5 Ingredient Oreo Balls are a super simple treat for when you need a last-minute sweet (or for anytime!). These are an all-time favorite in my household, and they’re dangerously easy to make and can be customized using different varieties of Oreos!
Is it just me or did the weekend go by much, much too fast? Zach ended up catching my cold (except a much worse version) so I decided some soup was in order and spent all day working on a recipe that I’ll be sharing it with you on the blog pretty soon!
Despite telling myself that I was going to stop working on the blog so much on the weekends, I also re-made these Oreo Balls and shot a short video of them (you can see it just above the recipe). And let’s face it, in what universe is making soup and Oreo Balls really considered “work”, anyway?
These Oreo Balls are simple to make and I’m sure you’ve seen them in your life before here (my sister has been making them for years), but I want to share a few simple tips and tricks before we get down to the recipe.
Tips for No-Fail Oreo Balls:
- I’ve tried a lot of different varieties of melting wafers and my preferred brand is Ghirardelli (I have no affiliation with them). I think they have the best taste and do the best job of smoothly, evenly coating the truffles. Downside is they cost a bit more, but it’s worth it to me.
- These truffles need to be frozen briefly (15 minutes) before dipping. I’ve found that if you freeze them much longer than that the chocolate tends to crack and break open from the Oreo ball interior as it sets, so freeze them for 15 minutes, but not much longer.
- Have fun! There are so many different types of Oreos out there (I recently saw cinnamon… not so sure how I feel about that…), go ahead and try substituting your favorite variety for traditional Oreos. I have a Peppermint Oreo Truffle recipe that reminds me of a Thin Mint Cookie — so good!
Printable Oreo Ball recipe just below the video
How to Make Oreo Balls
- 36 Oreo cookies
- 8 oz cream cheese softened to room temperature
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate melting wafers**
- 1 cup white chocolate melting wafers
- Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
- In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
- Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese. Add vanilla extract and stir all ingredients until well-combined.
- Scoop Oreo mixture by 1 1/2 Tablespoon and drop onto wax paper-lined cookie sheet.
- Place in freezer and chill for 15 minutes.
- Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
- Retrieve your Oreo balls from the freezer and dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.** Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
- Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator.