Place the Oreos in the food processor & pulse until you have medium-fine crumbs.
Add the cream cheese & mint flavoring & pulse until fully combined.
Take tablespoon size portions & roll into balls & place on parchment lined baking sheet.
Freeze a minimum of 2 hours but preferably overnight.
Once the truffles are frozen, place the semi-sweet chocolate chips in a double boiler & melt over medium heat. Or you can microwave for 1-2 minutes at 50% power, stirring every 30 seconds.
Take the truffles one by one & dip into the melted chocolate to coat & then return them to the baking sheet.
Immediately add a pinch of jimmies on top before the chocolate hardens.
Keep refrigerated - store in an airtight container.