Line a baking sheet with parchment paper. This helps keep the truffles from sticking and makes clean up easier.

Place the cookies in a food processor and pulse until they turn into fine crumbs, sandy in texture. If you do not have a food processor you can crush the cookies manually: place them in a large resealable plastic bag and crush with a rolling pin, then transfer crumbs to a large bowl.

Add the softened cream cheese to the cookie crumbs. Pulse in the food processor until the mixture forms a smooth, uniform dough. If using a bowl, stir vigorously with a wooden spoon or electric mixer until fully combined. Scrape the sides of the bowl as necessary to ensure all ingredients are fully and evenly blended.

Use a small ice cream scoop or two spoons to portion the mixture into even sized balls. Place each ball onto the prepared baking sheet. Once all the balls are shaped, put the tray in the freezer for about 20 minutes — this helps them firm up so they hold together when dipped.

While balls chill, melt the white chocolate. Place the chocolate in a microwave safe bowl and heat in 30 second intervals, stirring well between each interval until completely smooth. Be careful not to overheat — white chocolate burns easily.

Remove the chilled cookie balls from the freezer. Using a fork or dipping tool, dip each ball into the melted chocolate, coating evenly. Gently tap off excess chocolate against the side of the bowl.

Return each coated ball to the parchment lined baking sheet. While the chocolate is still wet sprinkle with festive sprinkles or crushed cookie crumbs.

Let the truffles sit until the chocolate sets — about 10 to 15 minutes at room temperature or faster in the fridge. Once set, they are ready to enjoy.