Open the package of Oreos. If desired, set aside a small handful of cookies to crush separately for decoration. Place the remaining Oreo cookies, including the cream filling, into a large food processor. Pulse until the cookies are finely ground into uniform, flour-like crumbs. Pour the crumbs into a large mixing bowl.

Add the fully softened (room temperature) cream cheese directly to the bowl of Oreo crumbs. Using a sturdy spatula or an electric hand mixer on low, mix the crumbs and cream cheese together until a thick, uniform dark dough forms. Ensure there are no streaks of white cream cheese remaining.

Use a small cookie scoop (about 1 tablespoon) to portion the mixture. Roll each portion firmly between your palms to form smooth balls. Place the balls onto a large baking sheet lined with parchment or wax paper. Chill the Oreo balls in the refrigerator for at least 60 minutes. This step is critical for successful dipping.

Place the dipping chocolate in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely smooth and lump-free. If the chocolate seems too thick, stir in 1 teaspoon of coconut oil or shortening.

Remove the chilled Oreo balls from the refrigerator. Using a dipping fork or two standard forks, carefully drop one ball into the melted chocolate, turning to coat completely. Lift the ball out and gently tap the fork on the edge of the bowl to remove excess chocolate.

Return the dipped ball to the parchment-lined baking sheet. If decorating, immediately sprinkle the wet chocolate coating with the reserved Oreo crumbs or sprinkles. Repeat the process with all remaining Oreo balls.

Allow the dipped balls to set completely at room temperature or place the baking sheet back into the refrigerator for 15–20 minutes until the chocolate shell is firm to the touch. Store the finished Oreo balls in an airtight container in the refrigerator for up to 1 week.