the coated truffle to the parchment. Repeat until all are covered.

8. Add finishing touches.
Use the leftover coating to drizzle patterns over the truffles (a piping bag or a snipped zip bag works great). If you like texture, sprinkle extra cookie crumbs on top while the drizzle is still wet.

9. Final set.
Refrigerate the tray until the coating firms. If any little chocolate bits stick out, gently snap them off once chilled.