Line a baking sheet with parchment or waxed paper.

In a bowl, combine butter, powdered sugar, and cookie butter and blend with a hand mixer until blended and cohesive.

Using a spoon or small cookie scoop, form the mixture into balls and place onto baking sheet.

Place in the fridge for 1 hour, or until solid.

Melt the chocolate over a double boiler or in the microwave, stopping every 30 seconds to stir, until smooth. Let cool slightly.

Using a fork, dip the chilled balls into the melted chocolate, tapping off the excess, and placing the balls back onto the baking sheet.

Sprinkle truffles with crushed graham cracker and chill until set.