Add cookies to a food processor and process for 10 seconds until fine crumbs form. Add softened cream cheese and vanilla extract. Process for an additional 10 seconds until dough turns into a ball.
Set out a baking sheet with parchment paper. Check to make sure baking sheet will fit in freezer and make space.
Use a tablespoon-size portion scoop (or cookie scoop) to measure dough into balls and shape with hands to smooth.
Freeze Oreo Truffles for 30 minutes to harden and firm dough before going to the chocolate step.
Microwave chocolate for 90 seconds at 50% power, stirring every 15-20 seconds until melted.
Dip balls into dipping chocolate and toss to coat. Let excess chocolate drip off. Place balls onto lined baking sheet.
Sprinkle truffles with decorate sprinkles while still wet.
Freeze oreo truffles to harden chocolate, approx 20 minutes.
Keep stored in air tight container in fridge. Tuffles should keep up to 2 weeks in fridge or 2 months in freezer.
