1package (8 ounces)cream cheeseat room temperature
1bag (12 ounces)milk chocolate chips
5-10THIN Oreosdepending on your breaking skills
optional: vegetable oilyou might want to add some to make the chocolate easier to work with!
Pulse the full oreos (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
Using a hand held mixer, beat the Oreos and cream cheese together until well combined.
Roll the mixture into balls.
Chill the balls, covered tightly, for an hour in the fridge.
Once the balls are chilled, melt the chocolate in the microwave in bursts of 15 seconds, stirring in between each burst until melted. (This is technically another ingredient, but you may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, I'll just add the oil slowly until it coats the oreo truffles well.)
Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
Separate the thin oreos and remove the cream (obviously eat it) and then break the cookies in half.
Slide the ball carefully onto parchment paper and press half of 1 cookie into each side of the oreo truffle.