How to Make Sugar Cookie Truffles

• Line a baking sheet with parchment paper.
• Using a food processor, process cookies until mixture is in crumbs. (2 ¼ to 2 1/2 cups cookie crumbs needed)
• Add cream cheese, vanilla, and salt to cookie mixture and process again until well combined and mixture can be pressed together without crumbling.
• Using a small cookie scoop, form cookie mixture into small balls and place on the baking sheet. Repeat until all mixture is used and place baking sheet in freezer for 10-15 minutes.
• Melt chocolate by microwaving on low in 20 or 30 second intervals, stirring in between, until white chocolate is completely melted. Or melt the chocolate candy melts according to package directions, until melted and smooth.   If melting white chocolate chips, you may want to add 2 teaspoons coconut oil to help the chocolate thicken up and harden faster, like magic shell chocolate!  
• While the balls are chilled, dip them in the melted chocolate and transfer them back on baking sheet.
• Use a fork to dunk the truffle balls into the chocolate one at a time to fully coat. Tap the fork on the side of the bowl to let any excess chocolate drip off.
• Top with sprinkles every few truffles as chocolate on truffles will start to firm up. That way the sprinkles stay on the chocolate.
• When all truffles are dipped and decorated, return to freezer for 10-15 more minutes to set.
• Once the chocolate has set on the truffles, place in fridge or freezer until ready to serve. If placing in freezer, make sure to pull them from freezer the night before, to let them thaw completely in the fridge until you're ready to serve them.