Ingredients
Equipment
Method
Make the filling
- Finely crush the Oreo cookies, including the filling, in a food processor or in a sealed bag with a rolling pin.
- In a large bowl, mix the softened cream cheese and cookie crumbs until evenly combined.
- Roll the mixture into 36 balls, about 1 inch each.
- Arrange the balls on a parchment-lined baking sheet.
- Refrigerate for 30 minutes, until firm.
Coat the balls
- Melt the white chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth.
- Dip each chilled ball in the melted wafers, letting excess coating drip back into the bowl.
- Return each coated ball to the baking sheet and decorate with sprinkles before the coating sets.
- Refrigerate the Oreo balls for 15 minutes, until the coating is set.
- Keep refrigerated until serving.
Notes
For neat dipping, make sure the filling balls are firm before coating. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free version, use gluten-free sandwich cookies and check that the wafers and sprinkles are gluten-free.