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How to Make Oreo Balls Recipe

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Delicious and easy-to-make Oreo Balls featuring crushed Oreo cookies combined with cream cheese, dipped in smooth melted chocolate, and optionally garnished with sprinkles or cookie crumbs. Perfect as a no-bake sweet treat or party finger food.

Ingredients

Scale

Base Ingredients

  • 36 (14.3 oz / 405 g) regular Oreo cookies (not Double-Stuf)
  • 8 ounces (226 g) full-fat brick cream cheese, softened to room temperature

Chocolate Coating

  • 12 ounces (339 g) semi-sweet or white chocolate, coarsely chopped
  • 1/2 teaspoon vegetable oil or coconut oil

Optional Garnishes

  • Sprinkles
  • Oreo crumbs
  • Additional melted chocolate

Instructions

  1. Make the Oreo truffle filling: Place the entire Oreo cookies, including the filling, in a food processor or blender. Pulse the cookies until they become fine crumbs.
  2. Mix with cream cheese: Use a hand-held mixer, stand mixer with paddle attachment, or the food processor to beat the Oreo crumbs together with the softened cream cheese until the mixture is well combined and smooth.
  3. Form Oreo balls: Using a tablespoon, scoop out about 18-22 grams of the mixture per portion and roll it into a ball using your hands. Place the formed balls onto a baking sheet or plate lined with parchment paper. If the mixture is too sticky to handle, refrigerate it for 15 minutes before rolling.
  4. Chill the balls: Cover and refrigerate the Oreo balls for at least 1 hour, or up to 3 days. For quicker setting, freeze them for 30 minutes but do not freeze for longer unless transferring to the fridge afterward.
  5. Melt the chocolate: Place chopped chocolate and oil in a glass bowl or deep measuring cup. Melt in 20-second increments in the microwave, stirring between each until smooth. Alternatively, melt using a double boiler by placing the bowl over simmering water and stirring constantly. Let the melted chocolate cool for 5 minutes to avoid melting the Oreo balls during dipping.
  6. Coat the Oreo balls: Submerge each Oreo ball one at a time into the melted chocolate, swirling to coat completely. Lift the ball with a fork or dipping tool and gently tap off excess chocolate. Use a toothpick or twist the dipping tool upside down to release the ball onto a lined plate or baking sheet.
  7. Add optional garnishes: While the chocolate is still wet, sprinkle with sprinkles, Oreo crumbs, or drizzle extra melted chocolate for decoration.
  8. Set the chocolate coating: Refrigerate the coated Oreo balls for at least 1 hour to allow the chocolate to fully set before serving or storing.
  9. Store properly: Keep the Oreo balls in an airtight container in the refrigerator layered with parchment or wax paper for up to 2 weeks.

Notes

  • If the cream cheese is not soft enough, the mixture will be difficult to blend smoothly.
  • Chilling the mixture before rolling helps prevent sticking and makes shaping easier.
  • For best results, use regular Oreos, not Double-Stuf, to achieve the right balance of cookie and cream.
  • Use a deep container for melting and dipping chocolate to make coating easier and less messy.
  • Store Oreo balls in the fridge to maintain texture and increase shelf life.
  • Feel free to experiment with different types of chocolate for dipping, such as milk chocolate or dark chocolate.

Keywords: Oreo balls, Oreo truffles, no-bake dessert, chocolate dipped, party treats, cream cheese, easy dessert

Find it online: https://ricoloranz.com/how-to-make-oreo-balls-recipe/