Description
Delight in this Oreo Balls Recipe—creamy, chocolate‑dipped Oreo truffles perfect for parties or treats in minutes.
Ingredients
Scale
- 36 Oreo cookies, finely crushed (about 3 cups of crumbs)
- 1 (8‑ounce) package cream cheese, softened
- Waxed paper (for cooling)
- 16 ounces semisweet baking chocolate, melted (for dipping)
Instructions
- Prepare the Oreo crumbs.
Place the 36 Oreo cookies (filling and all) into a large food processor or blender. Pulse until they are finely crushed, resembling fine cookie dust.
Tip: Make sure there are no big chunks; the smoother the crumbs, the smoother your truffle center will be. - Mix with cream cheese.
In a mixing bowl, combine the Oreo crumbs with the softened cream cheese. Use a spatula or electric mixer on low speed. Stir until fully incorporated, forming a uniform, sticky dough-like mixture. - Chill the mixture slightly.
Cover the bowl with plastic wrap and chill in the refrigerator for about 15–20 minutes. This firms up the mixture just enough to make shaping easier. - Form into balls.
Line a baking sheet or tray with waxed paper. Using a melon baller, small cookie scoop, or your hands, shape the chilled mixture into 1-inch to 1.25-inch balls. Place each ball on the waxed paper. Continue until all the mixture is used (you should get roughly 40–45 balls, depending on size). - Freeze or chill before dipping.
Place the tray of formed balls into the freezer (or deep chill them in the fridge) for about 20–30 minutes. This helps the centers hold together when you dunk them. - Melt the chocolate.
Meanwhile, melt the 16 ounces of semisweet baking chocolate using a double boiler or microwave in short bursts (20–30 seconds), stirring until smooth and fully melted. Be careful not to overheat, which can cause the chocolate to seize. - Dip each ball.
Remove the chilled Oreo balls from the freezer. Using a fork or dipping tool, gently dip each ball into the melted chocolate, letting excess drip off. Return the dipped ball to the waxed paper on the tray. If desired, swirl or decorate with extra drizzle or sprinkles before the chocolate sets. - Let the chocolate set.
Let the dipped balls sit at room temperature until the chocolate shells harden (about 30–60 minutes). For faster setting, place the tray in the refrigerator for 10–15 minutes. - Serve and enjoy!
Once the chocolate is firm, arrange the Oreo balls on a serving platter. They’re ready to serve or store.
Notes
Ensure the cream cheese is truly softened (but not melted) for easier blending.
Use good‑quality semisweet chocolate—the flavor and texture of your shell depends greatly on it.
If the chocolate begins to thicken during dipping, gently reheat small additional portions (but avoid overheating).
Work quickly but carefully when dipping, so the centers don’t warm and soften.
If desired, before the chocolate fully sets, you can sprinkle a bit of crushed Oreo or sea salt on top for garnish.