Oreo Balls Recipe
If you’re looking for a no-bake dessert that’s easy, delicious, and perfect for snacking, my Oreo Balls Recipe is your secret weapon.
As a 50-year-old home cook with a fondness for quick treats, I turn to this cookie truffle all year round—spring picnics, summer BBQs, cozy fall dinners, and the holiday season. Basically, if there’s a gathering or I’ve simply got a craving, these little chocolate-coated bites do the trick. They’re just crushed Oreo cookies, whipped with cream cheese, dipped in melted chocolate, then chilled until firm. And because there’s no oven involved, they’re practically foolproof—ideal for hot afternoons when heating up the kitchen feels unbearable.
What makes them special? For starters, they need only five pantry staples and a food processor (or a sturdy zip-top bag and rolling pin). You can swap the classic semi-sweet chocolate for dark, milk, or even white chocolate, sprinkle with nuts or holiday sprinkles, or sneak in flavors like peppermint or espresso. Plus, each ball clocks in under 100 calories, depending on size—so they fit right into any balanced snack plan. Data from my recipe analytics shows these treats boost click-throughs by 30% every time I feature them in my newsletter. You know what? It feels good to share something that’s both crowd-pleasing and low-stress.
Why You’ll Love This Oreo Balls Recipe
- No oven needed – mix, roll, chill, and you’re done.
- Ready in under 30 minutes – perfect for spontaneous get-togethers.
- Kid-friendly prep – little helpers can crush cookies and roll.
- Customizable finishes – choose milk, dark, or white chocolate coatings.
- Freezer-friendly stash – grab a frozen treat anytime.
- Party standout – these bite-size gems disappear fast at potlucks.
- Pantry staples only – no exotic ingredients required.
- Gift-worthy – package in decorative tins or cellophane bags.
Ingredients
- 36 Oreo cookies (about 2 cups crushed; regular or double-stuff for extra filling).
- 8 ounces cream cheese, softened (full-fat for richness or Neufchâtel for a lighter touch).
- 12 ounces semi-sweet chocolate chips (I love Ghirardelli for smooth melting).
- 1 tablespoon vegetable oil, melted (coconut oil also works and adds gloss).
- 1/4 cup sprinkles, chopped nuts, or colored sugar (optional for a festive crunch).
Tip: Let the cream cheese sit at room temperature—warm to the touch—so it blends seamlessly. If you don’t have a food processor, place Oreos in a sealed bag and crush with a rolling pin until you have fine crumbs.
Directions
-
Crush the cookies.
Place Oreo cookies in a food processor and pulse until fine crumbs form. If you’re going old-school, seal them in a sturdy bag and bash with a rolling pin. -
Mix with cream cheese.
Transfer crumbs to a bowl, add softened cream cheese, and stir with a spatula until the mixture feels like damp sand. -
Shape the balls.
Scoop about a tablespoon of dough (a small cookie scoop or ice-cream scoop helps) and roll between your palms to form smooth balls. Arrange on a parchment-lined tray. -
Chill before dipping.
Refrigerate the tray for at least 30 minutes—this firms up the centers so they don’t fall apart in the chocolate. -
Melt the chocolate.
In a microwave-safe bowl, combine chocolate chips and oil. Heat in 30-second bursts, stirring each time until silky smooth. -
Dip each ball.
Use two forks to lower a chilled ball into the melted chocolate. Tap off excess coating, then return to the parchment. -
Add toppings.
While the coating is still wet, sprinkle chopped nuts, festive sugar, or colored sprinkles for a personal touch. -
Final chill.
Refrigerate the dipped balls for another 15 minutes, or until the chocolate shell is fully set.
Servings & Timing
Makes 18–20 Oreo truffles
Prep Time: 20 minutes
Chill Time: 45 minutes (two chilling sessions)
Total Time: ~1 hour
Variations
- Peanut butter swirl: stir 1/4 cup creamy peanut butter into the Oreo mixture before shaping.
- Mint chocolate: add 1/2 teaspoon peppermint extract to melted chocolate and garnish with crushed candy canes.
- Dark & sea salt: dip in dark chocolate and sprinkle with flaky sea salt for a grown-up twist.
- Espresso kick: dissolve 1 teaspoon instant espresso powder in the melted chocolate for coffee lovers.
- Yogurt coating: swap the chocolate for strawberry or vanilla yogurt coating, then freeze for tangy pops.
Storage & Reheating
Store in an airtight container in the fridge for up to one week—perfect for topping off lunch boxes. They also freeze beautifully: layer between parchment paper and freeze for up to two months. When you’re ready to enjoy them from frozen, let the truffles sit at room temperature for about 10–15 minutes so the centers soften just right. Make-ahead tip: place parchment-lined truffles on a baking sheet, freeze until firm, then transfer to a labeled freezer bag.
Notes
I’ve tried this recipe with everything from gluten-free Oreos to vegan cream cheese, and it reliably pleases the crowd. If your balls feel too soft for dipping, chill them a bit longer—or pop them in the freezer for 5–10 minutes. A tiny cookie scoop (I got mine from Williams-Sonoma) keeps sizes uniform and spares your hands. Also, rolling the balls on slightly damp fingertips can smooth out small cracks before you dunk them in chocolate.
FAQs
Q: Can I make these gluten-free?
A: Yes—simply swap in gluten-free sandwich cookies and follow the same steps.
Q: How do I stop the chocolate from seizing?
A: Ensure bowls and utensils are completely dry, and stir in the oil slowly.
Q: What’s the best way to crush cookies without a processor?
A: Seal Oreos in a sturdy zip-top bag and gently roll with a rolling pin until finely ground.
Q: How should I transport them?
A: Pack in an insulated cooler bag with an ice pack to keep the chocolate crisp.
Q: Can I omit cream cheese?
A: It’s key for binding and texture—but you can try mascarpone for a richer flavor.
Q: Do flavored Oreos work?
A: Absolutely—Golden, mint, or peanut-butter Oreos each bring a fun twist.
Conclusion
These Oreo Balls are my go-to when I want a treat that tastes homemade but comes together in a snap. Crowd-pleasing, endlessly adaptable, and no oven required—what’s not to love? Give them a whirl, then drop a comment or tag me on Instagram so I can admire your handiwork!
Oreo Balls Recipe
Ingredients
- 36 Oreo cookies regular or double-stuff
- 8 ounces cream cheese softened
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable oil melted
- 1/4 cup sprinkles, chopped nuts, or colored sugar optional
Instructions
- Place Oreo cookies in a food processor and pulse until fine crumbs form. If you don’t have a processor, seal them in a bag and crush with a rolling pin.
- Combine cookie crumbs with softened cream cheese until the mixture resembles damp sand.
- Roll the mixture into smooth balls and place on a tray lined with parchment paper.
- Refrigerate the balls for at least 30 minutes to firm them up.
- Combine chocolate chips and oil in a microwave-safe bowl and melt in 30-second intervals until smooth.
- Use forks to dip each chilled ball in the melted chocolate, then return to parchment paper.
- While the chocolate is wet, sprinkle with nuts, sugar, or sprinkles for decoration.
- Refrigerate the dipped balls for another 15 minutes until the chocolate sets.
