In a large mixing bowl, combine the crushed Biscoff cookies, Biscoff spread, and softened cream cheese. Mix until smooth and homogenous, about 3-5 minutes.

Scoop out a tablespoon of the mixture and roll it into a ball. Place on a parchment-lined baking sheet, leaving space between each truffle.

Melt the gold chocolate chips in a microwave-safe bowl, stirring in 30-second intervals until smooth, about 1-2 minutes.

Dip each truffle into the melted chocolate using a fork, allowing excess chocolate to drip off, then return to the parchment-lined sheet.

Refrigerate the coated truffles for about 15 minutes until the chocolate is firm.

Drizzle additional Biscoff spread over each truffle and sprinkle crumbled cookies on top.

Serve chilled, enjoy with coffee or as a sweet treat, and store in a sealed container for up to 2 weeks.