Line a large baking sheet with parchment paper & set aside.

Place the sugar cookies in a food processor & pulse until you have fine crumbs.

Add in cream cheese & process again until well-combined.

Scoop 1 tbsp of dough mixture & roll between hands to form 1″ balls & then place on a prepared baking sheet.

Place the rolled dough into the freezer for about 30 minutes.

While the dough is chilling you can melt the chocolate by placing in a microwave-safe bowl & heating in the microwave at 50% power for 30 seconds.

Stir & microwave again for 20 seconds at 50% power level.

Continue until chocolate is smooth.

Remove the chilled dough from the freezer.

Use 2 forks to dip the chilled dough balls into the melted chocolate, turning to coat. Tap off any excess chocolate before returning the truffle to the baking sheet.

Immediately top with desired sprinkles.

Repeat the process until you have coated all of the chilled dough balls.