Ingredients:

  • 1 standard package (400g) Oreo Cookies (whole sandwich)
  • 8 oz (227g) cream cheese (softened to room temperature)
  • 12 oz (340g) semi-sweet chocolate chips
  • 1 teaspoon vegetable shortening or coconut oil

Instructions:

  1. Place all Oreo cookies into the food processor. Pulse until fine crumbs are achieved. If using a rolling pin, crush them inside a sealed bag until fine.
  2. Transfer crumbs to a mixing bowl. Add the softened cream cheese. Mix thoroughly by hand or with a spatula until a uniform, thick dough forms.
  3. Cover the bowl and refrigerate the mixture for at least 30–60 minutes to stiffen.
  4. Scoop out level tablespoons of the mixture (about 1 inch diameter). Roll firmly between your palms to form smooth spheres. Place the balls onto a parchment-lined sheet.
  5. Place the tray of rolled balls back into the refrigerator for a further 30 minutes to firm up completely before dipping.
  6. Combine the chocolate chips and the shortening/coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until completely smooth.
  7. Using a toothpick or dipping fork, pierce a chilled ball. Dip it completely into the melted chocolate, ensuring full coverage. Tap gently against the side of the bowl to let excess chocolate drip off.
  8. Place the dipped ball back onto the parchment paper. Carefully remove the toothpick/fork. Repeat until all balls are coated.
  9. Refrigerate the finished Oreo balls for at least 15 minutes, or until the chocolate shell is fully set and hard.