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These oreo balls aka oreo truffles are made with just 4 ingredients. You’ll need oreo cookies, white chocolate, dark chocolate, and cream cheese!
I especially love serving these during the holidays with a cold glass of milk!
I recently made peanut butter balls and you guys went crazy over them! These are just as delicious and easy to make. They’re creamy on the inside with a hard chocolate outer shell and last for up to 4-5 days at room temperature or in the fridge.
For more of my favorite Oreo recipes, check out this oreo milkshake and deep fried oreos.
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Oreo Cookies – You’ll need one package of oreo cookies, any flavor will work! I like using the double stuffed.
- Cream Cheese – Make sure it’s softened at room temperature.
- Chocolate – I like using a combination of white vanilla-flavored melting wafers and dark chocolate-flavored melting wafers.
HOW TO MAKE IT
- Line a baking sheet with parchment paper and set it aside.
- Place the Oreo cookies in a food processor and blend until the cookies are a fine crumb.
- Place the cookie crumbs and softened cream cheese in a large bowl and mix until well combined. I like using an electric mixer.
- Use a cookie scoop to make small balls from the mixture, about 1 inch in size. Roll these balls in your hands until they become smooth. I like to wet my hands so the mixture doesn’t stick to my fingers.
- Put the Oreo balls on the baking sheet and freeze for 30 minutes.
- Melt each chocolate according to the package instructions.
- Take one Oreo truffle and, one by one, use a fork to dip it into the melted chocolate, covering it completely. Then, gently tap off any extra chocolate on the edge of the bowl. Then, place them on the baking sheet and allow them to set for 5 minutes.
- Once the 5 minutes are up, I like to grab a spoon and drizzle the remaining chocolate on each Oreo ball.
TOP TIPS
- I like using Wilton candy melts or Ghirardelli White Melting Wafers for this recipe because they stay smooth and don’t get soft when they dry at room temperature. If you want to use regular white chocolate, you can make it thinner by adding one tablespoon of coconut oil for every cup of chocolate.
- Remove the oreo balls from the freezer after melting the chocolate. You’ll want the oreo balls completely chilled when you dunk them in the melted chocolate otherwise, the balls can soften too much, and it can get messy.
- Feel free to decorate the oreo balls with sprinkles or crushed Oreos.
- These taste best at room temperature.
STORAGE
Place any leftovers in an air-tight container and refrigerate for up to 5 days. Just make sure to take it out of the fridge at least 40 minutes before serving for best results.
Tried these Oreo balls? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Oreo Balls (Oreo Truffles)
Equipment
- baking sheet
- Fork
- Spoon
- bowls
Ingredients
- 1 package Oreo cookies , regular or double stuffed
- 8 ounces cream cheese, softened at room temperature
- 1 cup vanilla-flavored melting wafers, melt according to packaging instructions
- 1 cup dark chocolate flavored melting wafers , melt according to packaging instructions
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Place the Oreo cookies in a food processor and blend until the cookies are a fine crumb.
- Place the cookie crumbs and softened cream cheese in a large bowl and mix until well combined. I like using an electric mixer.
- Use a cookie scoop to make small balls from the mixture, about 1 inch in size. Roll these balls in your hands until they become smooth. I like to wet my hands so the mixture doesn't stick to my fingers.
- Put the Oreo balls on the baking sheet and freeze for 30 minutes.
- Melt each chocolate according to the package instructions.
- Take one Oreo truffle and, one by one, use a fork to dip it into the melted chocolate, covering it completely. Then, gently tap off any extra chocolate on the edge of the bowl. Then, place them on the baking sheet and allow them to set for 5 minutes.
- Once the 5 minutes are up, I like to grab a spoon and drizzle the remaining chocolate on each Oreo ball.
- Serve and enjoy!
Notes
- I like using Wilton candy melts or Ghirardelli White Melting Wafers for this recipe because they stay smooth and don’t get soft when they dry at room temperature. If you want to use regular white chocolate, you can make it thinner by adding one tablespoon of coconut oil for every cup of chocolate.
- Remove the oreo balls from the freezer after melting the chocolate. You’ll want the oreo balls completely chilled when you dunk them in the melted chocolate otherwise, the balls can soften too much, and it can get messy.
- Feel free to decorate the oreo balls with sprinkles or crushed Oreos.
- These taste best at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
