OREO COOKIE WITH CREAM CHEESE RECIPES

Steps:

• Use a food processor to crush cookies into fine crumbs.
• Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and and salt and stir until evenly combined.
• Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls and transfer to prepared baking sheet.
• Freeze until slightly hardened, about 30 minutes.
• Dip frozen balls in melted chocolate until coated and return to baking sheet. Sprinkle with remaining cookie crumbs. Freeze until chocolate hardens, about 15 minutes.

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes. 
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.  
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.