Oreo Balls

1. Stage

Place the cookies in the bowl of a food processor with the steel blade attached. Process until fine crumbs form. Editor’s Tip: No food processor? No problem. Place the cookies in a resealable zip-top bag and crush them with a rolling pin or another heavy object.

2. Stage

Place the cookie crumbs in the bowl of a stand mixer with the paddle attachment. Add the softened cream cheese and beat them together on medium speed until thoroughly combined. Editor's Tip: If you don’t have a stand mixer, place the crumbs and softened cream cheese in a large bowl and stir them together with a rubber spatula.

3. Stage

Use a cookie scoop or spoon to form 1-inch balls. Set the balls on your parchment-lined baking sheet.

4. Stage

Place the baking sheet in the freezer and chill the Oreo Balls for at least 20 minutes.

5. Stage

Follow the manufacturer’s instructions to melt the chocolate wafers.

6. Stage

Rest an Oreo ball on a fork and use the fork to dip each chilled ball into the melted chocolate. Lift the Oreo ball back up with the fork (without piercing it) and tap the fork on the bowl to remove any excess chocolate from the Oreo ball. Set the Oreo ball back on the parchment-lined baking sheet. Immediately decorate each chocolate-coated ball with sprinkles, Oreo crumbs or other edible decorations of your choice. Editor’s Tip: I usually like to dip two to three balls and then sprinkle on the decorations so it’s not so tedious.

7. Stage

Transfer the Oreo Balls to an airtight container, separating the layers with parchment. Store them in the refrigerator. Editor's Tip: Let the chocolate set completely before serving or packing the balls for storage. Otherwise, the unhardened chocolate may transfer from the Oreo Balls to your hands. It’s worth the wait!