Line a large cookie sheet with parchment paper. Set aside.

Place the cookies in a food processor and process until fine crumbs form.

Pour the cookie crumbs into a large bowl and add the softened Neufchatel cheese. Mix on medium with an electric mixer until completely combined or mix by hand.

Form the mixture into balls, about 1 tablespoon of batter per ball. You should have about 30 balls. Place them on a plate and freeze for about 30 minutes.

Place the chocolate chips in a large microwave-safe bowl and microwave on high for 1 minute. Stir well, then microwave for another 30 seconds if needed. Stir until smooth.

Remove the truffle balls from the freezer and dip each ball in the melted chocolate using a fork. Place on the prepared pan.

Add sprinkles immediately if using, or let the chocolate set for about 15 minutes, then drizzle with melted candy melts.

To melt candy melts, place them in a small microwave-safe bowl and microwave on high for about 1 minute, stirring until smooth. Pour into a small resealable storage bag, seal the bag, and cut off a tiny corner. Squeeze the melted candy melts over the truffles in a zigzag pattern.

Refrigerate for about 15 minutes to set. Store in an airtight container in the refrigerator for up to a week.