Line a baking sheet or tray with parchment paper; set aside.
Pulse cookies with filling in a food processor until finely ground.
Beat the cream cheese in a large bowl with an electric mixer until smooth and creamy. Add cookie crumbs and stir until very well combined.
Use a 1-tablespoon cookie scoop to portion the cookie mixture and roll into balls. Place onto the prepared baking tray. Cover and freeze for 30 minutes, until firm.
Place melting wafers in a microwave-safe bowl and melt according to the package directions.
Using a fork, dip the balls into the melted chocolate, allowing the excess chocolate to drip back into the bowl. Place the dipped balls back on the baking sheet. If desired, sprinkle with cookie crumbs or sprinkles.
Refrigerate for 30 minutes, until firm.
Notes
Make ahead tip
Store in a single layer in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. Let stand at room temperature for about 30 minutes before serving.