Crush the Oreos: Place Oreos (filling and all) into a food processor and pulse until they turn into fine crumbs. If you don’t have a processor, put cookies in a zip-top bag, seal, and smash with a rolling pin until crumbs form.

Mix with cream cheese: Transfer Oreo crumbs to a large bowl. Add the softened cream cheese and vanilla extract, if using. Use a spoon or your hands to mix until everything is well combined into a smooth, sticky dough.

Chill the mixture briefly: Refrigerate the mixture for 15–20 minutes to firm it up and prevent sticking.

Form the balls: Scoop roughly tablespoon-sized portions and roll between your palms to make 1-inch balls. Place them on a parchment-lined baking sheet.

Melt the chocolate: Microwave chocolate chips in 20–30 second bursts, stirring each time, until completely melted and smooth. Optionally, stir in coconut oil for a shinier finish.

Dip the balls: Using a fork or dipping tool, lower each chilled ball into the melted chocolate, letting excess drip off. Return to the parchment-lined sheet and add sprinkles or edible glitter before the coating sets.

Chill and serve: Once dipped, refrigerate for another 15–30 minutes to set the chocolate. Serve immediately or store in an airtight container in the fridge for up to a week.