What You’ll Need
Step One: In a food processor, pulse the store bought cookies until they are crumbly. Do not pulse into fine crumbs: allow them to be a little chunky.
Step Two: In a separate bowl, thoroughly combine the cookie crumbs with the cream cheese by hand.
Step Three: When the mixture is well-combined, roll it into little balls. Once each ball is formed, pinch the top to form an egg shape.
Step Four: Insert a toothpick into the pointed top of each of the balls and lay on wax paper. Place them in the freezer for 15 minutes.
Step 5: Once 15 minutes have passed, take the truffle balls out of the freezer and begin to prepare the melting chocolate according to the directions.
Step 6: Pick the truffles up by the toothpicks and fully submerge them into the melted chocolate. Remove when coated, then lay on wax paper.
Step 7: Place the truffle eggs back into the freezer and allow them to harden. Keep refrigerated until ready to serve. Remove toothpicks before serving.