Crush your cookies into fine crumbs using a food processor or by putting them in a bag and going to town with a rolling pin. You want them almost like flour, not chunky bits. Seriously, the finer they are, the smoother your filling will be.

Mix the crushed cookies with room-temperature cream cheese, 1/2 cup of the softened butter, vanilla extract, powdered sugar, and sea salt in a bowl. Stir until you've got one smooth, creamy mixture with no dry bits hanging around. This is your truffle center, and it should look like thick frosting.

Scoop the mixture into small balls using a cookie scoop or tablespoon—you're aiming for about 24 pieces total. I personally eyeball mine because I like them slightly different sizes (it looks more homemade that way), but consistency is totally up to you. Plop each ball onto a parchment-lined baking sheet.

Pop the baking sheet in the freezer for at least 1 hour until the balls are solid and firm. Don't skip this step because cold centers are way easier to dip without falling apart. I once tried rushing this and ended up with chocolate-covered filling soup, so trust me on this one.

While they're chilling, melt the white chocolate chips with coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each one, until you've got smooth, pourable chocolate. Add the vegetable oil at the end to thin it out slightly if needed.

Once your oreo truffles 4th july party centers are frozen solid, dip each ball into the melted coating using a fork. Tap off the excess chocolate back into the bowl, then place it on a clean parchment sheet. This is where patience pays off—don't try to move them too fast or they'll slide all over the place.

Before the coating sets completely, sprinkle on your red glitter, blue sprinkles, and green accents to create that patriotic chocolate look. Work quickly because once the white chocolate hardens, you can't add toppings anymore. Let them set completely at room temperature or pop them back in the fridge for 15 minutes to speed things up.