Oreo Balls Recipe: Easy Peasy 3-Ingredient Truffles

Instructions:

1. Ensure the cream cheese is fully softened. Place the entire package of Oreo cookies into a food processor and process until very fine crumbs form, similar to sand.
2. Remove and set aside approximately 2 tablespoons of the fine crumbs for garnish. Add the softened cream cheese to the remaining cookie crumbs in the food processor.
3. Process until the mixture is fully combined and forms a sticky dough ball that pulls away from the sides. Transfer the dough to a bowl, cover, and refrigerate for 30 minutes to firm up.
4. Line two baking sheets with parchment paper. Use a 1-inch cookie scoop or tablespoon to portion the dough, quickly rolling portions into uniform balls. Place them onto the prepared sheets.
5. Transfer the baking sheets to the freezer for a minimum of 15 minutes (up to 30) to harden the truffle balls completely before dipping.
6. Melt the chocolate wafers/chips and coconut oil (if using) gently, either in a double boiler or in the microwave using 30-second intervals, stirring until smooth and glossy. Do not overheat.
7. Working in small batches, remove the frozen truffle balls from the freezer. Submerge one ball completely in the melted chocolate, lifting it out and tapping gently to remove excess coating.
8. Immediately place the dipped truffle onto the parchment paper and sprinkle with the reserved Oreo crumbs. Repeat until all truffles are coated.
9. Return the dipped truffles to the refrigerator and allow them to set for at least 1 hour, or until the chocolate coating is completely firm and snaps when touched.