Prep your workspace. Line a baking sheet with parchment paper. Clear some freezer or fridge space for chilling.

Crush the Oreos. Add the cookies to a food processor and pulse into fine crumbs. No processor? Seal 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. Use a spatula or clean hands to blend until the mixture forms a uniform, fudgy dough.

Roll into balls. Scoop about 1 tablespoon per ball (a small cookie scoop helps) and roll between your palms. Aim for bite-size pieces, about 1 inch in diameter. Place on the lined sheet.

Chill to set. Refrigerate for at least 30 minutes or freeze for 15 minutes. This helps the balls firm up so they don’t crumble during dipping.

Melt the chocolate. Place chocolate in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until smooth. Add a small amount of oil if needed to thin. Repeat with white chocolate if using a white coating or drizzle.

Dip and coat. Using a fork, toothpick, or dipping tool, submerge each chilled ball in the melted chocolate. Let excess drip off and gently tap the tool on the bowl’s edge to remove drips. Set back on the parchment.

Decorate right away. While the coating is still wet, add sprinkles, crushed candy cane, or a pinch of sea salt. If you’re drizzling with white chocolate, let the first layer set slightly, then drizzle for contrast.

Let them set. Refrigerate the tray for 15–20 minutes until the chocolate hardens. If stacking or boxing them for gifts, make sure they’re fully set to avoid smudges.

Serve and enjoy. Arrange on a festive plate or pack into tins with parchment between layers. Keep chilled until serving for the best texture.