Crush the cookies: Add cookies to a food processor and pulse until fine crumbs are achieved. Alternatively, put them in a heavy zip-top bag and use a rolling pin.

Mix with cream cheese: In a bowl, combine cookie crumbs with cream cheese and a pinch of salt, and mix until it becomes a thick, uniform dough.

Roll: Scoop about 1 tablespoon of dough per ball, roll them between your palms, and place them on a parchment-lined sheet.

Chill: Place the tray in the freezer for 15 minutes or in the fridge for 30 minutes.

Coat: Melt chocolate in the microwave in short bursts, stirring between each, until smooth. Dip each ball into the melted chocolate.

Remove excess chocolate and return the ball to the parchment.

Decorate: While coating is wet, add sprinkles or candy cane bits. Drizzle contrasting chocolate if desired.

Set: Allow the chocolate to firm up at room temperature or in the fridge.