36 standard Oreo cookies (do not remove the filling)
8 ounces cream cheese, softened to room temperature
12 ounces green candy melts or white chocolate wafers
1 teaspoon alcohol-free vanilla extract
Small red heart sprinkles
Green gel food coloring (only if using white chocolate)
Instructions
Place the Oreo cookies into a food processor and pulse until they become fine crumbs. You want a consistent texture without any large chunks remaining. If you do not have a food processor, you can place the cookies in a large plastic bag and crush them with a rolling pin.
In a medium mixing bowl, combine the cookie crumbs with the softened cream cheese and the alcohol-free vanilla extract. Use a hand mixer or a sturdy spatula to blend them together until a thick, uniform dough forms. No white streaks of cream cheese should be visible.
Scoop about one tablespoon of the mixture at a time and roll it between your palms to create a smooth ball, approximately one inch in diameter. Place the balls on a baking sheet lined with parchment paper. Once all the dough is rolled, place the tray in the freezer for about 15 to 20 minutes to firm up.
While the balls are chilling, melt the green candy melts in a microwave-safe bowl in 30-second intervals. Stir between each interval until the chocolate is completely smooth and fluid. If the coating is too thick, you can stir in a tiny amount of vegetable shortening or coconut oil to thin it out.
Remove the chilled balls from the freezer. Using a fork or a dipping tool, submerge each ball into the green melted chocolate. Tap the fork gently against the side of the bowl to let the excess drip off. Place the ball back onto the parchment paper and immediately press one red heart sprinkle onto the side while the coating is still wet.
Allow the chocolate coating to harden completely at room temperature or in the refrigerator for about 10 minutes. Once the shells are firm, they are ready to be served or packaged into holiday gift boxes.
