There’s some magical X-factor in Oreos that makes them the perfect ingredient for all sorts of desserts! My Oreo Cake recipe is one of the most popular posts on the blog and if you’ve ever blended some into a milkshake you know it’s AMAZING!
What You’ll Need for This Recipe
Candy Melts: I covered these with candy melts but you can choose white and or dark chocolate for dipping. If you’re using chocolate, tempering it will give you a crisp shell that doesn’t melt on your fingers right away.
Chocolate: A drizzle of chocolate is an optional decoration. You can use any chocolate you have on hand.
How to Make Oreo Balls
1. Add the Oreos to your food processor and pulse until cut into small crumbs. Reserve a tablespoon of the crumbs for decoration.
2. Add Oreo crumbs and room temperature cream cheese to a large bowl and mix until combined. I use my stand mixer fitted with a paddle attachment but you can use an electric mixer or even a spatula.
3. Roll small balls in the palms of your clean hands and transfer to a large dish or baking sheet to chill for an hour.
4. Once chilled and firmed up add the candy melt to a small bowl and melt in the microwave. You can add a bit of vegetable oil to thin it out to dipping consistency if needed but make sure to mix well.
5. Dip the chilled balls in the candy melt using a skewer. If the candy melt is a bit thick then use a spoon to remove the excess by twirling the ball against it.
6. Sprinkle the tops of each ball with some of the reserved Oreo crumbs or drizzle with chocolate.
Pro Tips for This Recipe
- You don’t need a food processor to make oreo balls! Place the Oreos in a plastic bag and crush with a can or rolling pin.
- If you forgot to leave your cream cheese out to warm up don’t worry. Remove from packaging and microwave for 30 seconds at half power. If it’s still firm then flip it over and do a 20 second burst at half power.
- If you don’t want to bother with the dipping then just skip that step. You can roll the balls in cocoa powder or more Oreo crumbs after forming and call it a day.
- Sometimes candy melts can be a bit thick when melted. If this happens to you then just whisk in a teaspoon of vegetable oil at a time until it’s reached dipping consistency.
- This recipe works with nearly every type of cookie so experiment and have fun!
FREQUENTLY ASKED QUESTIONS
What is candy melt?
Candy melts are chocolate-like but not made with cocoa butter and are VERY easy to melt without burning. You also don’t need to temper them in order for the coating to set firm. Chocolate is amazing but a bit finicky to temper. If you just melt it and dip the balls in it will harden SLIGHTLY but melt as soon as you touch it and it will not have that crisp crack when you bite into it.
Can you dip these in chocolate without tempering?
YES! Just store your oreo truffles in the fridge and serve cold. They will be great but melty at room temp. So chill and eat quickly. 🙂
How can I make Oreo balls without a food processor?
Just place the Oreos in a large sealable plastic bag and smash with a can or rolling pin.
Can these be crunchy?
For an extra crunch just leave some large bits in the mix. Pulse or smash less. Or you can chop a few Oreos by hand and mix those larger pieces in.
How long do they Keep for?
Oreo balls will keep for 3 days at room temp (if it’s not too warm), 3 weeks in the refrigerator, or 2 months in the freezer. They should always be stored in a covered container.
If you’ve tried this Oreo balls recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- 38 oreos One 14oz package
- 8 oz cream cheese room temperature
- 1 cup white candy melt Or chocolate
- 2 tbsp dark chocolate optional, for decorating
- Pulse the Oreos in a food processor until only small crumbs remain. You can also smash by hand using a rolling pin or can. Just place in a sealable bag first.
- Transfer Oreos to a mixing bowl and add the room temperature cream cheese then mix until combined. Use a spatula to scrape the bowl down and make sure there are no pockets of unmixed Oreos or cream cheese.
- Use your clean palms to roll balls of the Oreo mixture. Each ball should be roughly an inch to an inch and a half in diameter or about 20 grams. Place balls on a large dish as you go.
- Chill the balls for about an hour so they firm up.
- In a small bowl melt the candy melt. You can use a vegetable oil to thin it out to a dipping consistency but make sure to really whisk the oil in if doing so.
- Dip each ball in the candy melt using a skewer and place on a sheet or parchment paper to set. If you're decorating the tops with Oreo crumbs you need to sprinkle those on immediately as the shells will harden quite fast.
- If you're decorating with a chocolate drizzle then melt a few tablespoons of chocolate in the microwave and drizzle with a spoon or use a piping bag with the tip snipped off.
- You don't need a food processor to make these! Place the Oreos in a plastic bag and crush with a can or rolling pin.
- If you forgot to leave your cream cheese out to warm up don't worry. Remove from packaging and microwave for 30 seconds at half power. If it's still firm then flip it over and do a 20 second burst at half power.
- If you don't want to bother with the dipping just skip that step. You can roll the balls in cocoa powder or more Oreo crumbs after forming and call it a day.
- Sometimes candy melts can be a bit thick then melted. if this happens to you just whisk in a teaspoon of vegetable oil at a time until it's reached dipping consistency.