Place cookies in a zip-top bag and crush with a rolling pin or pulse in a food processor until fine crumbs form, with a few small chunks for texture.

Mix the softened cream cheese into the crumbs by hand or with a mixer on low until a uniform dough forms with no streaks.

Refrigerate the mixture for 10–15 minutes to firm up, making it easier to roll into balls without sticking to your hands.

Scoop heaping teaspoons of chilled dough and gently roll into 1-inch balls using lightly greased or damp hands.

Place the balls on a parchment-lined tray and freeze for 10–20 minutes until slightly firm but not rock hard.

Heat candy melts in the microwave in 20-second intervals, stirring between bursts until completely smooth and pourable.

Use a fork or dipping tool to submerge each ball in melted chocolate, tapping off excess before placing back on parchment.

While the coating is still wet, sprinkle decorations as desired, then chill for 15–20 minutes until the chocolate is fully set.