3-Ingredient Oreo Cookie Balls
3-Ingredient Oreo Cookie Balls are fudgy, no-bake chocolate truffles made with crushed Oreos, cream cheese, and melting chocolate. These easy cookie balls require just 30 minutes of prep and are perfect for holidays, parties, or whenever you need an impressive dessert that comes together quickly. Customize them with different chocolate coatings, festive sprinkles, or chocolate drizzle!
Ingredients
- 38 Oreo cookies regular, not Double-Stuf
- 1 8-ounce/226g package cream cheese, room temperature
- 1 cup white or dark chocolate melting wafers semi-sweet chocolate chips, or chopped chocolate bars (180g)
- Optional Decorations: Oreo crumbs melted chocolate drizzle, sprinkles
Instructions
Step 1: Crush the Oreos
- Place the Oreos in a food processor and pulse until ground into fine crumbs. (You can also chop them and crush them with a rolling pin on your cutting board until the cookies are broken down to fine crumbs.)
Step 2: Mix with Cream Cheese
- Transfer the crushed Oreos to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese then beat on medium-low speed until combined. Use a spatula to scrape the bowl down and make sure there are no pockets of unmixed Oreos or cream cheese.
Step 3: Portion and Roll
- Using a tablespoon-sized triggered cookie scoop, portion the Oreo mixture and roll into balls. (Each ball should be roughly 1-inch or about 20g.) Place the Oreo balls on a parchment paper-lined baking sheet. Cover and refrigerate the balls for at least 1 hour to firm up or up to 2 days.
Step 4: Melt the Chocolate
- Place the chocolate in a heat-proof bowl. Microwave on high for 30 seconds, then stop and stir. Microwave for another 30 seconds, then stir once again. Continue to microwave in 15-second increments, stirring between each, until the chocolate is melted. (You can use a little vegetable oil to thin it out to a dipping consistency if the coating is too thick, but make sure to really whisk the oil in if doing so.)
Step 5: Dip the Balls
- Dip each chilled ball in the candy coating using a skewer or fork, and place on a sheet of parchment paper to set. If you're decorating the tops with Oreo crumbs or sprinkles, sprinkle those on immediately as the shells will harden quickly.
Step 6: Final Chill
- Chill the dipped balls for 1 hour or until set. If decorating with a chocolate drizzle, drizzle with melted chocolate once the coating is set. Oreo balls can be refrigerated in an airtight container for up to 2 weeks.
Equipment
Use Regular Oreos: Use regular Oreos, not Double-Stuf, for this recipe. Double-Stuf changes the texture and sweetness ratio.
Storing: Keep the Oreo balls in an airtight container in the fridge for up to 2 weeks. Store in a single layer or separate layers with parchment paper to prevent sticking.
How to Serve: These are a great addition to cookie platters during the holidays! You can serve them straight from the fridge if you prefer firmer truffles, or you can let them sit at room temperature for about 30 minutes for softer truffles.
Make-Ahead: The Oreo-cream cheese mixture can be rolled into balls up to 2 days before dipping. Keep covered in the fridge. Undipped balls can also be frozen for up to 2 months – thaw in the fridge overnight before dipping.
Chocolate Options: White chocolate, dark chocolate, or milk chocolate melting wafers all work beautifully. Melting wafers are recommended as they set up firmer and shinier than regular chocolate chips.
Thinning Chocolate: If your melted chocolate is too thick for dipping, whisk in vegetable oil ½ teaspoon at a time until it reaches a smooth, flowing consistency.
Portion Size: Each ball should be about 1 inch in diameter and roughly 20 grams. Using a tablespoon cookie scoop ensures consistent sizing.
Decoration Tips: Add sprinkles or Oreo crumbs immediately after dipping, before the chocolate sets (about 30 seconds). For chocolate drizzle, wait until the coating is completely set.