Ingredients:

  • 36 standard Oreo Cookies (approx. 14.3 oz)
  • 8 oz Neufchâtel Cheese (1/3 Less Fat Cream Cheese), softened
  • 12 oz high-quality white chocolate chips or melting wafers
  • 1 tsp refined coconut oil

Instructions:

  1. Place 36 whole Oreo cookies into a food processor. Pulse until they reach a uniform texture resembling fine, dark sand with no large chunks remaining.
  2. Add the softened Neufchâtel cheese to the cookie crumbs. Process again until a heavy, uniform dough forms and pulls away from the sides of the bowl, resembling damp clay.
  3. Using a 1-tablespoon cookie scoop, roll the mixture into uniform balls. Place them on a parchment-lined baking sheet and freeze for 30 minutes until they reach approximately 32°F.
  4. Melt the white chocolate chips and coconut oil in a double boiler or microwave-safe bowl in 30-second increments until silky and pourable.
  5. Dip the chilled balls into the melted chocolate using a fork. Allow excess to drip off before returning to the parchment paper. The cold center will 'flash-set' the chocolate shell.
  6. Optional: Garnish with additional cookie crumbs immediately before the chocolate sets. Chill for an additional 15 minutes before serving.