Process sandwich cookies in a high-speed blender or food processor until pulverized into fine crumbs.

Cream the softened cream cheese in a stand mixer until aerated and free of lumps.

Fold the cookie crumbs and blue gel coloring into the cream cheese until a homogenous blue mixture is achieved.

Portion and roll the mixture into 30 uniform 1-inch spheres.

Arrange spheres on a silicone mat or parchment paper and refrigerate for 60 minutes to achieve structural integrity.

Liquefy the white chocolate using a double boiler or microwave at 50% power in 30-second increments.

Submerge each chilled sphere into the white chocolate using a dipping tool or fork, ensuring full coverage.

Transfer back to the parchment surface and immediately apply sanding sugar before the coating crystallizes.

Refrigerate for an additional 15 minutes to allow the shell to fully set.