These Oreo Balls are creamy, chocolate-dipped cookie truffles that vanish faster than you can say “holiday treat.” With no-bake convenience and sweet nostalgia baked in, they’re the top dessert search trending by 80% every winter.
Why You’ll Love This Recipe
- No oven needed—just a freezer and a microwave.
- Ready in under 30 minutes (plus chill time).
- Perfect party snack or holiday treat that everyone raves about.
- Cream cheese adds a rich, dreamy texture.
- Melted chocolate shell brings that satisfying snap.
- Easily dressed up with sprinkles, drizzle, or nuts.
- Kid-friendly assembly—let little hands help roll.
- Vegan or gluten-free swaps work like a charm.
Ingredients
- 36 Oreo cookies (use classic or chocolate creme; gluten-free brand works too)
- 8 oz (225 g) cream cheese, softened (full-fat for richness)
- 12 oz (340 g) chocolate candy melts or chopped chocolate (milk or dark)
- ½ cup sprinkles or crushed nuts (optional, for garnish)
Directions
- Crush the Oreos
Seal cookies in a heavy-duty zip-top bag and bash them with a rolling pin until mostly fine crumbs remain (a few little chunks add nice texture). You can also pulse in a food processor for 10–15 seconds—just don’t overdo it. - Mix in cream cheese
Scoop softened cream cheese into the crumbs and stir with a spatula or use a hand mixer on low. Keep going until the mixture clings together like dough—no streaks of white or black should show. - Chill the cookie dough
Pop the bowl in the fridge for 10–15 minutes. A cooler dough is easier to roll and holds its shape during dipping, trust me on that. - Shape into balls
Scoop heaping teaspoons of dough (or use a melon baller) and gently roll into 1-inch balls. If it sticks to your hands, wet them slightly or coat with a light dusting of powdered sugar. - Freeze until firm
Place formed balls on a parchment-lined tray and freeze for 10–20 minutes. They should feel solid but not frozen rock hard—this makes chocolate dipping a breeze. - Melt the chocolate
In a microwave-safe bowl, heat candy melts in 20-second bursts, stirring between each, until silky and smooth. You can also melt over a double boiler, stirring gently to avoid seizing. - Dip each ball
Tilt the bowl and drop one cookie ball in, then swirl with a fork or dipping tool. Lift and tap off excess chocolate so your coating isn’t too thick—aim for an even, thin shell. - Garnish and set
Quickly sprinkle with your choice of decorations before the shell firms up. Return to the parchment tray, then chill another 15–20 minutes until the chocolate sets completely.
Servings & Timing
Makes 24–30 truffles
Prep Time: 15 minutes (plus 25 minutes active chilling)
Chill/Rest Time: 35–40 minutes
Total Time: About 1 hour
Variations
- Peppermint Twist: Stir ½ tsp peppermint extract into melted white chocolate for a festive flavor.
- Peanut Butter Core: Press a small peanut butter cup into the center before rolling.
- Vegan Version: Swap cream cheese for coconut cream cheese and use dairy-free chocolate.
- Nutty Crunch: Roll balls in finely chopped pecans or almonds before chilling.
- Mocha Magic: Add 1 Tbsp instant espresso powder to the crumb mixture for a caffeine kick.
- Cookie Swap: Use golden Oreos or sandwich any cookie flavor you love.
Storage & Reheating
Store Oreo Balls in an airtight container in the fridge for up to 7 days, or freeze for 2–3 months. To thaw, move from freezer to fridge for 1–2 hours before serving. No reheating needed—these are best enjoyed cold or at room temperature.
FAQs
Q: Can I make these ahead of time?
A: Absolutely—you can freeze truffles in a single layer, then transfer to a freezer bag; just thaw as needed.
Q: Why did my chocolate seize?
A: That usually happens if water gets in—make sure bowls and utensils are completely dry.
Q: Can I skip chilling?
A: You’ll end up with misshapen, melty blobs—chilling is key for neat, firm bites.
Q: How do I get a super thin chocolate shell?
A: Tap off excess chocolate by gently lifting the dipping fork and tapping its handle on the bowl’s edge.
Q: Are Oreo Balls gluten-free?
A: Only if you use a certified gluten-free cookie; regular Oreos contain wheat.
Q: Can I flavor the cream cheese layer?
A: Yes—try a dash of vanilla or almond extract (up to 1 tsp) for subtle flavor notes.
Q: What’s the best tool for dipping?
A: A two-pronged dipping fork or a regular fork works well, just let the troughs catch drips.
Q: Why are mine cracking?
A: Let your cookie balls firm up fully before dipping and don’t overheat the chocolate.
Conclusion
These Oreo Balls are the sweetest, easiest no-bake dessert you’ll make all season—rich, chocolatey, and endlessly adaptable. Give them a spin at your next gathering, then drop a comment below and let me know which variation you loved most. Don’t forget to pin this easy recipe for later and explore more no-bake treats on my blog!
Oreo Balls
Ingredients
- 36 cookies Oreo cookies finely crushed
- 8 oz (225g) cream cheese softened
- 12 oz (340g) chocolate candy melts milk or dark, melted
- 1/2 cup sprinkles or nuts optional, for garnish
Instructions
- Place cookies in a zip-top bag and crush with a rolling pin or pulse in a food processor until fine crumbs form, with a few small chunks for texture.
- Mix the softened cream cheese into the crumbs by hand or with a mixer on low until a uniform dough forms with no streaks.
- Refrigerate the mixture for 10–15 minutes to firm up, making it easier to roll into balls without sticking to your hands.
- Scoop heaping teaspoons of chilled dough and gently roll into 1-inch balls using lightly greased or damp hands.
- Place the balls on a parchment-lined tray and freeze for 10–20 minutes until slightly firm but not rock hard.
- Heat candy melts in the microwave in 20-second intervals, stirring between bursts until completely smooth and pourable.
- Use a fork or dipping tool to submerge each ball in melted chocolate, tapping off excess before placing back on parchment.
- While the coating is still wet, sprinkle decorations as desired, then chill for 15–20 minutes until the chocolate is fully set.
Notes
Nutrition
