In a large mixing bowl, beat together cream cheese and confectioner’s sugar until smooth, about 2-3 minutes.

Add in peppermint extract and mix on low speed for about 1 minute until fully incorporated.

In a microwave-safe bowl, combine semisweet chocolate chips with crushed Andes mints. Heat at 50% power in 30-second intervals until melted and smooth, about 1-2 minutes.

Pour melted chocolate mixture into cream cheese blend and mix on low until fully combined, about 1-2 minutes.

Spoon the mixture onto plastic wrap, form into a log, wrap tightly, and refrigerate for 45 minutes.

Remove from refrigerator, scoop into one-inch balls, and roll between your hands.

Melt milk chocolate wafers at 50% power in the microwave, stirring frequently until silky.

Dip each truffle in melted chocolate, place on parchment-lined tray, and sprinkle with chopped Andes mints if desired.