Step 1

In a medium bowl, beat together the cookie butter and softened butter until combined.

Step 2

Add the powdered sugar, salt and vanilla extract and beat together until smooth.

Step 3

Stir in the cookie crumbs using a wooden spoon.

Step 4

Scoop the truffles using a small to medium cookie scoop or about 1.5 tablespoons of batter. Use your hands to form each one into a ball and place on a parchment-lined baking sheet. If your kitchen is warm, refrigerate them for at least 30 minutes.

Step 5

Combine the white chocolate and vegetable oil in a microwave-proof bowl. Microwave the chocolate and oil in 30-second increments, stirring after each interval until melted.

Step 6

Place each ball, one by one, into the chocolate, completely coating it using a fork to roll it around. Lift it out of the chocolate on top of the tines of the fork (don't skewer it) and slide it off the fork using a knife or toothpick to slide it off from the bottom and onto the parchment paper.

Step 7

If desired, place extra white chocolate in a small baggie and snip off a tiny corner. Drizzle the white chocolate over the truffles and sprinkle more crushed cookies on top if desired. Let the Biscoff truffles cool completely.