Ingredients:

  • 16 oz full-fat brick style cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3/4 cup powdered sugar, sifted
  • 2 tbsp brown sugar, packed
  • 1 tsp vanilla bean paste or extract
  • 1/4 tsp kosher salt
  • 20 chocolate sandwich cookies (Oreos), roughly chopped
  • 1/2 cup mini chocolate chips
  • 10 chocolate sandwich cookies (Oreos), finely pulsed for coating

Instructions:

  1. In a large bowl, beat the softened cream cheese and butter on medium-high until the mixture is pale and voluminous (about 2-3 minutes).
  2. Sift in the powdered sugar, brown sugar, vanilla, and salt. Mix on low until incorporated, then increase to high for 1 minute until the base is velvety.
  3. Using a rubber spatula, gently fold in the 20 roughly chopped cookies and the mini chocolate chips until distributed, ensuring large cookie chunks remain visible.
  4. Turn the mixture onto a large piece of plastic wrap. Shape into a ball and wrap tightly. Chill for 1 hour if extra stability is needed, or proceed immediately to coating.
  5. Roll the ball in the 10 finely pulsed cookie crumbs until the entire surface is encrusted. Serve with graham crackers or fruit.