1 (9 oz) package Girl Scout Thin Mint Cookies (or Keebler Grasshopper cookies)

4 ounces cream cheese (softened)

1 (12 oz) bag Guittard's Green Mint Chips (I just found these at the grocery store)*

Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
Place baking sheet in the fridge for 30 minutes.
Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
Add food coloring to melted white chocolate chips if using white chocolate.
Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
Sprinkle on cookie crumbs for garnish, if desired.
Place truffles in the fridge for a few minutes to set up.