Ingredients
Scale
- 36 Oreo cookies (standard size, not Double Stuf)
- 8 oz cream cheese, softened to room temperature
- 12 oz black candy melts or dark chocolate melting wafers
- 48 candy eyeballs
- 48 chocolate chips (for the ears)
- Small pink heart sprinkles (for the noses) or pink icing
- Black licorice strings or chocolate sprinkles (for whiskers)
Instructions
- Place the Oreo cookies into a food processor and pulse until they become fine crumbs. Ensure there are no large chunks remaining. If you don’t have a food processor, place the cookies in a heavy-duty freezer bag and crush them with a rolling pin. In a large mixing bowl, combine the cookie crumbs with the softened cream cheese. Use a hand mixer or a sturdy spatula to blend the two until a thick, uniform dough forms with no white streaks of cream cheese visible.
- Line a large baking sheet with parchment paper or a silicone mat. Scoop about one tablespoon of the mixture and roll it between your palms to form a smooth ball, roughly one inch in diameter. Place the ball on the prepared baking sheet. Repeat this process until all the dough is used. Once the sheet is full, place it in the refrigerator for at least 30 to 60 minutes. Chilling is crucial because it firms up the balls, making them much easier to dip in the warm chocolate without falling apart.
- Melt the black candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Remove one Oreo ball from the fridge at a time. Use a fork to dip the ball into the melted chocolate, tapping off the excess. Place it back on the parchment paper. While the coating is still wet, quickly press two chocolate chips on top for ears, two candy eyes on the front, and a pink sprinkle for the nose. If using whiskers, tuck them in near the nose. Repeat for all balls and let them sit at room temperature until the chocolate shell is completely hardened.
- Cook Time: 1 hour 30 minutes