- 2 cups chocolate sandwich cookies (like Oreos), crushed into fine crumbs
- 3 tablespoons cocoa powder
- 3 tablespoons melted butter
- 3–4 tablespoons chocolate frosting (store-bought or homemade)
- 1 teaspoon vanilla extract (optional)
For coating:
- 1 ½ cups chocolate chips or candy melts (dark, milk, or white)
- 1 tablespoon coconut oil or shortening
- Use good-quality chocolate. It makes a big difference in flavor and texture.
- Don’t rush the chilling steps. Firming the cake balls before dipping keeps them from falling apart.
- Work in small batches. Keep half the cake balls in the fridge while you dip the others.
- Thin the chocolate if needed. Add a little extra coconut oil if your chocolate feels too thick.
- Get creative. You can flavor the filling with espresso powder, orange zest, or even a spoon of peanut butter.
