Ingredients:

  • 14.3 oz Oreo Cookies (1 standard package)
  • 8 oz brick-style cream cheese, softened
  • 12 oz semi-sweet melting chocolate
  • 1 tsp coconut oil
  • 1 pinch flaky sea salt

Instructions:

  1. Process the Oreo cookies in a food processor until they reach a fine, sandy texture. Reserve 2 tablespoons of crumbs for garnishing later.
  2. In a large bowl, beat the softened cream cheese until smooth. Fold in the cookie crumbs and mix until no white streaks remain and a moist dough forms.
  3. Portion the dough into 1-inch balls using a small scoop. Roll between palms until spherical and place on a parchment-lined tray.
  4. Freeze the balls for 15-20 minutes until firm but not frozen solid.
  5. Melt the chocolate and coconut oil in the microwave in 30-second intervals, stirring until glossy and smooth.
  6. Use a fork to dip each chilled ball into the chocolate, tapping off excess. Return to parchment and immediately sprinkle with reserved crumbs and sea salt.
  7. Allow the chocolate to set until the shell is firm and matte before serving.