Start by crushing your Biscoff cookies into fine crumbs. Use a food processor for a quick option, or place the cookies in a zip-top bag and crush them with a rolling pin until you achieve a sandy texture. This will give your Biscoff Cookie Butter Truffles the perfect base. Set the crumbs aside for later use.

In a mixing bowl, combine the softened cream cheese and Biscoff cookie butter. Using a hand mixer or a spatula, blend them together until the mixture is smooth and creamy. The consistency should be similar to a dense frosting.

Add the cookie crumbs to your creamy mixture and stir until a thick dough forms. If it feels too loose, you can mix in additional cookie crumbs until you reach the desired consistency.

Scoop about 1 tablespoon of the mixture and roll it into a ball between your palms. Place each formed ball on a parchment-lined baking sheet, spacing them about an inch apart. Continue until all mixture is rolled.

Transfer the baking sheet with truffles to the freezer and chill them for 20 to 30 minutes. This will firm up your Biscoff Cookie Butter Truffles.

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.

Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, allowing any excess to drip off back into the bowl. Place the coated truffles back onto the parchment paper.

Before the chocolate sets, garnish your truffles by sprinkling them with crushed Biscoff cookies or a pinch of sea salt for an extra flavor boost.

Finally, place the coated truffles back into the fridge for an additional 15 to 20 minutes, allowing the chocolate to harden completely.