Place the Golden Oreo cookies into a food processor and pulse until they reach the consistency of fine crumbs.

In a large mixing bowl, combine the cookie crumbs and softened cream cheese. Mix using a hand mixer or spatula until a uniform dough forms with no white streaks of cream cheese remaining.

Line a baking sheet with parchment paper or a silicone mat.

Scoop approximately 1 tablespoon of the mixture and roll between your palms to form a 1-inch ball. Place on the prepared baking sheet.

Refrigerate the truffles for at least 60 minutes or freeze for 30 minutes to ensure they are firm enough for dipping.

Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until the chocolate is completely smooth.

Using a fork or dipping tool, submerge each chilled truffle ball into the melted chocolate. Tap the fork against the side of the bowl to remove excess coating.

Transfer the coated truffle back to the baking sheet and immediately garnish with sprinkles before the chocolate sets.

Refrigerate for an additional 15 minutes until the chocolate shell is completely hardened.