2 -4TbspAdditional colored sprinkles for decoration
Instructions
Using a food processor (though you could also do this by crushing the cookies in a Ziploc bag using a rolling pin—just make sure they are crushed very fine), pulse oreos until very fine crumbs.
In KitchenAid (or in a large bowl using an electric mixer or spoon) stir cream cheese until well-creamed.
Stir in cookie crumbs, stirring until well-combined (pause regularly to scrape down sides of bowl).
Stir in vanilla extract and then ¼ cup colored sprinkles.
Roll into 1 Tbsp-sized balls and place on wax-paper lined cookie sheet.
Transfer rolled truffles to freezer and freeze for 15-20 minutes.
Once truffles have chilled, prepare your white chocolate coating by heating it in the microwave for 30 seconds. Stir well, then return to microwave for 15 seconds and stir afterwards. Repeat 15-second heating periods until chocolate is completely melted.
Dip truffles in melted chocolate (my preferred technique for this is to dip the bottom of the truffle in white chocolate, then balance the truffle on the width of a butter-knife blade, use a spoon to ladle chocolate evenly overtop, and then use another knife to slide the truffle back onto the wax paper) and return to wax-paper.
Immediately after dipping each truffle, sprinkle with additional sprinkles or nonpareils
Return to refrigerator and allow chocolate to harden before serving.