Crush the Golden Oreo cookies.  I used a blender, but you can use a small food processor, or you can place the cookies in a sealed plastic bag and smash them with a meat mallet!  I found that the blender worked best when I did half the cookies at a time, rather than trying to crush all 36 at once. Use a fork to stir the mixture up between blends to get the finest consistency.

Mix the crumbs with the cream cheese until well blended.

Use a cookie scoop to measure out about 1.5 TBSP of the cookie mixture and roll each scoop into a ball. Place Oreo balls on a parchment or wax paper lined cookie sheet.

*Freeze the balls for about 20-30 minutes before dipping.

Melt the candy coating or melting chocolate in the microwave for about 1 minute 20 seconds. Stir gently until smooth, returning to the microwave in 15 second increments, if needed.

Dip each ball in the chocolate and place back on lined pan.

For the drizzle on top: Add a few drops of pink or red food coloring to the leftover melted white chocolate - there should be some left over after dipping all of the balls. Spoon the colored chocolate into a plastic ziplock bag and snip a tiny corner of the bag and drizzle it onto each Oreo ball. Remove cream filling from reserved Oreo cookie.Place cookies in a bag and smash. Sprinkle each Oreo Ball with cookie crumbs.

Once the chocolate coating and drizzle have set (only takes a few minutes), I take a small knife and cut off the excess chocolate that has pooled around the bottoms of the oreo balls. So don't worry if your drizzle is all over the pan, you can just cut any excess off and your oreo balls will look amazing!