We will start by preparing our kitchen. Gather your mixing bowls and ingredients.

Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove.

Now it's time to have some fun! In a medium sized plastic bag, add your cookies and crush them to fine crumbs. (This can also be done in a food processor, if you want to cut out a little bit of time and fun).

In a standard kitchen aid mixer or similar, add the cookie crumbs and 4 ounces of cream cheese - blend on high until it is well combined and creamy. (This step can also be done by hand or using a handheld mixer)

Once the mixture is well blended, using a 2 Tablespoon cookie scoop, scoop dough and roll into even balls. Place balls on prepared cookie sheet.

Allow balls to set in the fridge for a minimum of 30 minutes before coating. This will help so the balls don't fall apart in the warm chocolate coating.

Next, melt chocolate coating. Once fully melted add peppermint extract and mix well.

Gently coat each ball in chocolate mixture and return to prepared baking sheet. Quickly coating the top of each truffle with desired toppings (cookie crumbles, sprinkles, etc.) before the coating is fully dried.

Place the balls in the fridge to fully develop before serving.

Serve & Enjoy