Place the Oreo cookies into a food processor and pulse until finely crushed, resembling sand.

In a mixing bowl, combine these crumbs with softened cream cheese and a splash of mint extract. Blend until smooth.

Cover the mixture with plastic wrap and chill in the refrigerator for about 30 minutes.

Roll the chilled mixture into bite-sized balls, roughly 1 inch in diameter.

Melt chocolate in a microwave-safe bowl in 30-second intervals until smooth. Dip truffles in chocolate.

Refrigerate the coated truffles for about 15-20 minutes until the chocolate sets.

Serve as is or add decorative touches like crushed Oreos or sprinkles.