Set Philadelphia Cream Cheese out to soften about 20 minutes. Place Nutter Butter cookies in food processor, breaking down to fine crumbs. This can also be done with a blender or by hand using a bowl and hard plastic cup like a mortar and pestle. Add Philadelphia Cream Cheese to the food processor. Blend to the consistency of cookie dough. Using a small cookie dough scoop, portion out the mixture until all is scooped.
Melt chocolate candy coating according to package directions in an 8 inch by 8 inch microwave safe dish.
Drop scooped portions into chocolate a few at a time, rolling to coat evenly using chopsticks or bamboo skewers. Transfer to a cookie sheet with a layer of wax paper on it.
Once all scooped portions are coated, transfer to a refrigerator for a couple of hours. Store refrigerated.