In a mixing bowl, combine 1 cup of white cake mix, 8 oz of softened cream cheese, and 0.5 cup of cookie butter. Stir until fully blended and creamy.

Cover the bowl with plastic wrap and refrigerate for approximately 30 minutes until firm.

Remove from refrigerator and portion out roughly 1-inch amounts, rolling them into balls. Place on a parchment-lined baking sheet.

In a microwave-safe bowl, melt 1.5 cups of white chocolate in 30-second intervals, stirring until smooth. Dip each truffle in white chocolate.

Melt an additional 0.25 cup of cookie butter in the microwave until smooth. Drizzle over each coated truffle.

Let the truffles sit at room temperature for about 30 minutes or until the chocolate coating has hardened.