How To Make Oreo Balls (Truffles)
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These easy Oreo balls are a delicious 3-ingredient chocolate treat for when you need a last-minute dessert. Choose your favorite flavor of Oreo cookies, combined with brick cream cheese, and dunked in chocolate. Keep plain or top with sprinkles, chocolate drizzle or crushed Oreos. This no-bake Oreo ball recipe is guaranteed to be hit no matter the occasion!
I originally published this recipe in 2019 and have since updated it to include clearer instructions and success tips.
Table of Contents
- You’ll Love This Oreo Balls Recipe
- Ingredients You Need
- Step-by-Step: How To Make Oreo Balls
- Follow These Tips & Tricks
- Storing Oreo Balls
- FAQ
- More No-Bake Recipes
No matter the time of year, it’s important to have a handful of no-bake recipes in your back pocket; whether it’s to satisfy a sweet tooth, that bake sale you forgot about, teacher appreciation gifts, or easy fillers for holiday cookie platters and boxes. Along with peppermint bark, chocolate truffles, and chocolate peanut butter crunch bars, these easy Oreo balls are a favorite to make. With just 3 ingredients and a variety of flavors to make, what’s not to love?!
You’ll Love This Oreo Balls Recipe
- Made with just 3 ingredients
- Super easy to make– a perfect recipe for kids to help with
- No baking needed (save yourself baking on a hot day or oven space for holiday cookies!)
- Choose your favorite flavor of Oreo cookies
- Choose your favorite flavor of chocolate
- Keep them plain, drizzle with chocolate, add sprinkles or crushed Oreo cookies
Ingredients You Need
- Oreo Cookies: The recipe requires a standard full package of regular stuffed Oreo cookies– not the mega stuff or extra thin type as it will alter the texture. As for flavor, that’s up to you!
- Cream Cheese: You need 8 ounces of brick cream cheese, not the spreadable type. It’s important to let it come to room temperature so it easily mixes with the Oreo crumbs, we don’t want chunks of cream cheese throughout.
- Melted Chocolate: Use baking chocolate or chocolate chips, any flavor that you choose.
Step-by-Step: How To Make Oreo Balls
- Make Oreo Crumbs: Just like making Oreo pie crust, use a food processor or blender to crush the Oreo cookies (whole cookies with cream filling) into fine crumbs, resembling sand. If you don’t have one, you can place the Oreos in a zipped-top bag and crush them with a rolling pin or heavy saucepan.
- Add the Cream Cheese: Combine the crumbs with the softened cream cheese. You can do this with a stand mixer or hand mixer, or in the food processor if it’s large enough. It will look like a soft and slightly sticky dough.
- Scoop into Balls: To keep them in uniform size, use a cookie scoop or Tablespoon, scoop the mixture and roll into balls. It will be sticky, but should be roll-able. Place the Oreo balls on a plate or small baking sheet lined with parchment paper– should get about 35 balls. Refrigerate for 30-45 minutes or in the freezer for 20-30 minutes.
- Melt the Chocolate: Place the chocolate into a microwave-safe bowl and warm in the microwave in 30-second increments, stirring between each. It should be smooth after about 2 minutes. Let the chocolate cool slightly before dipping.
- Dip the Oreo Balls: Gently dunk each Oreo ball into the melted chocolate using a fork or candy dipping tool. Allow the excess chocolate to drip off before placing onto a plate or baking sheet lined with parchment paper. Top with desired toppings while the chocolate is still wet. Allow the truffles to set in the refrigerate before serving.
Follow These Tips & Tricks
If you’re having trouble with these Oreo balls, here’s a few tips:
- Uncoated balls aren’t staying formed: If the Oreo balls are losing their shape before you begin coating them in chocolate it’s likely that the cream cheese was too soft, but nothing like an extra 10 minutes in the refrigerator or freezer can’t fix!
- Oreo balls are falling apart while coating in chocolate: This is because the chocolate is too hot and melting the balls. Let the chocolate sit and cool for 5 minutes after microwaving, then begin.
- Chocolate is too thick: Sometimes the chocolate can be too thick, especially if using chocolate chips. You can add 1/4 teaspoon of canola, vegetable, avocado, or coconut oil to thin it out.
Storing Oreo Balls
These easy Oreo balls are a wonderful make ahead recipe for any occasion. For the best results, store these in an container, with parchment paper between layers, in the refrigerator for up to 1.5 weeks. These can also be frozen for up to 3 months, allowing them to thaw overnight in the refrigerator when you need them!
FAQ
Yes, refrigerating the truffles is required– it allows them to set before being dunked into warm chocolate and allows the chocolate to harden.
Absolutely! These can be frozen for up to 3 months when stored in a freezer-safe container.
Every recipe is different, but this recipe requires 1 standard package (14.3 ounces) of Oreo cookies.
Most recipes for Oreo balls require 3 main ingredients: Oreo cookies, cream cheese and chocolate.
This is often from not allowing them to set in the refrigerator before coating in warm chocolate. Make sure the truffles are hard before coating.
More No-Bake Recipes
How To Make Oreo Balls (Truffles)
Ingredients
- 36 14.3 ounces (405.4 g) regular Oreo cookies, 1 standard package
- 8 ounces (226.8 g) full-fat brick cream cheese, softened to room temperature
- 12.5 ounces (354.37 g) semi-sweet, dark or white melting chocolate
- optional for garnish: Oreo crumbs, sprinkles, melted chocolate
Instructions
- Make the Oreo Filling: Place the Oreo cookies (the whole cookies with cream filling) in a food processor or blender. Pulse into fine crumbs, resembling sand. Reserve 1 Tablespoon crumbs for garnish. Set aside.
- Using a hand mixer or stand mixer, fitted with a paddle attachment, beat the Oreo crumbs with the softened cream cheese until combined– about 1 minute.(You can also use the food processor if it's large enough.) It will resemble a soft, slightly sticky dough.
- Scoop into Balls: Line a baking sheet or plate with parchment paper. Set aside. To keep in uniform size, using a cookie scoop or a Tablespoon, scoop the mixture, and using your hands, roll into a smooth ball. The mixture will be sticky, but you should still be able to roll it. Place the balls on the baking sheet. There will be about 35 balls. Cover and refrigerate for 30-45 minutes or freeze for 20 minutes.
- Melt the Chocolate: Place the chocolate into a microwave-safe bowl. Melt in 30-second increments in the microwave, stirring after each, until completely melted and smooth. It should be smooth after about 2 minutes. Let the warm chocolate slightly cool for 3-5 minutes before dipping Oreo balls.
- Coat the Oreo Balls: One Oreo ball at a time, gently dunk into the melted chocolate and carefully lift out using a fork or candy dipping tool. Tap gently to allow the excess chocolate drop off and place onto the baking sheet. If desired, top with Oreo crumbs or sprinkles while the chocolate is still wet. Or, if you have leftover melted chocolate, drizzle over the truffles.
- Refrigerate the Oreo balls for 15 minutes or until set before serving. Once the chocolate is set, store the truffles in an airtight container, layered with parchment paper to prevent them from sticking, for up to 1.5 weeks.
Notes
- Make Ahead & Freezing Instructions: The Oreo balls can be prepared through step 3 and remain in the refrigerator for 2 days before coating with chocolate. The finished truffles can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Oreos: You can use any flavor of Oreos such as regular, Golden, Peanut Butter, etc. No matter the flavor, make sure it’s the standard Oreo cookies (not double cream.)
- Cream Cheese: You want to use brick cream cheese, not the spreadable type.
- Chocolate: You can use semi-sweet, dark or white chocolate baking bars, melting wafers or chips. The chocolate can also be melted over a double boiler. Heat about an inch of water in a small pot, place chocolate in a glass or metal bowl, and rest it on top. (The water should just barely be simmering, and the bottom of the bowl should not be touching the water.) Stir until smooth and melted.
These Oreo Balls are SO good! They are one of the easiest things to make! I’m definitely going to make them more often and they taste amazing!
Yay!!
The only thing I changed on this recipe. was I made tiny ball of just the oreo cream filling and put them in the center of the ball. It makes a nice little surprise in the middle.
Oh, what a wonderful idea Lori! We hope you loved them!
FYI! Just made these after not making them for years…the manufacturer has changed the quantity in their standard Oreos. Instead of 36, you get 33. I used a cookie dough scoop, tried to stay consistent, and it still only made 24. Just a heads up to those cooking these after December 2024. If you want more than 24, I would double this recipe. It doesn’t seem to go as far as it once did.
Thanks for the tip on this Alexa!