Oreo Balls AKA Oreo truffles are the easiest dessert ever with just 3 ingredients and only a few minutes to make this perfectly easy dessert that tastes amazing! Recipe includes decorating ideas and step by step video.
Best Oreo Balls Recipe
If you need a simple treat that everyone goes crazy over, it’s OREO BALLS! My husband took these to work a few times and everyone wanted to call them crack balls, but I decided against that, haha.
Only 3 ingredients for this amazing bite sized, no-bake dessert! These little delights are probably the easiest cookie ball ever to make and they taste like Oreo heaven – if that’s actually a thing.
If you’ve never made truffles before or dipped candies in chocolate this is super beginner friendly! The recipe is so straight forward and easy to perfect or make your own. They are addicting to make and eat!
Ingredients for Oreo Truffles
The awesome thing about this recipe? You only need THREE ingredients:
- Oreos – Just the standard variety work best here. You can try flavors, but I can’t guarantee the result.
- Cream cheese – Standard full fat cream cheese will give the best flavor and consistency.
- Dipping Chocolate – I go into more detail below but do use what is called dipping or melting chocolate. You can use brightly colored candy wafers to decorate with, but I wouldn’t dip the balls with it.
- Wax Paper – This is to set the balls on while they cool. Parchment paper also works.
- Decorations – Ideas below, but the recipe keeps it simple with piped chocolate and a sprinkle of crushed Oreos.
- Piping Bottles or Bags – You can use a spoon to drizzle the decorative chocolate, but piped chocolate looks much more professional. I use small bottles for chocolate, but a cake frosting bag with a small tip also works great.
WHAT CHOCOLATE IS BEST FOR DIPPING?
- In my humble opinion, this dulci frutta is the best supermarket variety of melting chocolate for dipping. You can get the chocolate shell pretty thin with this and it does have a solid chocolate taste.
- My second choice would go to this chocolate melting bark, or Ghiradelli Wafers. Both work well and have good chocolate flavor. Candiquik is another brand that has gotten better in recent years, but it’s more sweet than chocolatey.
- Avoid anything called candy wafers or the stuff in the cake decorating aisle. Quite frankly, I want real chocolate even if I don’t get those perfectly smooth truffle balls that you see on many blogs.
- Regular chocolate or chocolate chips will work. However, I find that the coating is much thicker and lumpy. I find it works best when you add a small amount – about ½ tsp- of coconut oil to the chocolate chips before melting them in the microwave. Other oils can work but coconut oil works best because it solidifies when cool.
HOW DO YOU MAKE OREO COOKIE BALLS?
The full instructions are in the recipe card at the bottom of this post, but I include this section too for photos, tips, and any information I can think of.
- Prepare a baking sheet: Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
- Crush Oreos: Place 36 whole Oreos (the filling too!) in a food processor and pulse until crumbs. Alternatively, you can use a gallon size resealable bag and crush, but it will take longer to create fine crumbs. Reserve about 2-3 tablespoon if you want to use decorate the truffles with crushed oreos.
- Make Oreo dough: Using either the same food processor or an electric mixer, add cream cheese and Oreos, pulse in bursts until mixture is well blended.
- Shape mixture into balls: Scoop about 1 tablespoon per ball and roll into 1 inch balls. Arrange on the wax paper in preparation for dipping.
Freeze the balls: About 15 minutes should do it or until the outside is cold and slightly firm. This cools the chocolate coating faster and keeps the balls from crumbling in the hot chocolate. I get everything setup and ready for dipping while they freeze.
Melt the Chocolate: The chocolate is perfectly fine to be melted in the microwave. Heat for 30 seconds, stir, repeat until smooth is the simplest method.
Coat the Oreo Balls: Drop the ball into the chocolate, spoon the chocolate over them (do not swirl the ball itself), and then scoop up with a fork. Don’t stab the ball. Shake them a bit to remove the excess chocolate. When satisfied, use a toothpick to push the ball out on a sheet of wax paper. Let the chocolate set a few minutes.
Tip: The heat from the chocolate can cause the balls to fall apart. If you find your balls crumbling or loosing pieces in the chocolate, put them back in the freezer until cold and the outside is firm.
Check Out the Video to See This Technique in Action
Truffle Decorating Ideas
The decorating is the fun part! Here are some decorating ideas:
- Brightly Colored Sprinkles (Red and Green for the holidays, for example)
- Chocolate Stripes – use a chocolate decorating bottle or snip the tip of a Ziplock bag
- Crushed Oreos – sprinkle before chocolate hardens
- Coconut shavings
- crushed nuts or graham crackers
- Christmas – add a couple of drops of peppermint extract to the “dough” and sprinkle with crushed peppermint candies
SERVING AND STORING SUGGESTIONS
Serving Ideas: I often make these during the holidays along with Carmelitas Cookie Bars and My Famous Peanut Butter Balls. They can stay out for eating, but I would keep them away from hot lights and other heat sources.
Store: Store in a cool, dry place in an airtight container. They can be stored in the refrigerator or freezer easily. They last 4-6 months in the freezer and about 2 weeks in the refrigerator. I do find that if I allow them to thaw, the chocolate will sweat as it warms up.
Freeze: Be sure to let the chocolate completely harden before sealing and storing it in the freezer. As long as the balls are no more than 1 inch in size, they are excellent straight out of the freezer.
Make Ahead: These can definitely be made a few days ahead of time and stored. You can also put the undipped balls in the refrigerator overnight.
Check out some of our other easy dessert ideas
- Peanut Butter Balls with Rice Krispies
- Oreo Cream Cheese Frosting
- Marbled Cheesecake Brownies
- Easy Marshmallow Pops
Frequently asked questions
When making candy like this I really find that dipping chocolate is the best and comes out smoother with less lumps than chocolate chips. My favorite dipping chocolates are the ones that taste most like chocolate, so I avoid brightly colored melting wafers from the cake decorating aisle.
Whichever brand of melting chocolate you choose, it is easy to melt in the microwave. I generally prefer this method over getting out a double boiler.
The trick to melting chocolate is to go slow. Use a microwave safe bowl and start with about 1 minute in the microwave. Stir and see if it is melting. If it is still solid, continue microwaving in 20 second intervals, stirring between intervals.
Often chocolate looks like it’s not melted when it really is, and you don’t know for sure until you gently stir it. If your chocolate melts but it’s too thick to work with, try adding ½ teaspoon of coconut oil, let it melt and stir.
Using the cream filling in the ball mixture is entirely up to you and won’t affect the recipe. If you are the kind of person, like me, who finds the cream filling too sweet when eating an Oreo, remove half of the cream fillings from the cookies.
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- 36 Oreo Cookies (1 14.3oz bag)
- 8 oz Cream Cheese Room Temperature
- Melting Chocolate I used white and dark chocolate
- The cream cheese should be room temperature. You can either set it out on the counter or microwave at about 10 second intervals and stir between intervals until the cream cheese is softened.
- Crush the cookies into fine bits. You can use a food processor or even a plastic bag with a mallet. The mallet method takes awhile to get them finely crushed. Stir the cookies a few times between blends to get a consistent texture. Reserve about 3-4 tablespoon for decorating, if desired.
- Mix the Oreo crumbs, minus the reserved crumbs, with the cream cheese using a food processor, mixer or a spoon until uniform.
- Roll into balls using your hands. The balls are about 1.5 tablespoon of mixture and about 1 inch in diameter. Place balls on a wax or parchment paper lined cookie sheet.
- Freeze the Oreo balls for at least 15 minutes.
- Melt the chocolate in the microwave according to directions. Generally, about 1 minute 20 seconds. Stir gently until smooth, returning to the microwave in 15 second increments, if needed.
- Using a toothpick or fork, dip the balls into the melting chocolate and fully coat. Shake off any excess before laying back on the parchment paper.
- To stick best, sprinkle the oreo crumbs on top while the chocolate is still warm and melted on the balls. You can also add a small dollop of chocolate on top like the stripes to have the oreo crumbs stick to that.
- If you wish to add stripes, I use a sauce bottle (linked in ingredients), but you can also use a plastic bag with the tip snipped off for the chocolate to run through or a frosting tip with a small point. If the chocolate cools too much, put it in the microwave for 10 second intervals.