Start by placing your sugar cookies in a food processor or sealed plastic bag. Crush them until they turn into fine crumbs, which should take about 1-2 minutes.

In a large mixing bowl, combine the crushed sugar cookies with softened cream cheese and a teaspoon of vanilla extract. Mix until a dough-like consistency forms, about 3-5 minutes.

Using a cookie scoop or your hands, roll portions of the dough into 1-inch balls and place them on a parchment-lined baking sheet.

Refrigerate the truffle balls for 30 minutes to help them firm up.

In a microwave-safe bowl, heat the chocolate in 30-second intervals, stirring in between until completely melted and smooth, about 1-2 minutes.

Dip each chilled ball into the melted chocolate, ensuring each truffle is evenly coated.

While the chocolate coating is still wet, add your chosen toppings and press them onto the truffle surface.

Allow the truffles to sit undisturbed until the chocolate coating hardens, about 20 minutes at room temperature.