Prep the pan: Line a baking sheet with parchment paper or a silicone mat. Clear space in your fridge or freezer for chilling.

Crush the Oreos: Add Oreos (filling included) to a food processor and pulse to fine crumbs. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin until sandy.

Make the filling: In a mixing bowl, beat softened cream cheese and peanut butter until smooth. Add vanilla. Mix in Oreo crumbs and 1/4 cup powdered sugar. Taste, then add more powdered sugar if you want it sweeter or firmer.

Chill briefly: Refrigerate the mixture for 15–20 minutes to make scooping easier.

Shape the balls: Scoop about 1 tablespoon per ball (a small cookie scoop works well). Roll between your palms to smooth. Place on the lined baking sheet.

Firm them up: Freeze for 20–30 minutes or refrigerate for at least 45 minutes. The colder they are, the easier they are to coat in chocolate.

Melt the chocolate: In a microwave-safe bowl, heat chocolate in 20–30 second bursts, stirring between each. Add 1–2 teaspoons coconut oil if needed for a thinner coating. You can also use a double boiler over low heat.

Dip and coat: Using a fork or dipping tool, lower each chilled ball into the melted chocolate. Tap off excess by gently tapping the fork on the bowl’s edge. Place back on the lined sheet.

Add toppings: While the chocolate is still wet, sprinkle crushed Oreos, chopped peanuts, or sea salt. If adding drizzle, let the first coat set, then drizzle with melted white or dark chocolate.

Set and serve: Let the chocolate set at room temperature, or chill for 10–15 minutes. Serve once firm.