1-First, process the whole cookies, including their filling, into fine crumbs using a food processor or blender. This step creates the base that gives the balls their signature texture and helps them hold together well.

2-Next, combine the cookie crumbs with the softened cream cheese by mixing them thoroughly with a hand mixer, stand mixer, or food processor until the mixture is smooth and blended.

3-Then, scoop about 18 to 22 grams (1 tablespoon) of the mixture per ball and roll it by hand into even shapes. If the mixture feels sticky, refrigerate it for 15 minutes to make rolling easier.

4-After that, place the balls on trays or plates lined with parchment paper and chill them covered for at least 1 hour, or up to 3 days; you can also freeze them for 30 minutes if you’re in a rush.

5-Now, melt the chopped chocolate with the oil in a microwave or double boiler, heating in short increments and stirring until it’s smooth, then let it cool for 5 minutes to prevent melting the centers.

6-Subsequently, dip the chilled balls fully into the melted chocolate, using a fork or tool to lift them and let the excess drip off before placing them back on parchment.

7-While the coating is still wet, add any optional garnishes like sprinkles or crushed cookie crumbs, or drizzle extra melted chocolate on top for extra flair.

8-Finally, refrigerate the coated balls for at least 1 hour to set the chocolate completely before serving or storing.