In a large mixing bowl, combine softened cream cheese and confectioner's sugar using a hand mixer until the mixture is smooth and creamy, about 2–3 minutes.

Add a few drops of peppermint extract for that delightful minty flavor, mixing thoroughly until well blended.

In a microwave-safe bowl, melt the semisweet chocolate chips and crushed Andes mints on 50% power, stirring every 30 seconds until fully melted and smooth.

Pour the melted chocolate into the cream cheese filling and mix until fully combined.

Transfer the mixture onto plastic wrap, shape it into a log, and refrigerate for about 45 minutes.

Once chilled, roll the mixture into one-inch balls and place them on a parchment-lined tray.

Melt the milk chocolate wafers in the microwave and dip each truffle until fully coated.

Sprinkle chopped Andes mints on top of each truffle immediately after dipping.

Allow the coated truffles to set at room temperature or refrigerate until the chocolate hardens.