Step 1

Place the Oreos in a food processor and pulse until ground into fine crumbs. (You can also place the Oreos in a large ziptop bag and crush the by hand or with a rolling pin until the cookies are broken down to fine crumbs.)

Step 2

Transfer the crushed Oreos to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese then beat on medium-low speed until combined. Use a spatula to scrape the bowl down and make sure there are no pockets of unmixed Oreos or cream cheese.

Step 3

Using a tablespoon cookie scoop, portion the Oreo mixture and roll into balls. (Each ball should be roughly 1-inch or about 20g.) Place the Oreo balls on a parchment paper-lined baking sheet. Cover and refrigerate the balls for at least 1 hour to firm up or up to 2 days.

Step 4

Place the melting wafers in a small microwave-safe bowl. Melt according to the package directions. (You can use a little vegetable oil to thin it out to a dipping consistency if the coating is too thick, but make sure to really whisk the oil in if doing so.)

Step 5

Dip each chilled ball in the candy coating using a skewer or fork, and place on a sheet of parchment paper to set. If you're decorating the tops with Oreo crumbs or sprinkles, sprinkle those on immediately as the shells will harden quickly.

Step 6

Chill the dipped balls for 1 hour or until set. If decorating with a chocolate drizzle, drizzle with melted chocolate once the coating is set. Oreo balls can be refrigerated in an airtight container for up to 2 weeks.