Ingredients:

  • 1 (14.3 oz) standard package Oreo Cookies (400g), do not remove filling
  • 8 oz block Full-fat Cream Cheese, softened to room temperature (225g)
  • 16 oz Dipping Chocolate (Dark, milk, or white) (450g)
  • 1 teaspoon Coconut Oil or Vegetable Oil (optional, 5ml)
  • 2 Tablespoons Crushed Oreos or Sprinkles (For Garnish)

Instructions:

  1. Process the Cookies: Place the entire package of Oreo cookies (including the creamy filling) into a food processor. Pulse until the cookies are finely ground, resembling coarse sand.
  2. Combine Ingredients: Transfer the ground Oreos to a large mixing bowl. Add the 8 oz of softened, room-temperature cream cheese.
  3. Mix the Dough: Use a spatula or low-speed hand mixer to combine thoroughly until a cohesive, sticky, dark brown dough forms, ensuring no streaks of white cream cheese remain.
  4. Portion and Roll: Using a small cookie scoop (1-inch) or measuring spoon, scoop uniform portions. Roll tightly between your palms into smooth, dense spheres.
  5. Initial Chill: Place the rolled truffles onto a parchment-lined baking sheet. Chill in the refrigerator for a minimum of 30 minutes until they are firm to the touch.
  6. Prepare the Chocolate: Melt the dipping chocolate using a microwave or double boiler until smooth. Stir in the optional coconut oil to thin the chocolate slightly.
  7. Dip the Truffles: Remove the chilled Oreo Balls from the fridge. Using a dipping fork, gently drop one truffle into the melted chocolate, turning to coat completely. Tap the fork against the side of the bowl to allow excess chocolate to drip off.
  8. Garnish: Transfer the coated truffle back to the parchment-lined tray. If garnishing, sprinkle the topping (crushed Oreos, sprinkles, etc.) immediately while the chocolate is still wet.
  9. Final Set: Repeat with the remaining truffles. Place the finished truffles back into the refrigerator to chill and set completely (about 30 minutes). Store in an airtight container.