Ingredients
Scale
For the Oreo Balls:
- 36 Oreo cookies (1 package, 14–16 oz)
- 8 oz cream cheese, softened
For the Chocolate Coating:
- 12 oz semi-sweet chocolate chips (or candy melts)
- 1–2 tbsp coconut oil or shortening (optional, for thinning chocolate)
Optional Toppings:
- Sprinkles
- Crushed nuts
- Drizzled white or dark chocolate
- Sea salt flakes
Instructions
Crush the Oreos:
- Place Oreo cookies in a food processor and pulse until they form fine crumbs.
- (Alternatively, place Oreos in a zip-top bag and crush them with a rolling pin.)
Make the Dough:
- In a large mixing bowl, combine Oreo crumbs with softened cream cheese.
- Mix until a smooth, dough-like consistency forms.
Shape the Balls:
- Scoop out tablespoon-sized portions and roll into smooth balls.
- Place on a parchment-lined baking sheet and chill for 30 minutes.
Melt the Chocolate:
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring each time.
- Add coconut oil or shortening if needed for a smoother texture.
Coat the Oreo Balls:
- Dip each chilled Oreo ball into the melted chocolate using a fork.
- Tap gently to remove excess chocolate and place back on parchment paper.
- Add sprinkles, nuts, or sea salt before the chocolate sets.
Set and Serve:
- Let the Oreo balls harden at room temperature or refrigerate for 30 minutes.
- Serve and enjoy!
Notes
- Storage: Keep in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Gluten-Free Option: Use gluten-free Oreos.
- Vegan Alternative: Substitute dairy-free cream cheese and vegan chocolate.
- Flavor Variations: Mix in peanut butter, Nutella, or crushed peppermint for a fun twist!
- Prep Time: 30 minutes
- Cook Time: chilling time only
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
