Oreo Balls

Creamy Oreo centers and a sweet chocolate coating make these easy Oreo balls a tasty treat year-round.

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There is nothing better than sweet bite-size confections like these Oreo balls. Stuffed with creamy Oreo-infused cream cheese and wrapped in a rich chocolate coating, these delectable truffles will be a huge hit any time of year.

Oreo Balls Ingredients

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You’ll need:

• 1 package of Oreos (about 36 cookies)
• 8-ounce package of cream cheese, cut into pieces and softened
• 1 teaspoon of vanilla extract
• 1½ cups of dark or milk chocolate melting wafers (we love the Ghirardelli brand)
• 1½ cups of white chocolate melting wafers

PRO TIP:

The Ghirardelli brand of chocolate wafers that come in a 10-ounce bag measures out to 1½ cups.  

Substitutions And Additions

CHOCOLATE: If you prefer to use chocolate chips (and/or white chocolate chips) instead of the melting chocolate for the chocolate coating, follow the same instructions for melting and dipping, but add about 1 teaspoon of shortening per cup of chips when melting.

PEPPERMINT: Turn these delicious treats into a peppermint version by adding a little peppermint extract to the Oreo and cream cheese mixture.

How To Make This Oreo Balls Recipe

STEP ONE: Place Oreo cookies in the bowl of a food processor and pulse until they have been broken down into fine crumbs.

STEP TWO: Add the softened cream cheese and vanilla extract directly to the Oreo cookie crumbs and pulse until the mixture combines evenly and comes together, making a “dough.”

STEP THREE: Use a 1½ tablespoon cookie scoop to scoop balls of the Oreo mixture onto a baking sheet lined with parchment paper. Use your hands to roll them into smooth balls, if desired.

STEP FOUR: Place the lined baking sheet with the Oreo cream cheese balls into the freezer to harden for about 20 minutes.

STEP FIVE: Once the balls are firmed up, place chocolate melting wafers into a microwave-safe bowl.

Keep the milk chocolate and white chocolate wafers in separate bowls.

STEP SIX: Heat in 30-second intervals, stirring between each until the wafers are mostly melted.

STEP SEVEN: Stop heating and continue stirring until the mixture is fully melted and smooth.

STEP EIGHT: Remove several Oreo balls from the freezer at a time. Use a fork to dip and roll each chilled ball in the melted chocolate.

Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of wax paper or parchment paper to set.

STEP NINE: Continue dipping and setting Oreo balls – coat half of the balls in milk chocolate and half of the balls in white chocolate.

STEP TEN: When the dipped balls are set (this only takes a few seconds), drizzle the top of each ball with the opposite type of chocolate for contrast.

You could also top with crushed Oreo crumbs, crushed peppermint candies or candy canes, sprinkles, chocolate curls, etc.

STEP ELEVEN: Serve immediately or store in a cool location until serving.

How To Serve

These sweet treats would be a lovely homemade gift idea during the holiday season, along with our snowmen truffles.

You could also make up a big batch of these delicious treats to share at cookie exchanges or holiday parties. It will be a guaranteed favorite treat.

Check out our other easy recipes for treats in small packages, including our white chocolate lemon truffles and gingerbread truffles.

MORE OREO RECIPES

Pie Recipes

Oreo Pie Recipe

No Bake Desserts

Oreo Layered Dessert: Oreo Delight with Chocolate Pudding

Storing These Oreo Truffles

IN THE FRIDGE: Store leftover Oreo cookie balls in the refrigerator in an airtight container for up to 1 week. 

IN THE FREEZER: Store the Oreo truffles in the freezer for up to 3 months.

These Oreo balls are a simple treat that everyone will love taking a bite out of. All the classic flavors of Oreo cookies wrapped in a small bundle covered in chocolate. How can you go wrong?

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Oreo Balls

5 from 3 votes

Creamy Oreo centers and a sweet chocolate coating make these easy Oreo balls a tasty treat year-round.

Prep Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 30 balls

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Ingredients

  

1x2x3x

• 1 package Oreo cookies (about 36 cookies)
• 8 ounces cream cheese, cut into pieces and softened
• 1 teaspoon vanilla extract
• 1½ cups dark or milk chocolate melting wafers, we love the Ghirardelli brand
• 1½ cups white chocolate melting wafers

Instructions

 

• Place Oreo cookies in the bowl of a food processor and pulse until they have been broken down into fine, even crumbs.
• Add the cream cheese and vanilla extract directly to the Oreo crumbs and pulse until the mixture combines evenly and comes together, making a “dough.”
• Use a 1½ tablespoon cookie scoop to scoop balls of the Oreo mixture onto a baking sheet lined with parchment paper. Use your hands to roll them into smooth balls, if desired.
• Place the baking sheet with Oreo balls into the freezer to harden for about 20 minutes.
• Once the balls are firmed up, place the melting wafers into a microwave-safe bowl. (Keep the milk chocolate and white chocolate wafers in separate bowls.)
• Heat in 30-second increments, stirring between each, until the wafers are mostly melted.
• Stop heating and continue stirring until the mixture is fully melted and smooth.
• Remove several Oreo balls from the freezer at a time. Use a fork to dip and roll each Oreo ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of wax paper or parchment paper to set.
• Continue dipping and setting Oreo balls – coat half of the balls in milk chocolate and half of the balls in white chocolate.
• When the balls are set (this only takes a few seconds), drizzle the top with the opposite type of chocolate for contrast. You could also top with crushed Oreo crumbs, sprinkles, chocolate curls, etc.
• Serve immediately or store in a cool location until serving.

Notes

• You can make these ahead of time, but sometimes the chocolate forms condensation on the outside of it after it has been placed in the freezer.  For the best presentation, serve Oreo balls within a couple of hours of making them and keep cool.
• Make sure you are using room temperature cream cheese so that you don’t end up with lumps in the filling.
• Use parchment paper to place the balls on so that they do not stick to the baking sheet.
• If you are working during the warmer months, you can place the dipped Oreo balls back into the freezer or refrigerator for a few minutes after dipping to help the chocolate set quicker.
• Reheat the chocolate for 15 seconds at a time if it begins to thicken too much for dipping.

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 104mg | Potassium: 43mg | Fiber: 1g | Sugar: 13g | Vitamin A: 102IU | Calcium: 11mg | Iron: 1mg

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