• 42 Oreo cookies*, divided

• 1 block (8 ounces) cream cheese, room temperature

• 3 cups (504 g) semisweet chocolate, or white chocolate

• 3 teaspoons vegetable oil


• Line a large baking sheet with parchment paper.

• Add 39 Oreos (stuffing and all) to a food processor and pulse until the cookies are ground down to a fine crumb (1-2 minutes). Reserve 3 cookies for topping.

• Add the cream cheese to the food processor and continue to pulse until the mixture is smooth (30 seconds to a minute).

• Scoop out the mixture and form into 1-inch balls, placing each on the lined baking sheet. (I made 24 truffles.)

• Chill the balls in the refrigerator for 30-45 minutes (or until firm).

• When ready, add chocolate and oil to a microwave-safe bowl and heat in 20-second increments, stirring after each time, until the chocolate is melted and creamy. Let it sit for 2 to 2½ minutes to cool slightly before dipping.

• Remove the truffles from the refrigerator. (It’s helpful to only remove a few at a time to prevent them from getting too soft.) Working one at a time, gently drop the truffle into the melted chocolate, making sure they are completely covered in chocolate.

• Using a fork, lift out the chocolate-covered oreo truffles. Use a toothpick or another fork to slide the truffle onto the parchment-lined baking sheet. (You may need to reheat the chocolate to keep it a thin mixture.)

• Place in the refrigerator for about 30 minutes, or until the chocolate has set.