In the bowl of a food processor, pulse the cookies until finely ground. Add the cream cheese, vanilla extract, and peppermint extract, and pulse until well combined. Remove to a bowl, cover and chill until firm, 1 hour or so.
Using a small 2-teaspoon, spring loaded scoop, form balls and place on parchment lined baking sheet. Freeze for 30 minutes.
Prepare shell. In a small bowl, combine melted coconut oil, honey, and vanilla extract. Stir well. Sift cocoa powder and gently fold into coconut oil mixture until well combined. Cool before spooning over frozen truffles.
Place the truffles on a wire cooling rack and spoon the cocoa shell coating over the truffles. Chill once again before decorating with melted white chocolate drizzle.
