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Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed. Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. I sprinkled Andes peppermint crumbles on top of the truffles before the chocolate hardened. Let cool. Store in airtight container, in refrigerator.
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