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Pulverize the biscoff cookies until very finely ground.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature cream cheese and cookie butter until smooth.
Scrape down the sides, then add in the cinnamon and cookie crumbs and mix on low until completely combined (it may still look slightly crumbly, that's ok).
Use a 1-inch cookie scoop to scoop out even scoops onto a sheet pan with parchment paper. Repeat until all dough is used.
Squeeze together a ball of dough a few times in your hand, then roll it into a ball and place back on the tray. Repeat with remaining truffles.
Add the tray to the freezer for 15-30 minutes to get very solid.
Chop the white chocolate, then add it to a heat proof bowl with the remaining cookie butter.
Microwave in thirty second intervals, stirring in between each, until the mixture is completely smooth. Alternatively, place the bowl on a Bain Marie and melt that way.
Add a frozen truffle to the chocolate and use two forks to coat it completely, then lift it up to allow excess chocolate to fall. Return to the baking tray.
Once all truffles are coated and set, use the remaining chocolate to drizzle a pattern on top of the truffles using a piping bag or fork. Add biscoff cookie crumbs to the drizzles, if desired.