Preparation Steps

• Crush the sugar cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
• In a medium bowl, combine the cookie crumbs and cream cheese frosting. Mix until well combined and the mixture holds together when pressed.
• Roll the mixture into small balls, about 1-inch in diameter. Place them on a parchment-lined baking sheet and freeze for at least 15 minutes.
• Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Melt the milk chocolate chips separately using the same method.
• Dip each frozen truffle into the melted white chocolate, coating it completely. Let excess chocolate drip off. If desired, drizzle with melted milk chocolate and immediately add sprinkles before the chocolate sets.
• Place the finished truffles back on the parchment-lined baking sheet. Refrigerate for at least 15 minutes to allow the chocolate to set completely.