A white bowl filed with Oreo balls coated in white and milk chocolate.
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5 from 1 vote

Oreo Balls

These Oreo Balls are a simple no-bake dessert that only requires 3 ingredients. Perfect for an easy dessert or for the holidays!
Course Dessert
Cuisine American
Keyword Oreo ball recipe, Oreo balls, Oreo cookie balls
Prep Time 30 minutes
Chilling time 40 minutes
Servings 36 Oreo balls
Author Danielle

Ingredients

  • 36 regular Oreo cookies
  • 1 (8-ounce) package brick-style cream cheese softened
  • 16 ounces chocolate semi-sweet, milk, or white chocolate all work great

Instructions

  • Line a large baking sheet with parchment paper and set aside.
  • Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the Oreo cookie crumbs into a large mixing bowl.  Reserve 1-2 tablespoons of the crumbs to sprinkle of the top of the Oreo balls if desired. Add the cream cheese to the Oreo cookie crumbs.
  • Using a handheld mixer, mix the cookie crumbs and cream cheese together until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Measure out one-tablespoon sized balls of the mixture, roll into balls, and place on the prepared baking sheet. Once finished, place the baking sheet with all of the Oreo balls in the freezer for at least 20 minutes.
  • Once the Oreo balls are firm, chop the chocolate and place it in a microwave-safe bowl. Microwave the chocolate in 20-30 second increments, stirring well after each increment, until fully melted and smooth.
  • Dip the Oreo balls into the chocolate to fully coat them, then carefully place back on the baking sheet. Sprinkle the reserved crumbs on top of the Oreo balls as you dip them.
  • Once all of the Oreo balls are coated in the chocolate, place them back in the refrigerator for at least 20 minutes or until the chocolate is hardened. Serve and enjoy!

Notes

Store Oreo balls in an airtight container in the refrigerator for up to 5 days.
Freezing instructions: Oreo balls may be stored in a freezer bag/container and frozen for up to 3 months. Thaw overnight in the refrigerator.