Ingredients:

  • 14.3 oz Oreo Cookies (standard, approximately 36 cookies)
  • 8 oz full-fat brick cream cheese, softened to room temperature
  • 12 oz semi-sweet chocolate chips
  • 1 tsp refined coconut oil
  • 2-3 additional Oreo cookies, finely crushed for garnish

Instructions:

  1. Place the 14.3 oz package of Oreo cookies into a food processor and pulse until they reach a fine, sandy texture with no large chunks.
  2. In a large mixing bowl, combine the cookie crumbs with the softened cream cheese. Mix using a sturdy spatula or hands until the white streaks disappear and a uniform, dark dough forms.
  3. Scoop approximately 1 tablespoon of dough per ball and roll between your palms to create smooth 1-inch spheres.
  4. Place the balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up the centers.
  5. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring until completely smooth.
  6. Using a dipping tool or fork, dip each chilled ball into the melted chocolate. Tap off excess coating and return to the parchment paper.
  7. Immediately sprinkle with reserved crushed cookie crumbs and refrigerate for an additional 30 minutes until the chocolate shell is fully set.