Prepare a baking sheet by lining it with parchment paper and setting it aside.

Crush the Biscoff cookies into fine crumbs using a food processor or a high-powered blender.

In a large bowl, whip the softened cream cheese with a hand mixer on medium-high speed until it’s smooth and fluffy.

Add the cookie crumbs to the cream cheese and mix on medium speed until everything is fully combined, forming a dough-like consistency.

Using a cookie scoop (about 1.5 inches), portion the mixture into evenly sized balls. Roll each ball between your hands until smooth and place them on the prepared baking sheet.

Once all the balls are formed, refrigerate the tray for 1-2 hours to let them firm up.

When the balls are chilled, melt vanilla melting wafers. Use a double boiler on low heat or microwave in a heat-safe bowl, stirring every 30 seconds to ensure the coating is smooth. Avoid overheating to prevent it from seizing.

Dip each chilled ball into the melted coating, using a fork to lift it out. Gently tap the fork on the side of the bowl or boiler to remove any excess coating. Place the coated balls back onto the parchment-lined tray. Repeat for all the balls.

To decorate, melt an additional ½ cup of vanilla wafers. Stir in 2 tablespoons of Biscoff cookie butter (add more for a deeper color, if desired). Drizzle this mixture over the coated truffles using a fork, spoon, or a piping bag for a neater finish.

Chill the truffles in the refrigerator until the coating is completely set. Break off any excess drizzle if needed.

Store in the refrigerator until serving. Enjoy!