Using a food processor (though you could also do this by crushing the cookies in a Ziploc bag using a rolling pin—just make sure they are crushed very fine), pulse oreos until very fine crumbs.

In KitchenAid (or in a large bowl using an electric mixer or spoon) stir cream cheese until well-creamed.

Stir in cookie crumbs, stirring until well-combined (pause regularly to scrape down sides of bowl).

Roll into 1 Tbsp-sized balls and place on wax-paper lined cookie sheet.

Transfer rolled truffles to freezer and freeze for 15-20 minutes.

Once truffles have chilled, prepare your chocolate by heating it in the microwave for 30 seconds. Stir well, then return to microwave for 15 seconds and stir afterwards. Repeat 15-second heating periods until chocolate is completely melted.

Dip truffles in melted chocolate (my preferred technique for this is to balance the truffle on the width of a butter-knife blade, use a spoon to ladle chocolate evenly overtop, and then use another knife to slide the truffle back onto the wax paper) and return to wax-paper. Immediately after dipping each truffle, sprinkle with crushed peppermint candy.

Return to refrigerator and allow chocolate to harden before serving.