36 chocolate sandwich cookies (standard Oreo size)
8 ounces cream cheese, softened to room temperature
12 ounces vibrant green candy melts
1 tablespoon coconut oil or vegetable shortening
1/2 teaspoon alcohol-free vanilla extract
24 small red heart-shaped sprinkles
Instructions
Place all 36 chocolate sandwich cookies into a food processor. Pulse the cookies until they are transformed into fine, sandy crumbs. It is important to ensure there are no large chunks remaining so the truffles have a smooth, consistent texture. If you do not have a food processor, you can place the cookies in a heavy-duty zip-top bag and crush them with a rolling pin.
In a large mixing bowl, combine the cookie crumbs with the softened cream cheese and the alcohol-free vanilla extract. Use a hand mixer on medium speed or a sturdy spatula to blend the ingredients until a thick, uniform dough forms. The mixture should be dark and moist, with no visible streaks of white cream cheese remaining.
Line a large baking sheet with parchment paper or a silicone mat. Using a small cookie scoop or a tablespoon, portion out the dough and roll it between your palms to form smooth balls about one inch in diameter. Place each ball on the prepared baking sheet. Once all the dough is rolled, place the sheet in the freezer for at least 30 minutes to firm up.
In a microwave-safe bowl, combine the green candy melts and the coconut oil. Microwave in 30-second intervals, stirring thoroughly between each session, until the mixture is completely smooth and liquid. The coconut oil helps thin the candy coating, making it much easier to dip the balls without creating a thick, clumpy shell.
Remove the chilled balls from the freezer. Using a fork or a dipping tool, submerge each ball into the green melted candy until fully coated. Tap the fork gently on the side of the bowl to let excess coating drip off. Place the ball back on the parchment paper and immediately press a single red heart sprinkle onto the side before the coating sets. Repeat for all balls and let them sit at room temperature for 15 minutes to fully harden.
