Oreo Balls Recipe
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This Oreo Balls Recipe is an easy no-bake treat made with only 3 ingredients: Oreos, cream cheese, and chocolate! Also known as Oreo Truffles, these candies are great for holiday gifting or to bring to parties, and are always a crowd pleaser!
A Favorite Treat
Oreo Balls are always a favorite treat at parties, especially during the holidays. My mom makes them every Christmas and everyone goes crazy for them!
You really can’t go wrong with a 3-ingredient no-bake treat, especially during the busy holiday season.
They’re a “fancy” homemade candy that’s ridiculously easy to make (albeit slightly messy) and they disappear fast because everyone LOVES them!
Even if you don’t have candy making skills, you can make these Oreo Balls because you can drizzle chocolate or crushed cookies on top to cover any “mistakes.”
Oreo Truffles
Another common name for these Oreo cookie balls is Oreo Truffles. Mainly because they look like truffles, but instead of the typical chocolate filling, there’s a rich Oreo cream cheese filling.
If you’re an Oreo fan, you’re going to absolutely love these!
Oreo Balls Recipe
What are Oreo balls made of? There are three ingredients in this Oreo balls recipe.
Oreos – You will need 36 Oreos for this recipe. Technically there may be 36 Oreos in a 14.3 oz package, but there’s always a risk of missing a cookie, since food manufacturers focus more on weight instead of count. I recommend getting the 19.1 oz Family Size package so you have extra cookies to crush on top anyway.
Cream Cheese – One 8-oz block of brick-style cream cheese, softened, to easily incorporate it with the crushed cookies.
Chocolate – You’ll need 10 to 12-oz of chocolate. I prefer using Ghirardelli melting wafers for ease, as they don’t require extra oil for thinning the chocolate. You can use milk, dark, or white chocolate, or a combination of two, like I did here. You could also use baking chocolate, good quality chocolate chips, Wilton candy melts, or almond bark.
Now that you know what’s in them, let’s make this Oreo Balls Recipe!
Make the Filling
Start by making the filling.
- Crush the Oreos, cream filling and all, in a food processor or blender until fine crumbs. Make sure there aren’t any big pieces.
- Add the softened cream cheese and pulse until combined. (I cut the cream cheese up beforehand to make it fit inside the food processor better.)
Shape the Balls and Chill
Next, shape the balls.
- Scoop. Use a small (#50) scoop to divide the mixture into 36 balls, about 1 Tablespoon each. Place each scoop of filling onto a half sheet tray lined with parchment paper.
- Shape. Roll each ball with your hands to make it round and completely smooth on the outside.
- Chill. Place truffles in the freezer for 15 minutes.
Coat with Chocolate
Last, coat with chocolate.
- Melt chocolate. Melt the chocolate according to the directions on the package.
- Coat Truffles. Remove Oreo balls from the freezer and coat with chocolate. To do this, place a truffle at the tip of a large fork. Use a large spoon to pour some chocolate over the top. Gently tap/shake off any excess chocolate. Use a toothpick to slide the Oreo truffles off of the fork and back onto the parchment paper. Top immediately with crushed cookies while chocolate is still wet, or drizzle with chocolate after all balls have been dipped.
- Let chocolate set. Refrigerate the dipped truffles for 30-60 minutes or until the chocolate has set completely.
Toppings and Variations
Crushed Cookies: To make these Oreo balls fancy you can top them with extra crushed Oreo cookies. This needs to be done immediately after dipping the truffles in chocolate, so the crumbs will stick. Sprinkles would also be fun!
Chocolate Drizzle: Or you can drizzle chocolate on top. To do this, I like to place some of the melted chocolate in a zip-top bag and make a small cut in one corner. Gently squeeze and drizzle the chocolate back-and-forth over the truffles.
Peppermint Variation: Use peppermint Oreos and crushed candy canes on top. Or add 1 1/2 tsp peppermint oil in the filling and crushed peppermint starlight mints on top.
Storing and Freezing
Do Oreo balls have to be refrigerated? Yes. Because there is cream cheese in the filling, the Oreo balls need to be refrigerated when not being served and shouldn’t sit out longer than 2 hours at room temperature.
How many days are Oreo balls good for? Oreo balls will keep for 2 weeks in the refrigerator, or 3 months in the freezer. Store in an airtight container with parchment paper separating any layers.
Tips for Success
- Use the whole Oreo cookie. Filling and all. Just make sure to use the original Oreos, NOT “double stuf” or you may end up with Oreo balls that are too sticky.
- Fine crumbs: Place the cookies in a food processor and process until you have fine cookie crumbs. No big cookie pieces allowed. NOTE: While I prefer using a food processor (or blender), you can crush the cookies in a zip-top bag with a rolling pin and mix in the cream cheese by hand with a spoon, if needed.
- Use soft, full-fat cream cheese. If the cream cheese is too cold, it won’t mix very well into the Oreo crumbs. It must be soft/room temperature. Full-fat cream cheese also makes this Oreo Balls Recipe more rich and creamy tasting.
- Don’t freeze/chill the Oreo truffles too long. If the balls of filling are too cold, the chocolate shell will crack after setting. But if the filling is too soft, they will be difficult to coat in the chocolate without losing some crumbs. 15 minutes in the freezer should be just right.
More Easy Christmas Treats
If you enjoyed this recipe, you might also like these easy Christmas treats:
- Easy Peanut Butter Balls
- Pretzel Christmas Treats
- Avalanche Cookies (no bake)
- Peanut Butter Pretzel Bites
- Cracker Toffee Recipe
- Oreo Fudge Recipe
- Cookie Dough Pretzel Bites
- Peppermint Bark Recipe
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Oreo Balls Recipe
Ingredients
- 36 Oreo cookies, Original, not Double Stuf (plus 3 extra for topping, if desired)
- 8 oz (226 g) brick-style cream cheese, softened
- 12 oz (340 g) Ghirardelli Melting Wafers, white, milk, dark, or a combination
Equipment
Instructions
- Line an 18×13-inch half sheet pan with parchment paper. Set aside.
- Crush the Oreos, cream filling and all, in a food processor or blender until fine crumbs. Make sure there aren’t any big pieces. Add the softened cream cheese and pulse until combined.
- Use a small (#50) scoop to divide the mixture into 36 balls, about 1 Tablespoon each. Place each scoop of filling onto the prepared pan.
- Roll each ball with your hands to make it round and completely smooth on the outside.
- Place truffles in the freezer for 15 minutes. (*See NOTES)
- Melt the chocolate according to the directions on the package.
- Remove Oreo balls from the freezer and coat with chocolate. To do this, place a truffle at the tip of a large fork. Use a large spoon to pour some chocolate over the top. Gently tap/shake off any excess chocolate. Use a toothpick to slide the Oreo truffles off of the fork and back onto the parchment paper.
- Top immediately with crushed cookies while chocolate is still wet, or drizzle with chocolate after all balls have been dipped. Refrigerate the dipped truffles for 30-60 minutes or until the chocolate has set completely.
Notes
- OREOS: I recommend buying the 19.1 oz Family Size package of Oreos to ensure there's enough, especially if you want extra Oreos crushed on top.
- CHOCOLATE: You may substitute Ghirardelli Melting Wafers with 12 oz of baking chocolate, quality chocolate chips melted with 1/2 to 1 tsp neutral tasting oil to thin it out, Wilton candy melts, or almond bark.
- CHILL TIME: Don’t freeze/chill the Oreo truffle filling too long. If the balls of filling are too cold, the chocolate shell will crack after setting. But if the filling is too soft, they will be difficult to coat in the chocolate without losing some crumbs. 15 minutes in the freezer should be just right.
- STORAGE: Oreo balls will keep for 2 weeks in the refrigerator, or 3 months in the freezer. Store in an airtight container with parchment paper separating any layers. Thaw in the fridge overnight. *Do not allow truffles to sit out at room temperature for more than 2 hours.
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