I made these oreo cookie balls at 11 PM on a Tuesday because I found a forgotten bag of Oreos in the back of the pantry and the idea of turning on the oven felt like a personal attack. I wore pajamas, half-watched a true crime documentary, and thought, “How hard can this be?” I felt confident enough to skip chilling the first batch long enough. They fell apart in the chocolate like my hopes and dreams.
The second batch turned out much better. These no bake oreo truffles use Oreos, cream cheese, and chocolate melting wafers. You crush the cookies, mix them with cream cheese, roll the mixture into balls, chill them for at least 1 hour, dip them in melted chocolate, and chill them again for 1 hour. One batch makes about 24 balls, so they work well for parties, potlucks, and holiday cookie platters.
Why You’ll Love This Recipe
- Three ingredients, zero baking: Oreos, cream cheese, and chocolate create the truffles.
- Budget-friendly crowd-pleaser: One batch makes about 24 balls.
- Kid-friendly and mess-friendly: Children can help roll the Oreo mixture into balls.
- Make-ahead dream: You can roll and chill the balls for up to 2 days before dipping.
- Fancy truffle look: Chocolate coating and sprinkles create a polished holiday treat without baking.
Tools You’ll Need
Nothing fancy, I promise.
- Food processor: Crush the Oreos into fine crumbs. A rolling pin and zip-top bag work too.
- Cookie scoop: Use a 1-tablespoon triggered scoop for even portions. A regular spoon works, though your hands may get sticky.
- Parchment paper: Line the baking sheets so the balls do not stick. Wax paper works too, though parchment is more reliable.
Ingredients
- 38 Oreo cookies. Use regular Oreos, not Double Stuf. Use gluten-free Oreos for a gluten-free version.
- 1 (8-ounce or 226 g) package cream cheese, room temperature. Full-fat or reduced-fat cream cheese works. Avoid whipped cream cheese because it will not firm up properly.
- 1 cup white or dark chocolate melting wafers, semisweet chocolate chips, or chopped chocolate bars. Melting wafers harden smoothly. Chocolate chips may need a little oil to thin them.
- Optional decorations: Oreo crumbs, melted chocolate drizzle, and sprinkles. Add sprinkles immediately after dipping.
How To Make Oreo Cookie Balls
Set aside about 30 minutes of active time, then let the fridge do the rest. The hardest part is waiting for them to chill.
- Crush the Oreos: Place the Oreos in a food processor and pulse until ground into fine crumbs. (You can chop them and crush them with a rolling pin on your cutting board until the cookies are broken down to fine crumbs.) If a few small chunks survive, that’s fine – they’ll just add texture.
- Mix with cream cheese: Transfer the crushed Oreos to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese then beat on medium-low speed until combined. Use a spatula to scrape the bowl down and make sure there are no pockets of unmixed Oreos or cream cheese. If the mixture feels too dry, add a tablespoon of milk.
- Roll into balls: Using a tablespoon-sized triggered cookie scoop, portion the Oreo mixture and roll into balls. (Each ball should be roughly 1-inch or about 20g.) Place the Oreo balls on a parchment paper-lined baking sheet. Cover and refrigerate the balls for at least 1 hour to firm up or up to 2 days. Do not skip this step – warm balls will fall apart in the chocolate.
- Melt the chocolate: Place the chocolate in a heat-proof bowl. Microwave on high for 30 seconds, then stop and stir. Microwave for another 30 seconds, then stir once again. Continue to microwave in 15-second increments, stirring between each, until the chocolate is melted. (You can use a little vegetable oil to thin it out to a dipping consistency if the coating is too thick, but make sure to really whisk the oil in if doing so.)
- Dip the balls: Dip each chilled ball in the candy coating using a skewer or fork, and place on a sheet of parchment paper to set. If you’re decorating the tops with Oreo crumbs or sprinkles, sprinkle those on immediately as the shells will harden quickly. Immediately top with any sprinkles or cookie crumbs (You can use a little vegetable oil to thin it out to a dipping consistency if the coating is too thick, but make sure to really whisk the oil in if doing so.), if desired.
- Chill and set: Chill the dipped balls for 1 hour or until set. If decorating with a chocolate drizzle, drizzle with melted chocolate once the coating is set. Oreo balls can be refrigerated in an airtight container for up to 2 weeks.
♥ The Misfit Tips!
- Chill like you mean it: Give the balls the full hour before dipping. Freeze them for 20 minutes if you are short on time.
- Thin your chocolate: Add a teaspoon of coconut oil or vegetable oil to chocolate chips and whisk until smooth.
- Make ahead: Roll the balls and keep them in the refrigerator for up to 2 days before dipping.
- Use regular Oreos: Double Stuf Oreos contain too much filling and make the mixture greasy.
- Avoid whipped cream cheese: Whipped cream cheese does not firm up properly.
Perfect Pairings
These go perfectly with…
- A cold glass of milk balances the sweet chocolate coating.
- Hot coffee or espresso cuts through the sweetness.
- A game day spread gains a sweet treat beside wings and nachos.
- Holiday cookie platters gain a truffle look without baking stress.
How to Store
❤
- Fridge: Keep the Oreo balls in an airtight container for up to 2 weeks. They stay firm and fudgy. Let them sit at room temperature for a few hours if you prefer softer truffles.
- Freezer: Freeze the coated balls in a freezer container for up to 1 month. Thaw them in the refrigerator overnight. The texture becomes slightly softer after freezing.
- Reheat: Do not reheat the truffles. Let them come to room temperature for a softer bite.
- Note: Fresh fruit or whipped cream decorations do not store well. Use sprinkles, cookie crumbs, or chocolate drizzle for longer storage.
Oreo Cookie Balls
These Oreo cookie balls combine 38 crushed Oreos, cream cheese, and chocolate melting wafers into easy no-bake truffles. You chill the rolled balls for at least 1 hour, dip them in melted chocolate, and chill them again for 1 hour before serving. Make these Oreo cookie balls for a party, potluck, or holiday cookie platter when you need an easy holiday Oreo treat that makes about 24 servings.
Ingredients
Equipment
Method
- Crush the OreosPlace the Oreos in a food processor and pulse until they become fine crumbs. If you don't have a food processor, chop the cookies and crush them with a rolling pin on a cutting board until finely ground.
- Mix the Oreo FillingTransfer the Oreo crumbs to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese and beat on medium-low speed until the mixture is thoroughly combined. Scrape down the sides and bottom of the bowl with a spatula to ensure there are no pockets of unmixed cream cheese or cookie crumbs.
- Shape and Chill the Oreo BallsUse a tablespoon-sized cookie scoop to portion the mixture, then roll each portion between your hands to form a smooth ball. Each ball should be approximately 1 inch in diameter and weigh about 20g. Arrange the Oreo balls on a baking sheet lined with parchment paper. Cover and refrigerate for at least 1 hour to firm up, or for up to 2 days before dipping.
- Melt the ChocolatePlace the chocolate or candy coating in a microwave-safe, heatproof bowl. Microwave on HIGH for 30 seconds, then remove and stir well. Microwave for another 30 seconds and stir again. Continue heating in 15-second intervals, stirring after each one, until the chocolate is completely melted and smooth. If the coating is too thick for dipping, add a small amount of vegetable oil and whisk thoroughly until the chocolate reaches a smooth, dippable consistency.
- Dip and DecorateRemove the chilled Oreo balls from the refrigerator. Using a fork or skewer, dip each ball into the melted chocolate, turning it to coat completely. Lift each ball out of the coating and allow any excess chocolate to drip off before placing it on parchment paper. If desired, immediately sprinkle the tops with Oreo crumbs or sprinkles before the coating hardens. Work quickly, as the chocolate shell can set fast. Repeat with the remaining Oreo balls.
- Chill and StoreRefrigerate the dipped Oreo balls for about 1 hour, or until the coating is completely set. If you want to add a chocolate drizzle, wait until the coating has hardened, then drizzle with additional melted chocolate. Store the finished Oreo balls in an airtight container in the refrigerator for up to 2 weeks.