Cookie Truffles

In a food processor, pulse the expired cookies until they become fine crumbs.

Add the cream cheese to the food processor and pulse until well combined.

Using your hands, roll the mixture into small truffle-sized balls. Place them on a parchment-lined baking sheet.

Chill the truffles in the refrigerator for about 30 minutes to firm up.

In a microwave-safe bowl, melt the chocolate chips in short intervals, stirring in between until smooth.

Dip each truffle into the melted chocolate, ensuring they are fully coated. Use a fork to remove excess chocolate.

Optional: Roll the coated truffles in sprinkles or crushed nuts for additional flavor and texture.

Place the coated truffles back on the parchment-lined baking sheet and refrigerate until the chocolate sets.

Store the cookie truffles in an airtight container in the refrigerator.

Note: Ensure the cookies don't have any signs of spoilage before using them in this recipe.