Ingredients:

  • 14.3 oz Oreo Cookies
  • 8 oz full-fat cream cheese, softened
  • 12 oz semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 2 Oreo cookies, crushed for garnish

Instructions:

  1. Place the 14.3 oz package of Oreo cookies in a food processor and pulse until they reach a fine, uniform sand-like crumb consistency.
  2. Add the softened 8 oz of cream cheese to the food processor. Pulse until the mixture forms a heavy, uniform dough that pulls away from the sides.
  3. Roll the dough into 1-inch spheres (approximately 1 tablespoon each) and place them on a parchment-lined baking sheet.
  4. Refrigerate the spheres for 60 minutes to ensure they are firm enough for dipping.
  5. Melt the 12 oz of semi-sweet chocolate and 1 tsp of coconut oil in the microwave in 30-second intervals, stirring until smooth and glossy.
  6. Dip each chilled truffle into the melted chocolate using a fork, allow excess to drip off, and return to the baking sheet. Sprinkle with extra crushed Oreos immediately before the shell sets.