Step 1

Start by crushing the Oreos. The best way to crush Oreos is in a food processor or in a blender. If you don’t have a food processor or a blender, place the Oreos in a ziplock bag and smash them with a cup until fine crumbs form.

Step 2

Transfer the Oreos to a medium-sized bowl and set aside.

Step 3

Add the room temperature cream cheese into a big mixing bowl, and mix with an electric hand mixer for 2-3 minutes or until the cream cheese is creamy and silky.

Step 4

Add the oreo crumbs to the cream cheese and mix until well combined.

Step 5

Use a small cookie scoop to scoop out the oreo balls (or about 1 tbsp). Roll them into balls using your hands and place them onto a parchment paper-lined baking sheet.

Step 6

Freeze the balls for about 20 minutes so they will not crumble when you dip them into the chocolate.

Step 7

Melt the chocolate and mix it until it’s smooth and silky without any lumps. Place each oreo on a fork or a spoon and gently dip it into the melted chocolate. Use a spoon to drizzle more chocolate on top.

Step 8

Drizzle the melted chocolate with another spoon until it’s nicely coated, and then tap the excess chocolate by tapping the fork or the spoon on the side of the bowl.

Step 9

Carefully place each oreo ball onto a parchment paper-lined baking sheet. I like to use a small skewer to help place the oreo balls on the baking sheet.

Step 10

If you are using oreo crumbs for decoration, immediately sprinkle the crumbs on top of the oreo balls so the crumbs will stick to the chocolate.

Step 11

Place the chocolate-coated oreo balls in the fridge to firm up for about 30 minutes.

Step 12

Serve these as is or drizzle melted chocolate on top of the oreo balls. We like to drizzle white chocolate on the semisweet chocolate-covered oreo balls, and semisweet chocolate on the white chocolate-covered oreo balls.