Ingredients:

  • 1 package (14.3 oz / 405 grams) Oreo Cookies (Original flavour)
  • 8 oz (1 block / 226 grams) Cream Cheese, softened to room temperature
  • 16 oz (450 grams) Semi-Sweet Chocolate Chips or Melts
  • 1 teaspoon Coconut Oil or Vegetable Shortening (optional)
  • 2 tablespoons Crushed Oreo Cookies (for garnish)

Instructions:

  1. Process the Cookies: Place the entire package of Oreos (cookies and filling) into a food processor. Pulse until the cookies are reduced to a fine, uniform crumb texture, resembling coarse sand. Reserve about 2 tablespoons of the fine crumb for later garnishing.
  2. Combine the Base: Add the fully softened, room-temperature cream cheese to the food processor. Pulse or mix on medium speed until a thick, uniform dough forms. Stop mixing immediately once combined.
  3. Roll the Balls: Using a small cookie scoop or tablespoon measure, scoop the mixture and roll firmly between your palms into tight, smooth 1-inch (2.5 cm) balls.
  4. Initial Chill: Place the rolled balls onto a parchment-lined tray. Refrigerate for at least 30 minutes (or freeze for 15 minutes). This step is essential for firming the balls before dipping.
  5. Melt the Chocolate: Gently melt the chocolate chips with the coconut oil or shortening using a double boiler or microwave until smooth and fully liquid. Stir frequently to prevent scorching.
  6. Dip the Truffles: Remove the chilled balls from the fridge. Using a dipping fork or toothpick, submerge one ball completely in the melted chocolate. Tap the fork gently on the edge of the bowl to allow excess chocolate to drip off.
  7. Garnish and Set: Place the dipped ball back onto the parchment-lined tray. Immediately sprinkle with reserved cookie crumbs or desired decorations before the chocolate sets.
  8. Final Chill: Refrigerate the finished truffles for at least 30 minutes, or until the chocolate coating is completely firm and set.
  9. Serve and Store: Transfer to an airtight container and keep chilled until ready to serve.