1 package (10 ounces) Girl Scout Thin Mint cookies or Keebler Grasshopper cookies
4 ounces cream cheese, room temperature
1 bag (12 ounces) green mint chips, or Andes Creme de Menthe baking chips
white chocolate chips and sprinkles for decorating (optional)
In a food processor, pulse the cookies a few times, then blend down until they are just crumbs. Add the cream cheese and blend until completely incorporated. Roll mixture into 1/2-inch to 1-inch balls, and place on a parchment lined plate or baking sheet. Refrigerate for 30 minutes to make dipping easier. Melt the mint chips in a microwave safe bowl in 30-second increments. Stirring each time. Roll each ball in the melted chocolate until completely coated. Use a fork to scoop it out and let excess chocolate run off. Place on wax or parchment paper. Return to fridge to help chocolate to set.
To decorate truffles, simply drizzle with remaining chocolate, or melt white chocolate and drizzle over truffles and sprinkle with festive sprinkles.