Crush the cookies: Place all 36 sandwich cookies, including their cream filling, in a food processor. Process until they form fine, even crumbs with no large cookie pieces remaining.

Make the filling: Add the softened cream cheese to the food processor. Pulse until the crumbs and cream cheese combine into a thick, uniform mixture. It should resemble soft cookie dough and hold together when pressed. If pale cream cheese streaks remain, scrape the bowl and process again briefly.

Chill the mixture: Transfer the mixture to a bowl and refrigerate it for 20 minutes. This brief chilling period reduces stickiness and makes the balls easier to shape.

Shape the Oreo balls: Scoop level tablespoons of the mixture and roll them between clean palms into 1-inch balls. Arrange them on the prepared baking sheet, leaving a little space between each one. You should have 24 balls of approximately equal size.

Firm the centers: Freeze the shaped balls for 20 minutes. They should feel firm on the outside but should not be frozen solid. Centers that are excessively cold can cause the warm coating to crack as it sets.

Melt the green coating: Place the green candy melts in a dry microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring thoroughly after each interval, until smooth. If the coating falls from the spoon in thick clumps rather than a smooth ribbon, stir in the refined coconut oil, if using.

Dip the Oreo balls: Place one chilled ball into the melted coating. Turn it with a fork until completely covered, then lift it out and gently tap the fork against the side of the bowl to remove excess coating. Slide the coated ball back onto the parchment paper.

Add the heart decorations: Immediately press one red heart sprinkle onto the top or front of the wet coating. Repeat with the remaining Oreo balls, reheating the candy melts briefly if the coating begins to thicken.

Let the coating set: Leave the dipped Oreo balls at cool room temperature for about 15 minutes, or refrigerate them for 10 minutes, until the coating feels firm and dry.

Serve or chill: Transfer the finished Oreo balls to a serving plate or an airtight container. Keep them refrigerated until shortly before serving because the centers contain cream cheese.

Store Grinchy Red Velvet Oreo Balls in a single layer in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers if stacking is necessary. Do not leave them at room temperature for longer than 2 hours because the filling contains cream cheese.

To freeze, arrange the finished Oreo balls in a freezer-safe container with parchment between the layers. Freeze for up to 2 months. Thaw them overnight in the refrigerator while still covered to reduce condensation on the candy shell.

The undecorated centers can be prepared up to 2 days ahead and refrigerated in an airtight container. Dip and decorate them after they have chilled. For the cleanest appearance, avoid freezing the truffles after adding sprinkles that are prone to bleeding or fading.

Yes: The completed Oreo balls can be refrigerated for up to 1 week, making them suitable for advance holiday preparation. Keep them covered so the coating does not absorb refrigerator odors.