Oreo Balls
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Oreo Balls are a super simple treat for when you need a last-minute sweet (or for anytime!). Just 5 ingredients and less than 30 minutes to make! This classic version tastes a bit like bite-sized Oreo cheesecakes. Try yours out with different varieties of Oreos for fun!
I originally shared this recipe for Oreo Truffles over on Spend with Pennies!
Back to work! After 6 weeks of “maternity leave” I’m finally back in the kitchen.
Slooowly easing into things; today’s Oreo Balls recipe is actually originally from a few years ago and I filmed the video for it (below the recipe) while I was still pregnant, so a lot of this recipe was actually done in advance. Thank goodness, because even though Luke’s really been a pretty decent sleeper so far, I’m tired. Please excuse any typos in advance.
These Oreo balls were one of my favorite easy no-bake desserts while I was pregnant and too big and uncomfortable to turn on the oven (or too lazy to make real chocolate truffles). They were also a favorite for bringing to parties over the holidays when I needed something super quick and easy to make with a newborn.
Dipping
The most difficult part (if you can call it difficult) of making these candies is their chocolate coating. If you have a set of candy dipping tools you can absolutely use them for your dipping the Oreo balls. I have a set and love mine, they’re inexpensive and come in handy often. However, if you don’t have them, here’s a simple way to dip the Oreo balls and have them turn out smooth and pretty (I’ve found just dunking them right in the chocolate usually makes a mess).
Drizzle a small bit of melted chocolate on the “blade” of a butter knife and then place one Oreo ball on top of the chocolate (this makes sure the bottom of the Oreo ball gets covered in chocolate, otherwise it would be exposed). Balance the knife with the truffle on it over your bowl of chocolate and then use a spoon to entirely cloak the ball with more melted chocolate (illustrated above!). Now use another knife to carefully slide the Oreo ball onto a wax paper lined baking sheet.
If desired, drizzle with white chocolate, sprinkle with Oreo crumbs or sprinkles, and allow the chocolate to harden before enjoying.
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 just think they have the best taste and do the best job of smoothly, evenly coating the truffles.
- Instead of melting wafers, you can use chocolate chips. I recommend thinning the chocolate with a teaspoon of shortening (melt it with the chocolate, and stir well) if substituting chips. Keep in mind the chocolate will take longer to set this way.
- 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 away from the Oreo ball interior as it sets (a problem I’ve also noticed with my cake pops!).
- Have fun! There are so many different flavors of Oreos cookies out there now (Ieven have a homemade Oreo cookie recipe, but haven’t tried that with this recipe yet)! 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!
Make-Ahead and Storing
Oreo balls can be made up to several days in advance. Store them in the refrigerator, preferably in an airtight container. They can be frozen (in an airtight container) for several months.
Enjoy!
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Oreo Balls
Ingredients
- 36 Oreo cookies
- 8 oz (226 g) cream cheese, softened to room temperature
- ½ teaspoon vanilla extract
- 1 cup (170 g) dark chocolate melting wafers
- 1 cup (179 g) white chocolate melting wafers
Instructions
- Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.36 Oreo cookies
- In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.8 oz (226 g) cream cheese
- 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.½ teaspoon vanilla extract
- Scoop Oreo mixture by 1 ½ 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.1 cup (170 g) dark chocolate melting wafers, 1 cup (179 g) white chocolate melting wafers
- 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 chocolate¹. 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.
Notes
Storage
Store in the refrigerator, preferably in an airtight container. They will keep for several days in the refrigerator. They may also be frozen in an airtight container for several months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published 01/15/2018. Updated to include new photos, updated tips, and a video on 01/08/2020.
Do you remove the cream center of the oreos before you chop them up?
Nope! 🙂
How many cups of Oreo powder is needed? I have already crushed Oreos and not able to count out 36 cookies. (I run a seasonal ice cream shop and had Oreo topping left over). I can’t wait to try them. I want to be sure my ratios are correct though. Thanks!
Hmm I haven’t measured it out, but I believe 12 Oreos is about 1 cup so I think you would need 3 cups here. 🙂
Made these with my 8 yr old daughter. Directions were perfect! We look forward to trying more of your recipes!
I’m so glad everyone enjoyed them so much, Christina! 🙂
I love it its so goooooood
I am so glad that you loved them! Thanks for commenting. 🙂
Here is a helpful hint for those who don’t have the candy dipping tools:
Remove the middle 2 tines from a plastic fork then use the fork to lift the balls out of the chocolate.
or
If you have a 2 tined meat fork, it will work, too.
That is a helpful tip, Charlene, thank you for sharing! 🙂
Can I use almond bark to dip them in instead of chips or wafers?
Hi, Christy! That would work just fine. 🙂
Because of the cream cheese, do these need to be kept in the refrigerator? About how long do they last? (I want to make some to give as gifts.)
Hi, Kirsten. Yes they need to stay refrigerated due to the cream cheese. They should last about a week in the refrigerator in an air tight container. 🙂
This was the best recipe out of any other recipe I found on the internet. The vanilla added flavor to them.. I will make these every year and then some.
Thank you for sharing your wonderful recipe..
Rebecca
From Tracy Ca
I’m so happy to hear this! Thank you for commenting, Rebecca 🙂
I have frozen them for a few weeks.
My granddaughter brought these to our Thanksgiving dinner. They are delicious.
I am so glad everyone enjoyed them, Doris! ☺️
Are you able to freeze the balls after dipping them and for how long??
I think that would work. I have not tried it myself, so I am not sure exactly how long they would last.
I have frozen them for a few weeks.
I know people who have made these and said they make them ahead and freeze them. I just made these; some will be for Thanksgiving, and the others are going into the freezer.
These were great! I added sprinkles and everyone loved them.
Yummy! Oreo balls are definitely going on my to-do list. These look scrumptious!
Trust me they are! The 3 or 4 years ago I had a small gathering of girl friends here at Christmas time and among all these other yummy treats mine were not only gone first but wiped out in the first 15 minutes! After one person tried them they said something then the next and then the first came back for another “before they were all gone) and laughed but whew that was such an ego rush anytime your food is so loved. But I’ve been a gourmet cook with my friends and family for decades so this easy but versatile affordable and delicious EVERY time and variation, geez you can’t beat that!! TRY THEM EVERYONE WILL LOVE THESE TRUFFLES! Who doesn’t love an Oreo?! No one!!! Well, it was quite the boost to my ego but. I’ve been cooking for 50+ yrs and these are ALWAYS a way easy hit. Try them you’ll see. I’ve made them with milk chocolate chips too and then rolled in crushed nuts or drizzled with a liquour chocolate mix(white on dark is lovely but either way!) they can be quite sophisticated if you use liquour instead of vanilla, (and yummy!) but remember to tell your recipients because since this is a non-cooking recipe this will still contain its alcohol) I will say since then I’ve had to make batches X 3/4 in the ghosts of Christmas past,lol and still ran out, this year I’m making this batch X6, and I somehow I know they’ll still all be gone, seriously.
How much is a dark chocolate melting wafer?
Hi John, the recipe calls for 1 cup of dark chocolate wafers. Melting wafers are available in most US grocery stores, usually sold right beside the chocolate chips (though if your store has a cake decorating section they may be there, too). They should be labeled as “melting wafers” right on the packaging.
If you don’t want to use melting wafers, you can substitute an equal amount of dark or semisweet chocolate chips (preferably melted with a teaspoon of shortening), but the chocolate will take longer to harden that way.
I hope that helps!
SUGGESTION for dipping truffles:
Using a plastic fork, break off the center tines.
Gently place a truffle into the chocolate.
Cover the truffle completely with the chocolate.
Dip the plastic fork into the chocolate and lift the truffle out.
Let the chocolate drip for a moment.
Set the covered truffle on waxed or parchment paper.
Pull the plastic fork free.
Great tip, thank you Charlene!!!