In a large mixing bowl, combine cream cheese and confectioner's sugar. Blend until smooth and creamy, about 2-3 minutes. Add peppermint extract and mix until incorporated.

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

Pour melted chocolate mixture into the cream cheese mixture and fold until fully combined.

On plastic wrap, spoon chocolate mixture and shape into a log. Wrap tightly and refrigerate for about 45 minutes until solid.

Cut the log into 1-inch sections and roll each piece into a ball.

Melt milk chocolate wafers in the microwave. Dip each truffle into chocolate, shaking off excess, and return to tray.

Sprinkle with chopped Andes mints or drizzle with melted chocolate. Allow to set at room temperature or refrigerate.