30sugar cookies (I use two 5-ounce bags of the Pepperidge Farm sugar cookies)(if using homemade sugar cookies they need to be a few days old. Hard sugar cookies work best.)
6ouncescream cheese, softened
1 to 2 bags (10 ounces)white chocolate melting wafers(I use the Ghirardelli brand)
Place the cookies in a food processor or blender. Blend until they are fine crumbs. Add the cream cheese and vanilla. Blend again until combined. It will resemble cookie dough.
Line a large baking sheets with parchment paper. Scoop dough balls with a small cookie scoop then roll into balls. Place on prepared baking sheet.You should get 22 truffles total. Freeze for 30 minutes or until firm.
Melt chocolate wafers according to package directions until smooth.Dip each frozen ball into the melted chocolate using a fork; let excess chocolate drip off then place onto baking sheet. Add sprinkles immediately after dipping before the chocolate sets. Place truffles in the fridge until ready to serve. Keep any leftovers stored in the fridge for up to 5 days.
**If using homemade sugar cookies make sure they are hard (a few days old) for best results.