8ouncesblock-style cream cheese(softened to room temperature)
10ouncesdark chocolate melting wafers
10ounceswhite chocolate melting wafers
sprinkles or extra melting chocolate (for decorating)
In the bowl of a large food processor, add the cookies and pulse into crumbs.
Add the cream cheese and blend until fully incorporated.
Using a tablespoon-sized cookie scoop, portion the mixture onto a parchment-lined baking sheet. Roll the mixture into balls. If the mixture is tacky, refrigerate for 30-60 minutes until firm enough to roll. The amount of time will depend on how soft the cream cheese is and how warm it is in your kitchen.
Place the sheet pan in the freezer for 15-30 minutes. TIP: It's much easier to dip the balls in chocolate when they are firm.
Add the dark chocolate melting wafers to a glass, microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring after each interval, until fully melted and smooth.
Using a fork or dipping tool, dip a cookie ball into the chocolate and tap the fork on the side of the bowl to allow the excess chocolate to drip off. Transfer the ball to the parchment-lined pan, using a toothpick to slide the ball off of the fork. Repeat with half of the cookie balls.
Repeat this process using the white melting wafers to coat the other half of the cookie balls.
To decorate, drizzle white chocolate on the dark chocolate-coated balls and dark chocolate on the white balls. Alternatively, decorate with colored candy melts.
Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
If the cookie balls are falling apart, you may have used too many cookies or not enough cream cheese.
To make ahead, portion the cookie mixture into balls, cover, and refrigerate for up to one day before coating them with chocolate.