Step by step

Method

4 steps

1. 1

   Crush 36 Oreo cookies (one 14.3 oz package) to fine crumbs in a food processor — no big cookie chunks or the balls crack when you roll them. Save a spoonful of crumbs for topping if you want.

2. 2

   Beat in 8 oz fully softened cream cheese until a soft, uniform dough forms and no white cream-cheese streaks remain, 1–2 minutes. Scoop 1-inch balls (about a tablespoon) and roll between your palms; set on a parchment-lined sheet.

3. 3

   Chill 30–60 minutes until the balls feel firm to a gentle press — warm soft centers make the chocolate coating slide off. Melt 12 oz melting chocolate or candy coating until smooth (microwave in 20-second bursts, stirring between).

4. 4

   Dip each ball with a fork, tap off the excess, and return to the parchment. Sprinkle crushed Oreo crumbs before the coating sets. Chill 15–20 minutes until the shell is hard. Keep refrigerated. You want creamy, cookie-packed centers under a snappy chocolate shell — not soft collapsing balls or a thick chalky coating.