Prepare the Oreo Cookie Base:

• Place the Golden Oreos in a food processor or blender and pulse until they are finely crushed.
• In a mixing bowl, combine the crushed Oreos and softened cream cheese. Mix thoroughly until a dough-like consistency forms. You should be able to easily roll the mixture into balls.

Shape the Easter Eggs:

• Using about 1 ½ tablespoons of the Oreo mixture for each egg, roll the dough into egg shapes.
• Place the formed eggs on a parchment-lined baking sheet and refrigerate for about 1 hour to firm up. This will make them easier to dip.

Dip in White Chocolate:

• Melt the 10 ounces of white candy coating according to package instructions.
• Once the eggs are chilled, use a toothpick to carefully dip each egg into the melted candy coating. Make sure to coat the entire surface.
• Gently shake off any excess coating and place the dipped egg back on the parchment paper.
• Carefully twist the toothpick while pulling it out of the egg. This creates a small hole that we’ll fill in later.
• Use a dab of melted candy coating to fill the hole where the toothpick was.

Decorate:

• While the white chocolate is setting, melt your additional white candy coating in separate bowls, one for each color you want to use.
• Add a few drops of gel icing color to each bowl and stir until you achieve your desired shades.
• Once the white chocolate on the eggs has dried completely, you can start decorating!
• Use a piping bag or a zip-top bag with a small corner snipped off to drizzle or pipe the colored candy coating over the eggs. Get creative with your designs!

Chill and Enjoy:

• After decorating, place the Easter Egg Oreo Cookies in the refrigerator to allow the decorations to set completely.
• Store the cookies in the refrigerator for up to 1 week.