Prep Work: Line a large baking sheet with parchment paper and set aside. Gather your tools: food processor, mixing bowl, electric mixer, and 1.5-inch cookie scoop.
Crush & Blend: Place the Oreo cookies into the food processor, and pulse until you have fine crumbs. If you don’t have a food processor, crush in a ziplock bag with a rolling pin or use a blender. In a large bowl, beat softened cream cheese on high until smooth. Add Oreo crumbs and mix until a moist, moldable mixture forms.
44 Oreo cookies, 8 ounces cream cheese
Form & Chill the Balls: Scoop into 1.5-inch portions and roll into smooth balls. Place on prepared baking sheet. Chill in refrigerator at least 2 hours or freeze 30 minutes if short on time, but do not freeze solid.
Melt & Coat: Melt light green candy melts using a double boiler or microwave in short bursts, stirring often until smooth. Reserve ½ cup for drizzling if desired.
15 ounces light green candy melts
Dip & Decorate: Dip each chilled Oreo ball into melted coating, tap off excess, and return to tray. Drizzle if desired. Immediately press a red candy heart on top while coating is still soft.
Final Setting & Storage: Refrigerate until the candy shell fully sets. Store in an airtight container in fridge up to one week. Freeze undipped balls up to three months, thaw in refrigerator before coating and decorating. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Red candy hearts