Oreo Balls are a classic fudgy and chocolaty treat made with just three ingredients and a few simple steps. Make these cookie balls your own by using milk chocolate or dark chocolate melting wafers, decorating them with festive sprinkles, or drizzling with melted chocolate!
Place the Oreos in a food processor and pulse until ground into fine crumbs. (You can also place the Oreos in a large ziptop bag and crush the by hand or with a rolling pin until the cookies are broken down to fine crumbs.)
Transfer the crushed Oreos to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese then beat on medium-low speed until combined. Use a spatula to scrape the bowl down and make sure there are no pockets of unmixed Oreos or cream cheese.
Using a tablespoon cookie scoop, portion the Oreo mixture and roll into balls. (Each ball should be roughly 1-inch or about 20g.) Place the Oreo balls on a parchment paper-lined baking sheet. Cover and refrigerate the balls for at least 1 hour to firm up or up to 2 days.
Place the melting wafers in a small microwave-safe bowl. Melt according to the package directions. (You can use a little vegetable oil to thin it out to a dipping consistency if the coating is too thick, but make sure to really whisk the oil in if doing so.)
Dip each chilled ball in the candy coating using a skewer or fork, and place on a sheet of parchment paper to set. If you're decorating the tops with Oreo crumbs or sprinkles, sprinkle those on immediately as the shells will harden quickly.
Chill the dipped balls for 1 hour or until set. If decorating with a chocolate drizzle, drizzle with melted chocolate once the coating is set. Oreo balls can be refrigerated in an airtight container for up to 2 weeks.
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Notes
Use regular, not double-stuffed cookies. Regular Oreos work best for this recipe and easily blend into fine crumbs. Double or triple-stuffed cookies will have too much cream filling, so save those for snacking.
Microwave cream cheese. If you forgot to leave your cream cheese out to warm up, don’t worry. Remove it from the packaging and microwave it for 30 seconds at half power. If it’s still firm, flip it over and do a 20-second burst at half-power.
Use chocolate melting wafers if possible. The wafers melt smoothly and easily, making decorating the Oreo balls easier. White, milk chocolate, or dark chocolate melting wafers are all great picks.
Temper chocolate or mix in coconut oil or vegetable oil. If you’re using white chocolate chips, chopped chocolate, or candy coating instead of melting wafers, tempering it will give your Oreo truffles a crisp shell that doesn’t immediately melt on your fingers. Or whisk ½ teaspoon of coconut oil or vegetable oil into the melted chocolate to thin it and make dipping easier.
Soften cream cheese quickly. Speed up the cream cheese softening process with the microwave. Just remove the cheese from its packaging and microwave it on 50% heat for 30-second intervals or until the cream cheese gives easily when pressed gently with your finger.
Decorate with chocolate, sprinkles, or cookie crumbs. Use a mix of white, milk, or dark chocolate, or select a vibrant color of candy melt to match any holiday or theme. Decorate the Oreo cookie balls immediately after dipping them so that your decorations stick and stay in place.