Oreo Balls Recipe

Serves: 24-30 balls
Prep Time: 30 minutes
Chill Time: 2-3 hours
Total Time: 3 hours 30 minutes

Essential Ingredients

• 1 package (14.3 oz) Oreo cookies, regular or double-stuffed
• 8 oz cream cheese, softened to room temperature
• 12-16 oz white chocolate chips or melting wafers
• 12-16 oz semi-sweet or dark chocolate chips (optional, for variety)
• 2 tablespoons coconut oil or vegetable shortening (optional, for smoother coating)

For Decoration (Optional)

• Crushed Oreo cookies for rolling
• Colorful sprinkles
• Chopped nuts
• Sea salt flakes
• Drizzles of contrasting chocolate

Equipment Needed

• Food processor or large zip-top bag with rolling pin
• Large mixing bowl
• Cookie scoop or small spoon
• Baking sheets lined with parchment paper
• Double boiler or microwave-safe bowls
• Fork for dipping

Crushing the Oreos to Perfection

Begin by removing the Oreo cookies from the package – you’ll use the entire package for this recipe. If using regular Oreos, you can leave them whole with the cream filling intact. For an extra smooth texture, some bakers prefer to scrape out half the filling, but this is completely optional.

The easiest method for crushing is using a food processor. Pulse the cookies in batches until they form fine crumbs with some slightly larger pieces for texture. You want mostly fine crumbs but a few small chunks add nice texture to the finished balls.

If you don’t have a food processor, place the cookies in a large zip-top bag, seal it well, and crush them with a rolling pin or meat mallet. This method takes more effort but gives you better control over the final texture.

Creating the Base Mixture

Ensure your cream cheese is completely softened – it should be easily spreadable and at room temperature. Cold cream cheese won’t mix properly and will result in lumpy Oreo balls.

In a large mixing bowl, combine the crushed Oreo cookies with the softened cream cheese. Using clean hands or a large wooden spoon, mix everything together until it forms a cohesive mixture that holds together when pressed.

The mixture should be moist enough to hold its shape when rolled into balls but not so wet that it’s sticky or difficult to handle. If the mixture seems too dry, add an additional ounce of cream cheese. If it’s too wet, add a few more crushed cookies.

Shaping the Oreo Balls

Line two baking sheets with parchment paper. Using a small cookie scoop or your hands, portion the mixture into uniform balls about 1 to 1.5 inches in diameter. A standard cookie scoop helps ensure all balls are the same size, which makes for even coating and professional presentation.

Roll each portion between your palms to create smooth, round balls. If the mixture starts to stick to your hands, lightly dampen them with cold water or chill the mixture for 15-20 minutes to firm it up.

Place the shaped balls on the prepared baking sheets, making sure they don’t touch each other. Once all balls are formed, refrigerate them for at least 2 hours or until completely firm. This chilling step is crucial – it prevents the balls from falling apart when dipped in chocolate.

Preparing the Chocolate Coating

About 30 minutes before you’re ready to coat the balls, prepare your chocolate. You can use white chocolate, milk chocolate, dark chocolate, or a combination for variety.

For the smoothest results, melt chocolate using a double boiler. Fill a saucepan with about an inch of water and bring it to a gentle simmer. Place a heat-proof bowl on top, making sure the bottom doesn’t touch the water. Add the chocolate chips and stir frequently until completely melted and smooth.

Alternatively, melt chocolate in the microwave in 30-second intervals, stirring between each interval until smooth. Add a tablespoon of coconut oil or shortening to the melted chocolate for a glossier finish and easier dipping consistency.

Dipping and Coating

Remove the chilled Oreo balls from the refrigerator just before dipping – they should be very cold and firm to the touch.

Working with one ball at a time, drop it into the melted chocolate. Use a fork to roll it around, ensuring complete coverage. Lift the ball with the fork, allowing excess chocolate to drip back into the bowl. Gently tap the fork against the edge of the bowl to remove additional excess chocolate.

Carefully slide the coated ball onto a clean parchment-lined baking sheet. If adding decorations like sprinkles or crushed cookies, do so immediately while the chocolate is still wet.

Continue this process with all balls, working quickly but carefully. If the chocolate begins to thicken during dipping, reheat it gently to restore the proper consistency.

Adding Creative Finishes

For a professional touch, try these decoration ideas while the chocolate coating is still wet. Roll some balls in finely crushed Oreo cookies for extra cookie flavor and texture. Sprinkle others with colorful nonpareils or seasonal sprinkles for festive occasions.

For an elegant presentation, drizzle balls coated in dark chocolate with melted white chocolate in a decorative pattern, or vice versa. You can also lightly sprinkle them with sea salt flakes for a gourmet sweet-and-salty combination.

Some bakers like to roll a few balls in chopped nuts like pecans or almonds before the final chocolate coating for added crunch and flavor complexity.

Final Chilling and Setting

Once all balls are coated and decorated, return them to the refrigerator for at least 30 minutes to allow the chocolate coating to set completely. The coating should be firm to the touch and not leave marks when gently pressed.

For the best texture and flavor, let the Oreo balls chill for several hours or overnight. This allows all the flavors to meld together and creates the perfect creamy texture that makes these treats so irresistible.

Storage and Serving

Store finished Oreo balls in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months – just thaw them in the refrigerator before serving.

For serving, remove the balls from the refrigerator about 10-15 minutes before guests arrive to take the chill off. They taste best when slightly cool but not ice-cold.

Arrange them on a pretty serving platter or in small paper cups for easy individual serving. They’re perfect for dessert tables, cookie exchanges, or any time you need an impressive treat that requires minimal effort.

Make-Ahead Tips

Oreo balls are ideal for make-ahead entertaining. You can shape the balls up to three days in advance and keep them refrigerated before coating. The coated balls actually improve in flavor after sitting for a day or two as the cream cheese softens slightly and the flavors blend.

For busy schedules, make a double batch and freeze half for future occasions. They thaw quickly and taste just as good as freshly made ones.

Troubleshooting Common Issues

If your balls fall apart during dipping, they weren’t chilled long enough or the chocolate is too hot. Make sure balls are very cold and let the melted chocolate cool slightly before dipping.

If the chocolate coating is too thick, thin it with a small amount of coconut oil or shortening. If it’s too thin and won’t stick properly, let it cool for a few minutes before continuing.

For smoother mixing of the initial cookie and cream cheese mixture, make sure the cream cheese is completely at room temperature. Cold cream cheese creates lumps that are difficult to eliminate.

Creative Variations

Try using different flavored Oreos like mint, peanut butter, or birthday cake for unique flavor combinations. You can also substitute the cream cheese with mascarpone for a richer flavor or Greek yogurt for a lighter version.

For holidays, use themed Oreo varieties and coordinate your chocolate coating and decorations to match the season. Red and green sprinkles for Christmas, orange and black for Halloween, or pastel colors for Easter create festive presentations that guests will remember.