Place both packages of Thin Mints into a food processor and process until finely crushed.

Add the cream cheese into the cookie crumbs and pulse until combined.The mixture will be thick and should hold together if you squeeze a handful of it.

Using your hands, roll the mixture into 30-35 one-inch balls. Place the balls onto a wax paper or parchment lined cookie sheet. Freeze the truffles for about 20 minutes. (Try not to skip this step. It's much simpler to dip them when they're cold and solid.)

Place the chocolate chips or Candy Melts in a microwave-safe bowl and melt in the microwave for one minute. Remove the bowl, stir, and return to the microwave for one more minute.(Microwave time might vary based on how high of a setting it's on.)

Working with one truffle at a time, coat in the melted chocolate. To do this, take a toothpick or bamboo skewer and stab the truffle just partway. Swirl the truffle around in the chocolate until evenly coated. Remove the truffle (still attached to the skewer) and tap the skewer on the side of the bowl to remove any excess chocolate. Place back onto the lined cookie sheet and gently twist the skewer out of the truffle.

Once truffles are set, drizzle with white chocolate, if using.

Place finished truffles in the refrigerator for at least 10 minutes so that the chocolate sets. Store leftover truffles, covered, in refrigerator.