In a large bowl, stir together crushed sugar cookies, softened cream cheese, vanilla extract, and salt until a uniform dough forms—think peanut butter cookie dough, but sweeter.

Cover the bowl and refrigerate for 15–20 minutes; this firms it up and makes rolling a breeze.

Scoop about 1 tablespoon of dough (use a small cookie scoop!), then roll into tight 1-inch balls—no cracks, please. Set them on a parchment-lined tray.

Pop the tray into the freezer for 10–15 minutes—this ensures the chocolate coating adheres without melting the centers.

In a microwave-safe bowl, heat chocolate chips and coconut oil in 20-second bursts, stirring between each, until just smooth—avoid scorching. Alternatively, use a double-boiler on low heat.

Using a fork or dipping tool, submerge each ball in melted chocolate, letting excess drip off. Return to parchment and, if you like, sprinkle holiday sprinkles or crushed candy canes while the coating’s still soft.

Refrigerate for another 10–15 minutes until the chocolate firms up—then move them to a serving platter.