Start by crushing 36 Oreo cookies into fine crumbs. You can use a food processor or place the cookies in a zip-top bag and smash them with a rolling pin. Transfer to a mixing bowl and set aside.

Add 8 ounces of softened cream cheese to the Oreo crumbs. Mix until thoroughly combined, forming a cohesive dough that holds together.

Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.

Refrigerate them for at least 30 minutes or freeze for about 15 minutes to firm up.

Melt 16 ounces of chocolate using a double boiler or microwave until smooth.

Dip each chilled ball into the melted chocolate, allowing excess to drip back into the bowl. Place back onto the baking sheet.

Let the coated Oreo Balls sit at room temperature for 15-20 minutes to set or chill for 10-15 minutes.