Line a large baking sheet with parchment paper and set it aside. Place the golden sandwich cookies in a food processor and pulse them until they become a very fine crumb.

Transfer the cookie crumbs to a large mixing bowl. Add the cream cheese and stir the mixture until it’s thoroughly combined and smooth.

Using a small cookie scoop, portion the mixture from Step 2 into about 1-inch sized balls. Roll each ball between your palms to smooth them. Place the Oreo balls onto the prepared parchment-lined baking sheet. Freeze the balls for 30 minutes so they set up and become firm.

Melt the vanilla-flavored candy melts or coating wafers according to the package directions. Once melted, pour the chocolate into a small bowl (or glass) to make dipping easier. I find that using a narrow glass helps coat the truffles evenly.

Working one truffle at a time, place a chilled Oreo ball from Step 3 on a fork and dip it into the melted chocolate from Step 4, turning to coat it completely. Tap the fork gently against the side of the bowl to remove excess chocolate. Place the dipped balls back on the parchment-lined baking sheet. Pour any remaining melted chocolate into a ziploc bag, snip a small hole in the corner, and drizzle the chocolate over the truffles. Quickly stick two edible candy eyes onto each truffle before the chocolate sets. If the chocolate hardens too fast, dot a bit of melted chocolate on the back of the eyes before attaching.

Place the decorated truffles in the fridge for 15-20 minutes to set the chocolate coating completely.

Once the chocolate is firm, serve and enjoy your festive truffles! I always find these disappear quickly at parties.