Start by turning your Oreo cookies into fine crumbs. Use a food processor for the best results, but if you don’t have one, a resealable plastic bag and rolling pin work just as well. Set aside 1–2 tablespoons of crumbs for garnish if desired.

In a large mixing bowl, combine the Oreo crumbs with softened cream cheese. Use a spatula or your hands to mix until the texture is smooth and consistent.

Scoop out small portions of the mixture and roll them into bite-sized balls (about 1 inch in diameter). Place them on a baking sheet lined with parchment paper.

Pop the baking sheet into the refrigerator for 30 minutes, or speed up the process by freezing them for 15 minutes. This step ensures the balls are firm enough to dip into melted chocolate.

Melt your chocolate using a microwave or double boiler. Dip each chilled Oreo ball into the melted chocolate, ensuring it’s fully coated. Use a fork or toothpick to lift the ball out of the chocolate, letting the excess drip off.

While the chocolate is still wet, sprinkle the reserved Oreo crumbs, colorful sprinkles, or other toppings on top. Place the balls back on the parchment-lined tray and refrigerate until the chocolate sets, usually about 20 minutes.