Oreo Balls
Indulge in these easy, no-bake Oreo Balls made with crushed Oreo cookies, rich cream cheese, and a smooth chocolate coating for the ultimate bite-sized dessert! This simple 3-ingredient recipe is perfect for holidays, parties, cookie trays, and gifting. With a creamy cookies-and-cream center and decadent chocolate shell, these Oreo truffles come together quickly and require no oven time.
Yield: 35 Oreo Balls
Prep Time: 30 minutes
Cook Time: 5 minutes
Special Equipment: Parchment paper, mixer
Ingredients
Regular Oreo cookies, 1 standard package
8 ounces (226.8 g) full-fat brick cream cheese, softened to room temperature
12.5 ounces white melting chocolate
optional for garnish: Oreo crumbs, sprinkles, melted chocolate
Directions
Make the Oreo filling
Place the Oreo cookies (the whole cookies with cream filling) in a food processor or blender.
Pulse into fine crumbs, resembling sand. Reserve 1 Tablespoon crumbs for garnish. Set aside.
Using a hand mixer or stand mixer, fitted with a paddle attachment, beat the Oreo crumbs with the softened cream cheese until combined- about 1 minute.
(You can also use the food processor if it's large enough.) It will resemble a soft, slightly sticky dough.
Scoop into Balls
Line a baking sheet or plate with parchment paper. Set aside.
To keep in uniform size, using a cookie scoop or a Tablespoon, scoop the mixture, and using your hands, roll into a smooth ball.
The mixture will be sticky, but you should still be able to roll it. Place the balls on the baking sheet. There will be about 35 balls. Cover and refrigerate for 30-45 minutes or freeze for 20 minutes.
Melt the Chocolate
Place the chocolate into a microwave-safe bowl. Melt in 30-second increments in the microwave, stirring after each, until completely melted and smooth. It should be smooth after about 2 minutes. Let the warm chocolate slightly cool for 3-5 minutes before dipping Oreo balls.
Coat the Oreo Balls
One Oreo ball at a time, gently dunk into the melted chocolate and carefully lift out using a fork or candy dipping tool. Tap gently to allow the excess chocolate drop off and place onto the baking sheet.
If desired, top with Oreo crumbs or sprinkles while the chocolate is still wet. Or, if you have leftover melted chocolate, drizzle over the truffles.
Refrigerate
Refrigerate the Oreo balls for 15 minutes or until set before serving. Once the chocolate is set, store the truffles in an airtight container, layered with parchment paper to prevent them from sticking, for up to 1.5 weeks.
