Crush the Oreos

1. Prepare the Oreos: Open the package of Oreos and place the cookies into a large resealable bag or food processor. If you’re using a bag, crush the cookies with a rolling pin until they are finely ground (you want a sand-like texture). If you’re using a food processor, pulse the cookies until they reach a fine crumb consistency.
2. Mix with Cream Cheese: Transfer the crushed Oreos into a large bowl. Add the softened cream cheese to the crumbs and mix thoroughly. You can use a spoon or your hands to combine the mixture into a thick, dough-like consistency.

Form the Balls

3. Roll into Balls: Using your hands or a small cookie scoop, roll the Oreo-cream cheese mixture into 1-inch balls and place them onto a baking sheet lined with parchment paper. Continue until all the mixture is used up.

Chill the Balls

4. Chill: Place the baking sheet with the rolled balls into the refrigerator for at least 1 hour. Chilling helps the balls firm up, making them easier to dip in chocolate later.

Coat the Oreo Balls

5. Melt the Chocolate: While the Oreo balls chill, melt your chocolate. You can do this by microwaving the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stove.
6. Dip the Balls: Once the Oreo balls are chilled, use a fork or toothpick to dip each ball into the melted chocolate. Roll it around gently to coat it fully, then lift it out with a fork, letting any excess chocolate drip off. Place the coated ball back onto the parchment-lined baking sheet.
7. Repeat: Continue dipping the remaining balls, making sure each one is evenly coated in chocolate.

Let the Chocolate Set

8. Set the Coating: Once all the balls are coated, refrigerate the Oreo balls again for about 30 minutes to let the chocolate harden. This step is key for that perfect crunchy bite when you take a piece.