Oreo Balls (2024)

Oreo Balls

The most delicious Oreo Balls are made by mixing crushed Oreos with softened cream cheese, rolling them into balls, and dipping them in melted chocolate!

Oreo Balls

The most delicious Oreo Balls are made by mixing crushed Oreos with softened cream cheese, rolling them into balls, and dipping them in melted chocolate!

Ingredients

• PREP: Line a large sheet pan with parchment paper and set aside.

• BLEND OREOS: Place the whole Oreos (cookie and filling) in a food processor or blender. Pulse until you achieve a fine crumb. Re-process any large pieces. Transfer all but 2 tablespoons crumbs (set aside for later) to a large bowl or stand mixer.

• MAKEFILLING: Combine the Oreo crumbs with softened cream cheese. Use a stand mixer or electric hand mixers to beat until well combined.

• ROLL BALLS: Scoop Oreo "dough" by tablespoons (opt for smaller balls for a higher Oreo-to-chocolate ratio, but you can make them larger if preferred). Knead dough into smooth, even balls. Repeat with all dough until it's rolled into balls.

• CHILL: Place in fridge or freezer and chill for 15 to 20 minutes.

• MELT CHOCOLATE: Combine the chocolate and oil in a glass bowl. Microwave in 15-second increments, stirring between each, until melted and smooth. Add some oil if needed to thin. (I usually add about 1/4 to 1/2 teaspoon per cup of chocolate.) Stir until smooth. Allow to cool for ~5 minutes to prevent melting the truffles when dipping.

• DIP TRUFFLES: Dip each truffle into the melted chocolate, ensuring an even coat. Lift out with a fork, tap to remove excess chocolate, and use a toothpick to eliminate any bubbles. Use a table knife to gently slide the truffle onto a lined sheet to set.

• OPTIONAL: Immediately sprinkle half with reserved Oreo crumbs if desired, or let the chocolate set slightly before drizzling with melted white chocolate: add white chocolate (and 1/4 to 1/2 teaspoon oil if desired, to make it easier to work with) to a microwave-safe bowl and microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds until smooth. Transfer melted white chocolate into a plastic bag and seal it. Cut off very tip with scissors and pipe through bag in stripes across Oreo balls.

• SET & STORE: Refrigerate for at least 1 hour to allow the chocolate to set. Store in an airtight container, separated by parchment or wax paper, in the refrigerator for up to 2 weeks. (Due to the cream cheese, these truffles must be refrigerated.)

Recipe Notes

Note 1: Chocolate: We recommend chocolate made for melting like good qualitybaking bars(such as Baker's, Lindt, or Ghiradelli) or good qualitymelting wafers(such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store--we like using melts best for ease!). Use whatever flavor of chocolate you like best!

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.