Start off by expertly crushing 9 of your cookies into very fine crumbs inside of a food processor. Put those to the side for now, as they will come back into play later on in the recipe.
Now, take the remaining 36 cookies, and crush those into fine crumbs, as well. When you’ve accomplished that, take all of those cookie crumbs, and transfer them into a bowl.
In this bowl, add in your cream cheese, and mix everything together until both elements are intricately incorporated with one another.
Then, with your hands, roll that delicious cookie blend into 42 equally-sized spheres. Each of them should be roughly 1” in dimension.
Next, once you’ve melted your chocolate, you will stir in your desired amount of tincture. Stir it all up to the best of your ability, to ensure that the potency has been evenly distributed amongst the melted chocolate.
At this point, you’ll dip each of those balls into the chocolate, one by one. When you’ve completed each dip, you will place the ball onto a baking sheet that has been previously lined with parchment paper.
When you’ve completed the dipping procedure for all of your cookie balls, use those reserved cookie crumbs as an added topping.
Upon completing that step, put those cookie balls into the fridge for no shorter than 60 minutes. Then, when it’s time, you can remove them from those cold confines, pick out your favorite one (or two) and start eating!