Place cookies into the bowl of a food processor and pulse until it is the consistency of graham cracker crumbs. Add cream cheese, vanilla, and salt then pulse until the mixture has formed a ball into one side of the bowl. Set in the freezer for 5–10 minutes or refrigerator for 15–20 minutes or until it firms up a bit.

Roll into balls using a heaping tablespoon-sized chunk of the dough. Place on a baking sheet lined with parchment paper and put back in the freezer for another 10 minutes.

Place a bowl over a sauce pan filled ¼ of the way with water. Bring water to boil and reduce heat to medium. Pour the bag of melts into the bowl and slowly melt the chocolate. When the chocolate is melted remove the bites from the freezer.

Roll the bites until they are a uniformed shape and drop one at a time into the melted chocolate. Using 2 toothpicks pick up the bites and shake off any excess chocolate. Return to parchment-papered tray. Quickly dust with coarse salt and repeat until all the bites are covered in chocolate. Now watch them fly off the plate.