Don't sweat it if you can't pick which cookies to use—these cookie truffles are so easy to make, you'll be making another batch in no time!

Cookie Crumble Truffles

Line a large rimmed baking sheet with parchment paper; set aside.

Place cookies in food processor and process until cookies resemble fine crumbs. Transfer to medium bowl; stir in cream cheese until well combined. 

Shape cookie mixture into 1-to-1½-inch balls. Place balls on prepared baking sheet; freeze for 30 minutes. 

Meanwhile, divide chopped white chocolate among 3 large prep dishes or small bowls. Microwave on HIGH at 30-second intervals just until melted, stirring after each interval. Stir in a few drops food coloring into each prep dish.

Using fork to hold cookie ball, spoon tinted white chocolate over the cookie ball to coat. Return cookie ball to prepared baking sheet. Repeat coating with remaining cookie balls and tinted melted white chocolates. Garnish with sprinkles, if desired. Let stand until white chocolate is set. Store in an airtight container in fridge for up to 1 week. 