Start by placing the 36 Oreo cookies in a food processor and pulse until they are finely crushed into a crumb-like texture. If you don’t have a food processor, you can also put them in a zip-top bag and crush them with a rolling pin.
In a mixing bowl, combine the crushed Oreos with the softened cream cheese. Use a spatula or your hands to mix until fully combined, and the mixture holds together when pressed.
Using your hands, scoop out a small amount of the mixture and roll it into a ball, about 1 inch in diameter. Place the formed balls onto a baking sheet lined with parchment paper. Repeat until all the mixture is used, making approximately 24-30 cookie balls.
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes, or until the cookie balls are firm. This helps them hold their shape during the dipping process.
While the cookie balls are chilling, melt the white chocolate candy coating. You can do this using a double boiler or in the microwave in 30-second intervals, stirring in between until smooth.
Once the cookie balls are firm, remove them from the fridge. Using a spoon or dipping tool, dip each ball into the melted white chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off, then return the coated cookie balls to the parchment-lined baking sheet.
While the white chocolate is still wet, sprinkle your desired toppings on each cookie ball. This is the time to get creative with colors and shapes!
Allow the cookie balls to sit at room temperature or refrigerate them for about 15-20 minutes, or until the white chocolate is completely set.
