Oreo Balls

This recipe for Oreo balls (or Oreo cookie truffles, if we’re being fancy) is a total classic and a must for holiday cookie trays! Oreo crumbs + cream cheese + dipped in chocolate = heaven.

An Oreo truffle ball with a bite taken out.

We’re nearing the halfway mark in December, which means that the world is in the throes of holiday party-ing! Right? I actually don’t know because we have two kids under three and my idea of a party right now is some chocolate after bedtime, curled up on the couch, and Netflix, HA. But I think most people are out enjoying holiday festivities by this point, and I love nothing more about the holidays than putting together an epic cookie tray to bring along whenever we visit friends or family.

A must for holiday cookie trays? Oreo balls. They are classic, old-school, throwback, no bake, EASY, and crazy delicious, which is why people absolutely devour them.

Oreo crumbs and a block of cream cheese in a glass bowl.

All you need to make these Oreo balls are four simple ingredients: Oreo cookies, cream cheese, chocolate chips, and vegetable shortening. Most of the recipes claim they are only three ingredients, but I always, always, always add vegetable shortening to my chocolate when I’m melting it for coating, as I’ve found it creates a much smoother, less clumpy coating than chocolate alone.

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Simply crush up the Oreo cookies (a food processor is ideal for this, but if you don’t have one, a rolling pin will do the job!) and mix in the bowl with the softened cream cheese. Then scoop the mixture out into balls, let them firm up in the fridge, then dip in chocolate and decorate. They keep for weeks in the refrigerator and can be frozen as well, so they’re a great recipe to make in a batch and keep on hand for the entire season!

They’re so super simple, and Joseph loved helping me with these… a great recipe for involving the kids!

A cookie scoop full of Oreo ball filling.

You can whip up a batch of these now and then keep them in the refrigerator right on through the new year. They do tend to get soft if they sit at room temperature for hours on end, so you’ll want to keep them in the refrigerator until serving or assembling your cookie plate.

I used a no-fuss presentation for these – just a quick drizzle of some melted white chocolate, but you could go hog wild with different flavor combinations and decorations. Some ideas:

  • Use golden Oreos and pastel sprinkles for Easter
  • Put a peppermint spin on these for Christmas by using different Oreos and some crushed candy canes on top
  • Mint Oreos for St. Patrick’s Day
  • Red Velvet Oreos for Valentine’s Day
  • Halloween Oreos with orange sprinkles!
  • Use blue or pink candy melts in place of the chocolate chips for a baby shower

You now have absolutely no excuses for not making Oreo balls… anyone you serve them to with thank you!

Now if you’ll excuse me, I’m off to polish one (or three) off ;-)

Oreo balls piled on a plate.

One year ago: Mini Cheesecake Cookies
Four years ago: Peanut Butter Swirl Chocolate Bark
Five years ago: Homemade Torrone

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Oreo Balls

Oreo crumbs + cream cheese + dipped in chocolate = heaven.

Ingredients:

  • 1 (15.3-ounce) package Oreo cookies (33 to 36 cookies), crushed into fine crumbs
  • 8 ounces cream cheese, at room temperature
  • 2 cups (340 grams) semisweet chocolate chips
  • 2 tablespoons vegetable shortening

Directions:

  1. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the Oreo cookie crumbs and the cream cheese. Using a spoon or spatula, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop out the mixture and place on the prepared baking sheet. Gently roll each into a smooth ball and return to the baking sheet. Refrigerate the baking sheet for at least 30 minutes, or until firm.
  3. In a small bowl or 2-cup measuring cup, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
  4. Serve the truffles, or garnish with some melted white chocolate. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).

Recipe Notes:

  • Use the entire Oreo cookie (including the filling) for this recipe.
  • You can substitute refined coconut oil for the vegetable shortening if you prefer.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

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This recipe was originally published on December 6, 2011.

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