Let cream cheese come to room temperature and is soft.

Crush cookie in a NutriBullet or blender, stopping to scrape and shake until crumbled.

Add spice, molasses, and cream cheese.

Mix again.

Form into a dough ball and wrap in parchment paper.

Freeze for 2 hours.

Let sit out at room temperature for 15 minutes.

Roll into small balls (24-32 depending on size).

Place on parchment paper and then refrigerate for another 2 hours.

Melt chocolate and oil either over a double boiler or in the microwave at 50% power. Slowly.

With 2 spoons, dip balls in the chocolate and place on parchment paper.

Drizzle with leftover chocolate.

Store in fridge.