Place the Oreo cookies in a food processor and blend until they turn into fine crumbs. There should be no large chunks remaining.
Add the softened cream cheese to the Oreo crumbs and blend again until the mixture is fully combined and forms a thick dough.
Scoop out about one tablespoon of the mixture and roll it into a smooth ball using your hands.
Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
Melt the chocolate in the microwave in 30-second intervals, stirring between each, until smooth.
Dip each chilled Oreo ball into the melted chocolate, using a fork to coat evenly and let excess chocolate drip off.
Place the coated balls back onto the parchment paper and add any toppings before the chocolate sets.
Refrigerate until the chocolate is fully hardened, then serve or store.
Notes
Tips for the Best Oreo Balls
Use softened cream cheese to ensure a smooth, lump-free mixture. Chill the balls before dipping to prevent them from falling apart in the chocolate. Tap the fork gently on the side of the bowl to remove excess chocolate for a cleaner finish. Work in small batches when dipping so the balls stay cold and easy to handle. Line your baking sheet with parchment paper to prevent sticking and make cleanup easy.
Variations and Substitutions
White Chocolate Oreo Balls Use white chocolate instead of semi-sweet for a sweeter, creamier coating.Mint Oreo Balls Add a few drops of peppermint extract to the Oreo mixture for a festive twist.Peanut Butter Oreo Balls Mix in two tablespoons of creamy peanut butter for a richer flavor.Gluten-Free Version Use gluten-free chocolate sandwich cookies and verify all ingredients are gluten-free.Dark Chocolate Option Swap milk chocolate for dark chocolate for a less sweet, more intense flavor.