- 16 oz chocolate sandwich cookies
- 8 oz cream cheese, room temperature
- 24 peppermint candies, crushed
- 16 oz semisweet chocolate
Process chocolate sandwich cookies in a food processor into fine crumbs; place in a medium bowl. (Or crush the cookies in a large resealable plastic bag with a rolling pin.) Add cream cheese and mix until well blended.
Roll the mixture into 1-inch balls. Refrigerate 1 to 3 hours, until firm.
Melt chocolate in a double boiler, using care not to burn. (Or melt in the microwave using Low power in short bursts.)
Dip chilled balls into melted chocolate and place on baking sheet lined with wax paper. Sprinkle with crushed peppermints.
Refrigerate until ready to serve.