Start by crushing 16 Oreo cookies into fine crumbs using a food processor or a resealable bag and a rolling pin.

In a mixing bowl, combine the crumbs with 8 oz of softened cream cheese and 1 teaspoon of vanilla extract. Blend until smooth.

Take a tablespoon of the filling and roll it into a 1-inch ball. Set on a parchment-lined sheet.

Chill the truffle balls in the refrigerator for about 30 minutes until firm.

Melt 1 ½ cups of chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth.

Dip each chilled truffle in the melted chocolate until fully coated and place back on the baking sheet.

Before the coating sets, sprinkle some crushed Oreos or festive sprinkles on top.

Once set, transfer the truffles to an airtight container. Enjoy or store in the fridge for up to a week.