Beat together Biscoff cookie butter and softened cream cheese with a hand mixer until smooth, about 2 minutes. Make sure your cream cheese is room temperature or you'll have lumps. Fold in crushed Biscoff cookies until evenly mixed. The mixture will be thick and sticky like cookie dough.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight if making ahead. The mixture needs to firm up enough to roll without sticking to your hands. Don't skip this step or you'll have a sticky mess.

Use a cookie scoop or tablespoon to scoop out 1 tablespoon portions. Roll each into smooth balls between your palms, working quickly so they don't melt. If they get too soft, refrigerate for 10 minutes. Place on a parchment-lined baking sheet. Makes about 20 to 24 truffles.

Freeze the rolled truffle balls for 15 to 20 minutes to firm them up. This prevents the chocolate from melting them when you dip. Don't skip this or your coating will be messy.

Melt chocolate in 30-second intervals in the microwave, stirring between each, until smooth. Dip each frozen truffle in chocolate using a fork, tap off excess, and place back on parchment. Sprinkle with crushed cookies or sea salt while wet if desired. Let set at room temperature for 30 minutes or refrigerate for 10 to 15 minutes. Store in the fridge.