1 lb. Oreo cookies (3 sleeves)
8 oz. cream cheese, room temperature
1/2 tsp. vanilla extract
1 lb. milk chocolate
1/2 lb. white chocolate
Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line two cookie sheets with wax paper. In double-boiler (I put a pyrex dish in a pot filled with water), melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container, in refrigerator.
Followup:I made this recipe again for a cookie exchange at my work. Instead of dipping the oreo truffles in melted chocolate, I dipped them into crush candy canes, YUM! It was a great time, the peppermint taste blended so well in the oreo.