Grind up your sugar cookies in your food processor. This process will only take a few seconds.
Add your cream cheese to the food processor and blend again. My machine stops after a few seconds once everything is combined into a lump.
Take out your mixture and knead it in your hands for a few seconds to make sure everything is nice and combined.
Take about a tablespoon worth of dough and using the palms of your hands make circular motions to form your cookie dough into bite-size cookie balls (this recipe should yield roughly twelve 1-inch cookie balls).
Place your balls of dough onto a lined cookie tray and place the tray in the freezer for about 30 minutes to harden your cookie truffles.
When your truffles have hardened, start melting your chocolate as per the packaging's instructions.
Add one cookie ball at a time into the melted chocolate. Use your instrument of choice to do this process. I like using a small spoon to pour the chocolate over my cookie ball and then use my fork to scoop out the truffle. By using the fork, you can then gently shake the fork to allow any extra chocolate to drip off.
Place your coated truffle on your lined cookie sheet and immediately add your sprinkles or cookie crumble (don't wait, the chocolate dries quickly).