Ingredients:

  • 14.3 oz Oreo Cookies (Standard, not Double Stuf)
  • 8 oz full-fat cream cheese, softened
  • 12 oz high-quality chocolate melting wafers (white or dark)
  • 1 tsp coconut oil
  • 3 extra Oreo cookies, finely crushed for garnish
  • 0.5 tsp peppermint extract (optional)

Instructions:

  1. Place the cookies in a food processor and pulse until they reach a uniform, fine powder consistency.
  2. Add the softened cream cheese (and optional peppermint extract) to the cookie dust. Process until a heavy, dark dough forms that pulls away from the sides of the bowl.
  3. Scoop 1-tablespoon portions and roll between palms to form spheres. Place on a parchment-lined baking sheet.
  4. Refrigerate the rolled balls for at least 45 minutes until they are firm and cold to the touch.
  5. Melt chocolate wafers with coconut oil in 30-second intervals in the microwave, stirring until completely smooth. Use a fork to dip each truffle into the chocolate, tapping off excess, and top with crushed cookie garnish before the shell sets.