1-First, line an 18 by 13-inch baking sheet with wax paper or parchment paper to keep things neat.

2-Then, place the 36 chocolate sandwich cookies, with their cream filling intact, into a food processor and pulse until they’re finely crushed; if you don’t have one, crush them in a resealable bag using a rolling pin for that satisfying crunch.

3-Next, add the softened cream cheese to the cookie crumbs and mix until everything is well combined pulse in bursts if you’re using the food processor, or stir by hand for a more hands-on approach.

4-Scoop the mixture using about 1 tablespoon (15ml) per portion, shape it into 1-inch balls, and place them on your prepared baking sheet.

5-Pop those balls in the freezer for 15 minutes to firm up; meanwhile, crush the extra 3 cookies for topping if you want that added texture.

6-Once they’re chilled, melt the candy coating or chocolate as per the package directions, stirring to get it nice and smooth.

7-Dip each frozen ball into the melted chocolate, using a spoon to pour coating over the top and letting the excess drip off for a polished look.

8-Immediately sprinkle with the crushed cookies or, for a peppermint twist, crushed peppermint candies, then let them set on the baking sheet.

9-Finally, store your truffles in an airtight container in the fridge they’re good to sit out for up to 2 hours, perfect for serving at parties.