Heat oven to 375°F.

Make and bake cookies as directed on pouch, using oil, water and egg.

Cool completely, at least 15 minutes.

Line cookie sheet with waxed paper.

In food processor, place half of the cookies.

Cover; process until fine crumbs form.

Remove; set aside.

Repeat with remaining cookies.

Return first batch of crumbs to food processor; add cream cheese and hazelnut spread.

Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes.

Using small cookie scoop, shape mixture into 1¼-inch balls; place on cookie sheet.

Refrigerate 15 minutes.

In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips are softened and mixture can be stirred smooth.

Remove half of the cookie balls from refrigerator.

Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate.

Return to cookie sheet; immediately decorate top with sprinkles.

(If chocolate has cooled too much, reheat in microwave.)

Refrigerate truffles about 10 minutes or until coating is set.

Repeat with second half of cookie balls.

Store covered in refrigerator