Biscoff Cookie Truffles

• 4 ounces, weight Cream Cheese, Room Temperature
• 4 ounces, weight Biscoff Spread
• 1/2 teaspoons Vanilla Extract
• 4 Tablespoons Powdered Sugar
• 3 cups Biscoff Cookies, Crushed (1 Package)
• 1 cup White Chocolate Chips, Melted

1. Beat cream cheese, Biscoff spread, vanilla, powdered sugar and crushed Biscoff cookies together in a stand mixer until uniformly mixed. Roll into 1-inch balls and place on a baking sheet. Refrigerate for 45 minutes to 1 hour.
2. Melt chocolate chips in microwave until just melted, 30 seconds at a time and stirring in between. Roll each Biscoff truffle into melted white chocolate and place on a parchment-lined baking sheet to set. Repeat with the rest of the truffles. Drizzle with extra melted white chocolate or decorate with excess crumbled Biscoff cookies or chocolate sprinkles.
3. You can dip the truffles in dark chocolate if you want a change of pace.
4. (Adapted from Lorie's Mississippi Kitchen's Lemon Cookie Truffles.)

weight cream cheese, vanilla, powdered sugar, biscoff cookies, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/biscoff-cookie-truffles/ (may not work)