Ingredients:

  • 14.3 oz Oreo Cookies (Standard)
  • 8 oz full-fat brick cream cheese, softened
  • 0.5 tsp fine sea salt
  • 12 oz dark chocolate melting wafers
  • 1 tbsp coconut oil
  • 2 tbsp reserved Oreo crumbs

Instructions:

  1. Place the entire package of cookies into a food processor. Pulse until the mixture reaches a fine, sandy texture. Reserve 2 tablespoons of crumbs for decoration.
  2. In a large bowl, combine the cookie crumbs with the softened cream cheese and sea salt. Use a spatula to fold and press until the mixture forms a uniform, mahogany-colored dough.
  3. Scoop 1-tablespoon portions and roll into spheres. Place on a parchment-lined baking sheet and freeze for 30 to 60 minutes.
  4. Melt chocolate wafers with coconut oil in 30-second bursts in the microwave. Dip each chilled ball into the chocolate using a fork, tap off excess, and return to parchment.
  5. Immediately garnish with reserved crumbs or sea salt before the chocolate shell sets.