Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

Mix cookie crumbs, softened cream cheese, and 1 tablespoon of cookie butter in a bowl until fully combined and smooth.

Roll into 24 small balls and place on a parchment-lined baking sheet. Freeze for 30–60 minutes until firm.

In a microwave-safe bowl, melt 8 oz white chocolate and ½ cup cookie butter in 30-second intervals, stirring until smooth and creamy.

Dip the chilled truffles into the Biscoff-white chocolate coating using a fork. Tap off excess and return to the parchment-lined tray.

Melt the remaining 2 oz white chocolate separately. Spoon into a piping bag or zip-top bag with the tip snipped and drizzle over the coated truffles.

Let truffles set at room temperature or chill briefly to firm up the drizzle before serving or storing.