Add Oreos (the whole cookie including the cream) to a food processor or blender and pulse until fine and no chunks remain.
Add crushed Oreos and cream cheese to a large bowl and use a fork to work the two together until no crumbs remain and the cream cheese is combined throughout. Hands work great for this as well!
Use a small cookie scoop to scoop a small amount of Oreo Ball dough then roll it in the palms of your hands to make a smooth ball. Add to a parchment paper lined cookie sheet or plate and repeat until no dough remains. Let chill in the fridge for 15 minutes to help them set up a bit.
Once chilled, melt your chocolate of choice (I used white chocolate and dark chocolate) in the microwave until smooth. One at a time, roll each ball in the melted chocolate then place back on the parchment paper. Sprinkle with topping of choice if desired (before the chocolate sets) and repeat until all the Oreo Balls are coated in chocolate.
Return to fridge for at least 15 minutes to allow to Oreo Balls to fully set, and enjoy!
Leftover Storage: Store leftover Oreo Truffles at room temperature covered for up to 1 week. Store in the fridge covered to extend to life of the truffles up to 3 weeks.
Chocolate Suggestions: I used white chocolate and dark chocolate for my truffles. You can use any chocolate you wish and some other great options are milk chocolate or almond bark.
Topping Suggestions: I used crushed peppermint, holiday themed sprinkles, mini chocolate chips and crushed Oreo cookies for my truffle toppings. You could use one or all of these or something else. Some other great options include mini candies, melted chocolate, or no topping.