Oreo balls are an annual Christmastime favorite in our house. The insanely delicious truffle-like desserts make any cookie platter irresistibly gorgeous. Every year, I get tons of requests for the recipe. You’ll know why as soon as you take your first bite of the Oreo chocolatey goodness dipped in more dreamy chocolate!
Oreo Truffles
When it comes to store-bought cookies, Oreos are my weakness. When crushed, combined with cream cheese, and covered in melted chocolate, they become my obsession!
Bring these Oreo truffle balls to work or a holiday party (if you can get them past your equally-obsessed family). They are so good they will vanish instantly!
Why You’ll Love this Oreo Balls Recipe:
- No Baking: When the oven is almost always busy during the holidays, you only need the fridge and microwave to make this magic happen.
- Simply Decadent: Making an impressive chocolate dessert for the holidays is simple with this easy four-ingredient recipe.
- Rave Reviews: These Oreo treats are so insanely good you will get endless compliments!
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Oreo is a proprietary brand that I want to acknowledge and give credit to.
How to Make Oreo Balls
You can jump to the recipe card for full ingredients & instructions!
- Prepare and save a small bowl of 9 crushed Oreos.
- Make fine crumbs with the remaining Oreos from the pack.
- Blend the Oreo crumbs and cream cheese in a large bowl.
- Chill the cookie cream cheese mixture.
- Scoop the chilled mixture into balls.
- Dip the balls into the melted chocolate.
- Place each ball on a lined baking sheet.
- Sprinkle saved cookie crumbs on top (optional).
- Chill until firm, drizzle extra chocolate over the top, and plate for serving!
Oreo balls are made of crushed Oreo cookies mixed with cream cheese and dipped in chocolate!
I recommend using a high-quality baking chocolate, such as Ghirardelli, for your Oreo balls.
Yes! They contain cream cheese, which needs to be kept in the refrigerator to maintain its freshness.
Oreo balls will stay fresh for up to 1 week in the refrigerator.
Yes! They can be frozen for up to 2 months!
If you don’t adequately chill the Oreo balls before dipping them in chocolate, the chocolate will be too hot and will melt the balls, causing them to crumble apart.
Be sure to serve up these Oreo truffles with a glass of milk to wash down all that chocolate!
Make Ahead Instructions
Oreo balls can be made ahead and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. If frozen, let thaw overnight in the refrigerator before serving.
Storage Instructions
Store leftover Oreo balls in an airtight container in the refrigerator for up to 1 week. Do not leave Oreo balls out of refrigeration for more than 2 hours.
Freezing Instructions
Freeze Oreo balls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 2 months. Let thaw overnight in the refrigerator before serving.
Variations
- Mint Oreo Balls: Use mint creme or peppermint Oreos. Add a drop or 2 of mint or peppermint extract to the white chocolate for an extra kick of minty flavor.
- Red Velvet Oreo Balls: Use red velvet Oreos. Dip them in all white chocolate, and drizzle them with white chocolate that has been colored red with food coloring.
- Halloween Oreo Balls: Use regular or Halloween Oreos. Color the white chocolate orange, green, or purple.
- Christmas Oreo Balls: Use Winter Oreos or any other limited edition seasonal flavor, such as gingerbread. Color the white chocolate red and green!
- Golden Oreo Balls: Use Golden Oreos. Dip them in white or milk chocolate.
- Birthday Cake Oreo Balls: Use birthday cake Oreos or Golden Oreos, dip them in all white chocolate, and top them with rainbow sprinkles!
- Peanut Butter Oreo Balls: Use peanut butter Oreos, or use regular Oreos and swap out the cream cheese for peanut butter. This also makes these truffles vegan!
Tips for the Best Oreo Balls
- Use regular Oreos, NOT double stuf! Double stuf have too much cream!
- Use full-fat block-style cream cheese, not the spreadable kind!
- If you don’t have a food processor or blender, you can place the Oreos in a Ziplock bag and crush them with a rolling pin.
- Be sure to thoroughly chill the truffle mixture before dipping them in chocolate. Otherwise, they may fall apart when dipped.
- For easy dipping place each truffle on a fork, submerge the fork in the chocolate, and let the excess drip off before placing them on the baking sheet.
These little Oreo cookie balls are so irresistible, delicious, and pretty that you may want to give them as holiday gifts. Pack them in a small box and add a colorful bow to make the perfect hostess gift!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Oreo Balls Recipe
Prep: 30 minutes
Cook: 0 minutes
Total: 1 hour 30 minutes
Oreo balls, made with Oreos, cream cheese, and melted chocolate, are an insanely delicious and gorgeous Christmas treat.
Instructions
-
Crush 9 Oreo cookies to crumbs in a food processor or blender. Set the crumbs aside in a bowl.
19.1 ounces Oreo cookies
-
Crush the remaining cookies to fine crumbs.
-
Add the Oreo crumbs and cream cheese to a large bowl and beat with a hand mixer until well combined.
8 ounces cream cheese
-
Chill the mixture in the refrigerator for at least 1 hour or in the freezer for at least 20 minutes.
-
Use a cookie portion scoop to gather about 2 tablespoons of the mixture at a time. Roll into balls.
-
Separate the semi-sweet and white baking chocolate into 2 bowls. Melt in the microwave according to package directions.
8 ounces semisweet baking chocolate, 8 ounces white baking chocolate
-
Using a fork, dip each Oreo ball into the melted chocolate, and let the excess chocolate run off the fork.
-
Place each ball on a lined baking sheet. Sprinkle some or all of the truffles with the reserved cookie crumbs.
-
Chill until firm.
-
Drizzle extra chocolate over the top of the truffles if desired.
Becky’s tips
- Variations
- Mint Oreo Balls: Use mint creme or peppermint Oreos. Add a drop or 2 of mint or peppermint extract to the white chocolate for an extra kick of minty flavor.
- Red Velvet Oreo Balls: Use red velvet Oreos. Dip them in all white chocolate, and drizzle them with white chocolate that has been colored red with food coloring.
- Halloween Oreo Balls: Use regular or Halloween Oreos. Color the white chocolate orange, green, or purple.
- Christmas Oreo Balls: Use Winter Oreos or any other limited edition seasonal flavor, such as gingerbread. Color the white chocolate red and green!
- Golden Oreo Balls: Use Golden Oreos. Dip them in white or milk chocolate.
- Birthday Cake Oreo Balls: Use birthday cake Oreos or Golden Oreos, dip them in all white chocolate, and top them with rainbow sprinkles!
- Peanut Butter Oreo Balls: Use peanut butter Oreos, or use regular Oreos and swap out the cream cheese for peanut butter. This also makes these truffles vegan!
- Use regular Oreos, NOT double stuf! Double stuf have too much cream!
- Use full-fat block-style cream cheese, not the spreadable kind!
- If you don’t have a food processor or blender, you can place the Oreos in a Ziplock bag and crush them with a rolling pin.
- Be sure to thoroughly chill the truffle mixture before dipping them in chocolate. Otherwise, they may fall apart when dipped.
- For easy dipping place each truffle on a fork, submerge the fork in the chocolate, and let the excess drip off before placing them on the baking sheet.
Storage: Store Oreo balls in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Nutrition Information
Serving: 1truffle Calories: 195kcal (10%) Carbohydrates: 22g (7%) Protein: 2g (4%) Fat: 11g (17%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.02g Cholesterol: 10mg (3%) Sodium: 101mg (4%) Potassium: 117mg (3%) Fiber: 1g (4%) Sugar: 15g (17%) Vitamin A: 108IU (2%) Vitamin C: 0.04mg Calcium: 31mg (3%) Iron: 3mg (17%)