Soften and prep. Let the cream cheese sit at room temperature for 20–30 minutes. Line a baking sheet with parchment. Set aside a small bowl of crushed Biscoff cookies for topping.

Crush the cookies. Add Biscoff cookies to a zip-top bag and crush with a rolling pin until you have fine crumbs with a few small bits. You’ll need about 1 1/2 cups of crumbs for the mixture, plus extra for garnish.

Mix the filling. In a medium bowl, beat the cream cheese until smooth. Add Biscoff spread and vanilla, then mix until creamy. Stir in the cookie crumbs and a pinch of salt. The mixture should be thick and scoopable.

Chill to firm up. Cover and refrigerate for 20–30 minutes until the mixture is less sticky. This makes rolling easier and helps the truffles hold their shape.

Roll into balls. Scoop about 1 tablespoon per truffle and roll between your palms to form smooth balls. Place them on the lined baking sheet. You should get about 20–24 truffles, depending on size.

Freeze briefly. Transfer the tray to the freezer for 15–20 minutes. Slightly frozen centers are easier to dip and keep their round shape.

Melt the chocolate. In a microwave-safe bowl, melt chocolate in 20–30 second bursts, stirring between each until smooth. If it seems thick, stir in 1–2 teaspoons of coconut oil to thin. You can also melt chocolate in a bowl set over a pot of barely simmering water.

Dip the truffles. Using a fork, dip each chilled ball into the melted chocolate, tap off the excess, and return to the parchment. Work in batches so the centers stay cold.

Decorate. While the chocolate is still wet, sprinkle with crushed Biscoff cookies or a tiny pinch of flaky sea salt. For a clean look, drizzle contrasting chocolate once the first layer sets.

Set and serve. Let the truffles sit at room temperature until the chocolate firms up, or pop the tray into the fridge for 10–15 minutes. Enjoy right away or store for later.