1 ½cups(250 g) white chocolate, chopped into equal sized pieces or chocolate chips
Set aside 2 cookies to crush into crumbs for garnish. Place remaining cookies in a food processor and blend until they reach a fine sand-like consistency. Add the cream cheese and pulse until blended. Slowly add the milk, one tablespoon at a time, until the dough comes together. Transfer to a bowl and place in the refrigerator for 30 minutes.
Line a baking sheet with wax paper or parchment paper. Take the chilled dough and form into balls, about 1-inch in diameter. Put them on the baking sheet and place in the refrigerator for another 10 minutes.
Melt white chocolate in a double boiler (see tips for melting chocolate here). Dip balls in the melted chocolate and return them to the baking sheet. Place them in the refrigerator for a few minutes so the chocolate coating hardens. Store Biscoff balls in an airtight container in the refrigerator for up to one week.
Store biscoff truffles in an airtight container in the refrigerator for up to 1 week.Freeze biscoff truffles in an airtight container in the freezer for up to 1 month.Recommended tools: Food processor, small cookie scoop, dipping tools