Ingredients:

  • 1 (14.3 ounce / 405g) package Oreo cookies, regular, not double-stuffed
  • 8 ounces (227g) cream cheese, softened (full-fat or reduced-fat)
  • 12 ounces (340g) semi-sweet chocolate chips or coating chocolate
  • 1 tablespoon (15ml) vegetable shortening (optional, for smoother melting)
  • Sprinkles (optional)
  • Chopped nuts (optional)
  • White chocolate drizzle (optional)

Instructions:

  1. Crush the Oreos: Use a food processor or place Oreos in a resealable bag and crush finely with a rolling pin.
  2. Combine Oreo Crumbs and Cream Cheese: In a large bowl, beat the softened cream cheese until smooth. Add the crushed Oreos and mix until well combined.
  3. Chill the Mixture: Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.
  4. Shape into Balls: Roll the chilled Oreo mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
  5. Melt the Chocolate: Melt the chocolate chips (and shortening, if using) in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
  6. Dip the Balls: Dip each Oreo ball into the melted chocolate, coating completely. Use a fork or dipping tools to remove the ball and allow excess chocolate to drip off.
  7. Decorate (Optional): Immediately sprinkle with sprinkles, chopped nuts, or drizzle with white chocolate.
  8. Set the Chocolate: Place the coated Oreo balls back on the parchment-lined baking sheet. Refrigerate for at least 15 minutes to allow the chocolate to set completely.