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Oreo Balls are an annual Christmastime favorite in our house. These 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!
What’s in this Oreo Balls Recipe?
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!
- Oreos: These classic cookies are crushed up to create a perfectly crumbly, chocolatey, creamy center.
- Cream Cheese: Binds the Oreo crumbs together and adds a creamy texture and tangy flavor. Use full-fat, brick-style cream cheese for the best results.
- Chocolate: You’ll need semisweet baking chocolate and white baking chocolate for this recipe. Baking chocolate has a higher percentage of cocoa solids when compared to a chocolate bar, which helps it to set up harder.
Pro Tip: Use regular Oreos, not double stuf! Double stuf have too much cream!
Variations on Oreo Truffles
- Mint: 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: 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: Use regular or Halloween Oreos. Color the white chocolate orange, green, or purple.
- Christmas: Use Winter Oreos or any other limited edition seasonal flavor, such as gingerbread. Color the white chocolate red and green!
- Golden: Use Golden Oreos. Dip them in white or milk chocolate.
- Birthday Cake: Use birthday cake Oreos or Golden Oreos, dip them in all white chocolate, and top them with rainbow sprinkles!
- Peanut Butter: Use peanut butter Oreos, or use regular Oreos and swap out the cream cheese for peanut butter. This also makes these truffles vegan!
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.
Yes! They contain cream cheese, which needs to be kept in the refrigerator to maintain its freshness.
These truffles 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 them before dipping in chocolate, the chocolate will be too hot and will melt the balls, causing them to crumble apart.
How to Store
Store leftover Oreo balls in an airtight container in the refrigerator for up to 1 week. Do not leave these truffles out of refrigeration for more than 2 hours.
How to Freeze
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.
Serving Suggestions
These Oreo cookie balls make a great addition to your holiday cookie platter. Serve them alongside holiday classics, like peanut butter blossoms, spritz cookies, gingerbread cookies, cream cheese mints, snickerdoodles, or Christmas crack.
They’re also delicious served with a glass of homemade oat milk or chocolate coffee. For a seasonal pairing, opt for eggnog, peppermint mudslides, or peppermint hot chocolate.
Oreo Balls Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- Hand Mixer
- Cookie Portion Scoop
- Baking Sheet
Ingredients
- 19.1 ounces Oreo cookies 541 grams, divided (1 package)
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 8 ounces semisweet baking chocolate 227 grams (1 package)
- 8 ounces white baking chocolate 227 grams (1 package)
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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
