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Oreo Cookie Balls

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.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 166
Ingredients Equipment Method Notes

Ingredients
  

  • 38 Oreo cookies*
  • 1 (8-ounce/226g) package cream cheese (room temperature (226g))
  • 1 cup white or dark chocolate melting wafers semi-sweet chocolate chips or chopped bars ((180g))
  • Optional Decorations: Oreo crumbs, melted chocolate drizzle, sprinkles

Equipment

  • Food processor
  • Cookie scoop
  • Parchment paper

Method
 

  1. Crush the Oreos
    Place 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.
  2. Mix the Oreo Filling
    Transfer 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.
  3. Shape and Chill the Oreo Balls
    Use 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.
  4. Melt the Chocolate
    Place 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.
  5. Dip and Decorate
    Remove 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.
  6. Chill and Store
    Refrigerate 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.

Recipe Notes

Which Oreos to Use

Use regular Oreo cookies for this recipe rather than Double Stuf Oreos. The standard filling-to-cookie ratio helps create the right consistency for shaping the Oreo balls.

Storing

Store the Oreo balls in an airtight container in the refrigerator for up to 2 weeks to keep them fresh.

How to Serve

These Oreo balls make a delicious addition to holiday cookie platters and dessert tables! Serve them straight from the refrigerator if you prefer firmer, truffle-like treats, or let them sit at room temperature for a few hours for a softer texture.