In a mixing bowl, beat together 8 ounces of softened cream cheese and 2 cups of confectioner’s sugar until the mixture is smooth and creamy, about 3–5 minutes.

Gently stir in 1 teaspoon of peppermint extract until fully incorporated.

Melt 1 cup of semisweet chocolate chips and ½ cup of crushed Andes mints in the microwave in 30-second intervals until smooth.

Pour the chocolate mixture into the cream cheese blend and stir until well combined.

Scoop mixture onto plastic wrap and form into a log shape. Wrap tightly and refrigerate for at least 45 minutes.

Roll chilled log into one-inch balls and place on a parchment-lined tray.

Melt 1 cup of milk chocolate wafers and dip each truffle ball into the melted chocolate.

Optionally, sprinkle chopped Andes mints or drizzle with melted white chocolate on top.

Allow truffles to set at room temperature for about 30 minutes before serving.