1 (16 oz) package Oreo chocolate cookies, any flavor
1 (8 oz) package cream cheese softened
2 (8 oz) packages Semi-sweet baking chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in a medium bowl. Add cream cheese; mix until well blended. Using a 1 ounce scoop, scoop the cookie mixture and roll into approximately 28 balls. Refrigerate until firm.
Before dipping reroll balls just to shape them slightly better since they are now a bit more firm. Dip balls in chocolate using a fork or chocolate dipping utensils; place on parchment paper-covered baking sheet until set. Make sure after dipping you tap the fork on the side of your dish to remove any excess chocolate. Any leftover chocolate can be stored at room temperature for another use. Sprinkle with reserved Oreo crumbs or any other sprinkles you may like. Store leftover truffles, covered, in the refrigerator. Enjoy!