Place cookies in the bowl of a food processor and pulverize into small crumbs.

Remove 2 tablespoons of the cookie crumbs to decorate the top of the truffles, if desired.

Add the cream cheese into the food processor and process until the mixture is fully combined and clumps into a “dough.”

Use a tablespoon or a cookie dough scoop to make balls of the mixture and place each ball on a baking sheet lined with parchment paper.

Chill in the freezer for 5-10 minutes to firm the dough a bit.

Roll each ball between the palms of your hands to form a smooth ball. Place the tray back into the freezer for an additional 10-15 minutes.

Place the melting wafers and shortening (if using) in a microwave-safe bowl and heat in 30 second increments, stirring between each interval, until the wafers are melted through and are smooth.

Working on one ball at a time, dip the solid ball into the melted chocolate, tossing it to coat completely. Lift from the chocolate using a fork or dipping tool. Tap off excess chocolate and place the ball on a clean sheet of parchment paper.

If desired, sprinkle a pinch of reserved cookie crumbs over the top of the truffle before the chocolate sets and hardens.

Continue dipping all of the truffles.

Place the remaining melted chocolate in a small plastic bag and snip off the corner. Drizzle a bit over the top of the truffles for decoration.

Once the chocolate has set, the truffles are ready to eat!