1(8 ounce) package cream cheese, very soft (use full-fat for the best tasting results)
1/2teaspoonvanilla extract (optional, but I love the flavor it adds)
2cupssemi-sweet chocolate chips
3teaspoonscoconut oil or vegetable oil
Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
Place the Oreo cookies in the body of a blender OR in the body of a food processor; pulse until the cookies are finely ground and no large chunks of cookie remain. Use a measuring cup to remove 1/3 cup of the cookies crumbs; set aside for later use. To the remaining cookie crumbs add in the cream cheese, vanilla, and salt; pulse until the mixture is completely smooth.
Scoop the mixture into 1" balls (using a cookie scoop really helps here). Place the cookie balls on the prepared pan and transfer the sheet to the freezer. Freeze for at least 1 hour and up to 24 hours (covered).
Once the truffles have been sufficiently chilled, combine the chocolate chips and oil in a medium-sized microwave-safe bowl. Microwave on low-heat, in 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth. Be sure to keep an eye here since burning chocolate is easy to do!
Quickly dunk each truffle into the melted chocolate and use a fork to move it around so it's evenly coated. Use a fork to remove, allowing any excess chocolate to drip back in the bowl. Place back on the prepared baking sheet and immediately sprinkle with the extra cookie crumbs; repeat with all of the remaining truffles. Refrigerate until set before serving; about 20 minutes should do it. Store the truffles in an airtight container, in the fridge, for up to 7 days.