Cookie Butter Truffles

0 Using a food processor or rolling pin, crush Biscoff cookies very fine.  They should be a similar size to graham cracker crumbs. Set aside.
1 Combine white chocolate and cookie butter in a microwaveable safe bowl.  
2 Microwave on high in 30 second intervals, stirring after each one.  Continue microwaving and stirring until smooth and creamy, approximately 4 intervals.
3 Refrigerate white chocolate / cookie butter mix until set and scoop-able, approximately 20 minutes.
4 Using a small cookie scoop or tablespoon, scoop round balls and place on parchment paper.
5 Roll truffle balls in crushed cookie crumbs.
6 Store in an airtight container under normal room conditions.  Truffles may be refrigerated but do not need to be. Truffles will soften with excessive heat.