Line a baking sheet with parchment paper. Place 18 cookies in the bowl of a food processor. Remove and discard the filling from the remaining 18 cookies and place the cookies in the food processor. Whirl until you have fine crumbs, about 2 minutes.

In a medium bowl, pour in the cookie crumbs and add the softened cream cheese. Mix with a hand mixer until it is all combined and you no longer see white cream cheese.

Form the mixture into one inch balls and place on the baking sheet. You will make about 30-36 balls. Place in the freezer for at least 8 hours or over night.

In a plastic microwave safe bowl, melt ⅔ of the chocolate starting with one minute and then 30 second intervals. Heat to 115°F. Add the ⅓ of the seed chocolate that you did not melt and stir until the temperature comes down to 89°F Now you are ready to dip.

Take a ball and dip it in the chocolate, completely covering the ball with chocolate. Pull out with a fork from the bottom of the ball and tap the side of the fork on the edge of the bowl to allow the excess chocolate to drip off the ball. Place back on the baking sheet to set. Repeat until finished with all the balls. They will harden fairly quickly because they are cold. Enjoy!