Oreo Balls Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 0

Chill Time: 1

Total Time: 1 30

Servings: truffles

Calories: 195kcal

Oreo balls, made with Oreos, cream cheese, and melted chocolate, are an insanely delicious and gorgeous Christmas treat.

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.

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.