– 1 package Oreo cookies about 36 cookies – 8 oz. cream cheese cut into pieces and softened – 1 teaspoon vanilla extract – 1 ½ cups dark or milk chocolate melting wafers we love the Ghirardelli brand – 1 ½ cups white chocolate melting wafers
Place Oreo cookies in the bowl of a food processor and pulse until they have been broken down into fine, even crumbs.
Add the cream cheese and vanilla extract directly to the Oreo crumbs and pulse until the mixture combines evenly and comes together making a “dough.”
Use a 1 ½ tablespoon cookie scoop to scoop balls of the Oreo mixture onto a baking sheet lined with parchment paper. Use your hands to roll them into smooth balls, if desired.
Place the baking sheet with Oreo balls into the freezer to harden – 20 minutes.
Once the balls are firmed up, place the melting wafers into a microwave-safe bowl. (Keep the milk chocolate and white chocolate wafers in separate bowls.) – Heat in 30-second increments, stirring between each, until chips are mostly melted.
Remove several Oreo balls from the freezer at a time. Use a fork to dip and roll each Oreo ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of waxed or parchment paper to set.
Continue dipping and setting Oreo balls – coat half of the balls in milk chocolate and half of the balls in white chocolate. When the balls are set, drizzle the top with the opposite type of chocolate for contrast.
Serve immediately or store in a cool location until serving.