Place the entire package of cookies in a food processor.

Process the cookies on high until the mixture resembles course sand.

Pour cookie mixture into a large bowl with 4 oz of room temperature cream cheese.

Mix until combined.

Using a cookie dough scoop or a tablespoon take the thick cookie mixture and roll into balls. Place on a baking sheet lined with a Silpat liner or parchment paper. Freeze for 30 minutes.

Once the unfinished truffles are frozen, pour your chocolate chips into a microwave-safe bowl. Microwave in 30 second intervals and stir often until all the chocolate chips are just melted. It should take 2 minutes or less. Be watchful as you don't want your chocolate to burn!

Remove truffles from freezer and dip one by one into melted chocolate. Using a fork, set the truffle on the tines to let the chocolate drip off while lightly tapping the side of the bowl with the handle to remove the excess chocolate.

Place finished truffles on the lined cookie sheet and sprinkle immediately with decoration such as sprinkles or cookie crumbs before the chocolate hardens. Store in an air-tight container in your refrigerator for up to a week.