2cups(12oz/ 340g) white chocolate (chocolate bar not chips)
Sprinkles for garnish
Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well combined and mixture can be pressed into a ball. This should take 1 to 2 minutes.
Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes, or the refrigerator for 1 hour.
In medium bowl, melt white chocolate in the microwave for 1 1/2 -2 minutes in 30 second increments until fully melted.
Remove the cookie truffles from refrigerator. Using a spoon or two forks, dip and roll chilled cookie truffle in the white chocolate. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining cookie truffles.
Store in an airtight container in the fridge for up to a week.