Crush Biscoff cookies into fine crumbs using a food processor or rolling pin. Set aside 2/3 cup (79 g) of crumbs for the truffle mixture, and place the rest on a plate for coating.

In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave at 50% power for 30 seconds, stir, then repeat. Let sit for 1 minute, then stir until fully melted and smooth. Microwave in 10-second intervals if needed.

Ensure the mixture is lukewarm, then gently stir in cookie butter until fully incorporated.

Mix in the reserved 2/3 cup of cookie crumbs. Cover the bowl with plastic wrap, pressing it to the surface, and chill in the fridge for 45–60 minutes or until firm.

Scoop and roll mixture into 20 small balls (1 tablespoon each), then roll each truffle in the reserved cookie crumbs to coat.

Enjoy immediately or chill for an additional 30–60 minutes for firmer texture.

Store truffles in the fridge for up to 1 week, or freeze for up to 2 months.