How to Make It
Process crumbled cookies in a food processor until finely chopped and the consistency of sand, about 1 minute. Add cream cheese; pulse until mixture is well combined and cookies are finely crushed, about 10 times.
Shape mixture into 30 (1-inch) balls; arrange on a baking sheet lined with parchment paper. Cover; chill at least 2 hours or up to 24 hours.
Melt wafers in a microwaveable bowl according to package directions.
Working with 1 at a time, dip truffles into melted wafers, using a fork to scoop up truffle and let excess drip off between fork tines; scrape down edges of bowl as needed. Place dipped truffle on a baking sheet lined with parchment paper, and immediately sprinkle with some of the crushed peppermints.
Chill truffles until firm, about 10 minutes. Serve immediately, or refrigerate in an airtight container up to 1 week.