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Line two large sheet pans with parchment paper. Set aside.
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Place the Oreos in a food processor or blender and pulse into fine crumbs. (Use the entire cookie.)
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Add the softened cream cheese and extract (if using) and pulse until combined OR transfer Oreo crumbs to a large bowl and mix with the cream cheese until fully combined.
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Scoop out about 1½ tablespoons of the mixture and roll into 1-inch balls. Place on the prepared sheet pan. Repeat with the rest of the mixture.
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Cover and refrigerate the Oreo balls for at least 1 hour or freeze for 30 minutes. The balls should be firm before dipping.
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Use a double boiler or microwave to melt the white chocolate and oil together until smooth and creamy. If microwaving, heat at 50% power in 30 second increments, stirring in between until smooth. Be careful not to burn the chocolate. (If using melting wafers or vanilla almond bark, refer to the package for melting instructions. You won’t need the oil.)
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Dip an Oreo ball into the melted chocolate using a dipping tool or fork, and return to the sheet pan.
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Working quickly, use assorted sprinkles to create the eyes and nose for the snowman. Use orange sprinkles or small carrots for the nose and any black sprinkles for the eyes.
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Place half of a mini Oreo on top of the ball. Dip the Rolo in the melted chocolate and place on top of the mini Oreo.
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Place Oreo balls in the refrigerator to chill for another hour to set up completely. Once fully set up, store Oreo balls in an airtight container in the refrigerator in a single layer or. layered with parchment paper.
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