First, place all cookies in a bag or bowl to crush them in. Crush the cookies until they are almost like a fine powder. As fine as you can get it. 

Once cookies are crushed, add in cream cheese and peppermint extract and mix together. 

Roll dough into balls. I used a 1.5 tbsp cookie scooper. Place the balls on parchment paper on a baking sheet. 

Place baking sheet in the fridge for one hour. 

As you’re about to take out the balls, melt the chocolate chips in a microwave safe bowl in the microwave for no more than a minute. 

When you take out the chocolate chips, add in plant milk. Mix together until it’s smooth. 

Take the balls out of the fridge and scoop chocolate on top. I used the cookie scooper to scoop the chocolate on top. You could always dip it, it’s up to you!

I then crushed the candy canes, and sprinkled them on top. 

Place the truffles in the freezer for one hour until firm. 

Enjoy!