I’ve got an easy one for you. It violates my general policy of not using processed food in recipes. But it involves Oreos, so I’ve made an exception. It is not healthy either…
This is really flexible as it goes be weight ratios. That means you can make them with one Japan-sized sleeve of cookies (nine cookies) or a whole package. I use white chocolate because I prefer it for the taste and aesthetic reasons. White chocolate is on the sweet side so if you are making these for people who can’t handle North American levels of sweetness, use dark chocolate. Double stuff Oreos are not readily available in Japan but for those of you outside of Japan, most of the recipes on the interwebs say they are not suitable for this recipe. You could probably try some of the flavored Oreos though. The recipe below is based on this one.
2 parts (by weight) Oreo cookies
1 part (by weight) cream cheese
Chocolate for melting
Optional: mint extract
Food processor instructions
Put the Oreo cookies in the food processor and pulse until you get crumbs. Add the cream cheese and pulse until you get dough. Form small balls with the dough and place on a plate covered with saran wrap. Cover and refrigerate until firm. Try at least an hour. Melt the chocolate in the microwave or a double boiler. Dip the Oreo balls in chocolate and decorate. Cool to harden.
Manual instructions (more fun)
Put the Oreo cookies in a large Ziploc bag, seal and smash the cookies (I use a rolling pin) until you get crumbs. Place the cookie crumbs in a large bowl and add the cream cheese. Combine until you get dough. Form small balls with the dough and place on a plate covered with saran wrap. Cover and refrigerate until firm. Fifteen minutes in the freezer also works. Melt the chocolate in the microwave or a double boiler. Dip the Oreo balls in chocolate and decorate. Cool to harden.