In a large mixing bowl, mix the cookie butter and cream cheese until smooth and consistent.
Add powdered sugar and mix until smooth and consistent.
Line a cookie sheet with parchment paper. Shape your cookie butter dough into balls about 1 inch in diameter, and place them on the cookie sheet.
Place your cookie butter balls in the fridge or freezer to chill for around 30 minutes. I prefer the freezer, as I think it helps them hold their shape more during the next steps.
After your cookie butter balls have chilled, melt your salted caramel flavored candy melts according to the package instructions. Add a little bit of coconut oil to give your candy melts a slightly thinner texture.
Using a fork, carefully dip each cookie butter ball in melted salted caramel, then lift them out of the caramel using the fork and allow the excess to drip off. Carefully place them back on the cookie sheet to set.
Melt some regular chocolate candy melts according to package instructions. Add a little bit of coconut oil to make the texture slightly thinner. Using a spoon or a small icing bottle, drizzle on some regular chocolate for decoration.
