Oreo balls are one of the first no-bake treats I learned to make without second-guessing myself. Crushed cookies and cream cheese turn into a thick truffle center, then a chocolate shell makes them look like something from a candy case.
I make them most often in December, but they are not only a holiday thing in my kitchen. Different Oreo flavors, different coatings, and a few sprinkles can make the same method fit birthdays, bake sales, or a random Friday when I want something small and cold from the fridge.
The trick is patience between steps. The centers need to chill before dipping, and the melted chocolate needs a few minutes to cool so it coats instead of melting the filling. I learned that lesson after one batch slowly slid off the fork.
Place all 36 Oreo cookies, including the filling, in a food processor or blender. Pulse until they are fine crumbs with no large cookie chunks left.
Beat or pulse the crumbs with softened cream cheese until fully combined. The mixture should look like a thick, dark dough.
Scoop about 1 Tablespoon of mixture per ball, about 18-22g each, and roll between your hands. Place on parchment-lined plates or baking sheets. If sticky, chill the mixture for 15 minutes before rolling.
Cover and refrigerate the balls for at least 1 hour and up to 3 days. If I am rushing, I freeze them for 30 minutes, then move on right away.
Melt the chopped chocolate with the oil in 20-second microwave increments, stirring after each, until smooth. Let it sit for 5 minutes so it is warm, not hot.
Dip one Oreo ball at a time, lift with a fork or dipping tool, tap off excess chocolate, and slide onto parchment. Add sprinkles or crumbs while wet, then refrigerate at least 1 hour to set.
I count on two chilling windows: at least 1 hour for the rolled centers, then at least 1 hour after dipping so the shell sets. The 30-minute freezer shortcut works for the first chill, but I do not leave them frozen much longer before dipping because condensation can make chocolate seize or streak.
Once the chocolate is set, store the Oreo balls in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks. I like them cold, straight from the fridge.
They also freeze well for up to 2 months. I thaw them overnight in the refrigerator, still covered, so moisture does not collect on the chocolate shell.
I add these to cookie boxes, dessert trays, and birthday tables. They are rich, so one or two per person is usually enough, especially next to cookies, bark, or peanut butter balls.
The filling should hold together like soft modeling clay. If it crumbles when I squeeze it, the crumbs were not fine enough or the cream cheese was too cold. I keep mixing until the color is even and the dough leaves a slight mark on my fingers. That is when it rolls smoothly and does not crack.
For dipping, I prefer a narrow glass measuring cup because the chocolate stays deep enough to submerge each ball. A shallow bowl makes me chase the coating around the bottom. I tap the fork gently, not aggressively, because hard tapping can knock the center right back into the chocolate.
If I am making these for a party, I dip the plainest decorations first and the messier drizzle last. Sprinkles and crumbs can fall into the chocolate and make later pieces look bumpy. I keep a second sheet of parchment nearby as a landing zone for finished balls. Having that space ready keeps me from rushing with a fork full of chocolate.
I like to save a spoonful of Oreo crumbs before mixing in the cream cheese. Those crumbs make the easiest garnish, and they identify the flavor before anyone takes a bite. If I forget, I crush one extra cookie or use sprinkles instead. The garnish is optional, but it makes the tray look more finished with very little work.
Yes. Crush the cookies very finely in a zip-top bag with a rolling pin, then mix with softened cream cheese using a mixer or strong spoon.
The filling may be warm. Chill it for 15 minutes before rolling, and wipe your hands as needed.
Yes. Candy melts coat neatly. I still add a tiny bit of oil only if the coating seems too thick.
The centers may have been too cold from the freezer or the coating too warm. I use chilled, not frozen-solid, centers.
You can roll the centers up to 3 days ahead and store finished Oreo balls up to 2 weeks in the refrigerator.
If you decorate a batch, tell me your coating and sprinkle combination — I never get tired of seeing these dressed up.
Easy Oreo balls made with 36 Oreo cookies, cream cheese, melted chocolate, and a little oil for smooth dipping. Chill, dip, decorate, and store in the refrigerator for up to 2 weeks.
Servings 28
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use the whole cookie. The Oreo filling helps bind the crumbs.
Chill before dipping. Soft centers are hard to coat neatly.
Cool the chocolate 5 minutes. Hot chocolate can melt the filling.
Decorate immediately. Sprinkles and crumbs stick only while the coating is wet.
