Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer, add cookies, cream cheese and Bailey’s Irish Cream. Mix on low speed, until the cookies are crushed and incorporated into the cream cheese. The dough will be sticky.
Roll tablespoon amounts of dough and place on the prepared baking sheet. Once you have rolled out all the truffles, dip them in a small dish of cocoa powder and roll each truffle again. Since the dough is soft and sticky this step will ensure a smooth and even surface.
In a double broiler or microwave, melt down the milk chocolate. Carefully dip each truffle into the melted chocolate, then transfer back to the baking sheet to set.
Next, melt the white chocolate. With a spoon, drizzle the white chocolate over the entire tray of truffles, then quickly sprinkle with green sprinkles before the white chocolate sets.
Cover gently with plastic wrap and refrigerate for a couple of hours before serving.