Prep your tools. Line a baking sheet with parchment paper. Set out a mixing bowl, a spatula, and a fork or dipping tool for coating the truffles.

Crush the Oreos. Add the cookies to a food processor and pulse into fine crumbs. If you don’t have a processor, place them in a zip-top bag and crush with a rolling pin until sandy with no big chunks.

Mix with cream cheese. In a bowl, combine the Oreo crumbs with softened cream cheese. Stir and press with a spatula until a thick, uniform dough forms. A hand mixer on low can speed this up. The mixture should be smooth and hold together.

Chill briefly. Pop the dough in the fridge for 10–15 minutes. This makes it easier to scoop and roll without sticking to your hands.

Roll into balls. Scoop about 1 tablespoon per truffle and roll gently between your palms. Aim for smooth, evenly sized balls. Place them on the lined baking sheet.

Freeze to firm. Freeze the rolled balls for 15–20 minutes. They should feel solid but not rock hard. This helps them keep their shape when dipping in chocolate.

Melt the chocolate. In a microwave-safe bowl, heat the chocolate in 20–30 second bursts, stirring between each until smooth. If it seems too thick, add 1–2 teaspoons of coconut oil to thin it slightly. Avoid overheating.

Dip and coat. Working one at a time, drop a chilled truffle into the melted chocolate. Use a fork to roll it around, tap off excess on the bowl’s edge, and slide it back onto the parchment. While the coating is wet, add a sprinkle of crushed Oreo crumbs or sprinkles if you like.

Set and chill. Let the truffles set at room temperature for 10–15 minutes, then transfer to the fridge for 20 minutes to fully firm up the coating.

Serve. Once set, transfer to a plate or airtight container. They taste best slightly chilled but not icy cold.