Equipment Needed
- Food processor or high-powered blender (a heavy-duty zip-top bag and rolling pin works in a pinch)
- Large mixing bowl
- Hand mixer or sturdy spatula
- Baking sheet
- Parchment paper or wax paper
- Heatproof bowl for melting chocolate
- Forks or dipping tools
- Toothpicks (optional, for drizzling)
Step-by-Step Instructions
First, I take my entire package of Oreos—cream filling and all—and pulse them in my food processor until they become uniform, fine, dark crumbs. No large chunks should remain. You can also place them in a heavy-duty zip-top bag and crush them with a rolling pin, but the food processor gets it finer faster, which I prefer for a smooth texture. I dump these beautiful black crumbs into my large mixing bowl. Next, I add the entire block of softened cream cheese right on top of the crumbs.
Now, it’s time to bring the dough together. I use my hand mixer on low speed to beat the cream cheese and Oreo crumbs together. It starts out looking dry and impossible, but within a minute, it transforms into a thick, homogeneous, and very sticky black dough. You can also do this by hand with a stiff spatula, but it takes some muscle. Once it’s fully combined with no white streaks, I cover the bowl and refrigerate the mixture for at least 30 minutes. This chill is vital—it firms up the dough so you can roll it without it sticking to your hands like edible tar.
After the dough is nicely chilled, I line a baking sheet with parchment paper. Using a small cookie scoop (about 1 tablespoon), I portion the dough. Then, with clean hands, I roll each portion into a smooth, tight ball, placing them on the prepared sheet. If the dough gets too soft and sticky, I just pop the whole tray into the freezer for 10 minutes. Once all the balls are rolled, I freeze the entire tray for at least 15 minutes, or up to an hour. This step is the secret to a perfect chocolate coat—a frozen ball ensures the chocolate sets quickly and doesn’t slide off.(See the next page below to continue…)