Mix the filling. In a bowl, combine Biscoff cookie butter, softened butter, powdered sugar, and vanilla. Stir until smooth and creamy. Use your hands if it makes you feel fancy—no judgment.

Chill it. Pop the mixture in the fridge for about 30 minutes to firm up. This makes rolling way easier and less sticky.

Shape into balls. Scoop small portions and roll them into 1-inch balls. Lay them on a parchment-lined tray—bonus points if you get perfectly round ones, but rustic is cute.

Melt the chocolate. Use a microwave or double boiler until silky smooth. Don’t overheat or you’ll get a sad, clumpy mess.

Dip the truffles. Using a fork or skewer, dip each cookie butter ball into the chocolate, letting excess drip off. Place back on the parchment.

Add toppings (optional). Sprinkle crushed cookies, cocoa, or sea salt on top while chocolate is still soft.

Chill again. Pop the tray in the fridge for at least 20 minutes, or until the chocolate hardens.