Line a cookie sheet with parchment paper or wax paper and set it aside. In a food processor or high-speed blender, pulse the Oreo cookies into fine crumbs.

Using a hand mixer on high speed, beat the softened cream cheese in a large mixing bowl until smooth.

Add the Oreo crumbs to the cream cheese and mix on medium speed until well combined.

Use a small cookie scoop (ours was 1.5") to form even sized balls and then roll each ball in the palms of your hands to make it smooth. Place the rolled balls on the prepared baking tray.

Once you have made all the balls, place the tray in the refrigerator to chill for 2 hours.

In a double boiler over low heat (you can also microwave on low), melt the dark chocolate melting wafers, stirring every 30 seconds until smooth.

Use a fork to carefully dip one ball at a time into the melted chocolate.

Lift the ball out of the chocolate and tap it on the side of the bowl to help remove any excess chocolate coating. Place the ball back onto the baking sheet.

Carefully insert two broken pretzel pieces about ¼”-½” deep to make the antlers.

Add the red nose and hold it in place for about 10 seconds to allow the chocolate to set a bit. Then immediately add two candy eyeballs. Repeat with the rest of the Oreo balls.

Allow the reindeer Oreo balls to set completely before serving (about 15 minutes). If desired, you can place them in the refrigerator to help them harden faster. Keep refrigerated until ready to eat.