Ingredients:

  • 36 standard OREO Cookies
  • 8 oz (226g) brick style cream cheese
  • 0.5 tsp (2.5ml) pure vanilla extract
  • 1 pinch fine sea salt
  • 16 oz (450g) white chocolate melting wafers
  • 12 large marshmallows

Instructions:

  1. Place the cookies into a food processor and pulse until they reach a fine, uniform crumb consistency.
  2. Add the softened cream cheese, vanilla, and salt to the food processor. Process until the mixture forms a cohesive, dense dough that pulls away from the sides.
  3. Roll the mixture into 1-inch (2.5cm) spheres and place them on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes to firm up.
  4. Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring until completely smooth.
  5. Using a dipping tool or fork, submerge each chilled ball into the white chocolate. Tap off excess and return to the baking sheet.
  6. Cut the large marshmallows diagonally with a sharp knife. While the chocolate is still wet, attach two marshmallow halves as ears and press them onto the wet chocolate immediately after dipping so they adhere securely as the coating sets.