In a food processor or by hand, finely crush cookies. Add cream cheese and mix until evenly combined (filling should have a fudgy texture and appearance).
Shape into 36 (1-inch) balls. Freeze 10 minutes.
Meanwhile, set Andes Candies in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments.
Using a spoon, carefully roll chilled balls in melted candies. Place in single layer in baking sheet lined with parchment or a silicone mat.
Refrigerate 30 minutes or until firm.
If desired, melt candy melts in a double boiler or microwave as outlined above. Carefully stir in a few drops of green food coloring to create a minty green color.
Using a spoon, carefully drizzle the melted mint-colored chocolate over the truffles. Chill until firm, about 30 minutes.