The ultimate Oreo Cookie Balls recipe is right here, waiting to be rolled into your family’s holiday cookie line-up. These no-bake beauties get drizzled with a homemade Salted Caramel Sauce, but you can change them up in a million different delicious, chocolatey ways.
This recipe for cookie balls is as simple as it gets. And with all the different OREO flavors out there, limited edition and otherwise, you’ll have a blast trying all the combinations you dream up.
All you need is three ingredients: a package of OREOS, a box of cream cheese, and semi-sweet baking chocolate. All the steps, plus the recipe for the caramel sauce, is down below.
Making Oreo Cookie Balls for a school fundraiser bake sale? Get ready to sell out! Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Oreo Cookie Balls ingredients:
For 3 dozen (36) cookie balls, grab this list at the store:
- One (14.3 ounce) package of OREOS
- One (8 ounce) package of cream cheese
- 16 ounces of baking chocolate (Baker’s sells 4-ounce packages; you’ll need about 4 of these)
How to make OREO cookie balls:
- First, you have to crush the OREO cookies, ruining all that hard work at the factory. Use a food processor, which works so much better and faster than a plastic bag and a rolling pin.
- Process until the cookies look like very fine cookie crumbs. This is important because once you add the cream cheese, they’ll take on a super creamy, truffle-like consistency.
- Next, add the room temperature cream cheese and pulse to combine. If you’re using a food processor, this takes only seconds!
- Then carefully roll the filling up into 36 1-inch balls, using a teaspoon to measure. The cookie balls are easy to roll up and don’t even stick to your hands—perfect for getting little kids involved.
- Line up the cookies on a lined baking sheet that will fit in your freezer. Line the baking sheet with waxed paper or one of those fancy silicone mats. Then freeze the cookie balls (or place them outside, if it’s winter) for about 10 minutes to firm up.
While the cookies are chilling in the freezer, go ahead and melt the chocolate. As far as the best way to melt chocolate, you have two options, but microwave is faster. And this applies to white chocolate, too!
No matter which technique you use, make sure the bowl and utensils—anything that will come in direct contact with the chocolate—are very, very dry. Any water will seize up the melted chocolate and make things difficult for you.
- Melting chocolate in the microwave: Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until smooth and melted.
- Melting chocolate on the stove: Place chocolate in the top of a double boiler or a heatproof bowl set over— but not in— a saucepan of simmering water; cook, stirring occasionally, until melted, 2 to 3 minutes.
How to thin dipping chocolate:
Optional, but maybe you prefer a slicker finish on your cookie balls. How do you thin out chocolate so that it flows better over what you’re dipping? Easy—add a little shortening. The best way to thin chocolate is by adding fat. The exact amount you will need will depend on the thickness of your melted chocolate and your desired consistency.
To thin 16 ounces of chocolate, add no more than 3 tablespoons of vegetable shortening to the chocolate as you melt it, stirring until completely melted and incorporated.
To thin chocolate with coconut oil, add a drop at a time until you reach the desired consistency.
Now you’re ready to dip those cookie balls, once and for all!
How to dip OREO Cookie Balls in chocolate:
It’s really easy, and not even that messy.
- With a fork or spoon, dip chilled cookie balls into the melted chocolate mixture, one at a time.
- Gently tap the utensil on the edge of the bowl to get rid of any extra chocolate.
- Place the dipped cookie ball back on the lined tray. If you need to, swirl a small amount of melted chocolate on top to cover any utensil marks.
- Before the chocolate hardens, you can carefully decorate the cookie balls the way you want to, with crushed candy, cookie crumbs, nuts, etc.
- If you’re drizzling on the homemade Homemade Salted Caramel Sauce, or a little white chocolate, set them up in a cool room or in the refrigerator for a few minutes to harden the chocolate coating. Then sprinkle on some good sea salt to really seal the deal.
How to make OREO cookie balls without cream cheese:
In place of cream cheese, you can pick one of these delicious choices:
- Creamy peanut butter
- Nutella or another chocolate hazelnut spread*
- Marshmallow fluff*
- Sweetened condensed milk*
*Because of the extra sugar in these ingredients, keep the cookie truffles on the small side.
Fun toppings for Oreo truffle balls:
Decorate the cookie balls while they’re still warm, so the topping sticks. Depending on what the filling is, and what kind of chocolate they’re dipped in, try some of these:
- Crushed peppermint candy.
- Instant espresso or coffee.
- Himalayan pink salt.
- Finely chopped chocolate. Roll them around for a spiky look.
- Toasted pecans or other nuts. (Learn how to toast pecans here.)
- White chocolate shavings.
- Cookie crumbs.
- Candied orange peel.
- Candy sprinkles.
Other Oreo truffle ball ideas:
With all the limited edition OREO flavors on the market, there’s no limit to what you can do. Every flavor is more fun than the last!
- Golden OREO cookie balls. Dip these vanilla cookie balls in melted white chocolate for a dreamy candy treat. Or make a batch using half gingersnaps and half golden OREOS for gingerbread OREO balls.
- Peppermint Bark OREO cookie truffles. This flavor has a huge following. What better way to celebrate than by making a chocolate truffle topped with a crushed candy cane?
- Carrot Cake OREO truffles. White chocolate would be fabulous, topped with candied ginger.
- Dark Chocolate OREO balls. Deep, dark, chocolate lovers unite! Sprinkle with instant espresso for a jolt.
- Buttered Popcorn OREO cookie balls. No judgment here. Dip ‘em in white chocolate and give them a dusting of chili powder.
- Maple Creme OREO balls: White chocolate and a sprinkle of salt, maybe. Or chopped pecans.
- Peanut butter OREO cookie balls: Mix peanut butter into the cookies instead of cream cheese, dip in chocolate, and roll in chopped peanuts. Yeah, baby!
How to store OREO Cookie Balls:
Because of the cream cheese, store these in the refrigerator. Wrapped up, they should keep 3 to 4 weeks.
Freezing Oreo truffles:
They freeze beautifully, making this recipe the best yet for making ahead of time in big batches. You can place the truffle cookies in an airtight container and freeze them for up to 4 months.
Move them to the refrigerator for a few hours before you need them. They’ll thaw out and be ready to serve.
Oreo Cookie Balls
- 1 (14.3 ounce) package OREO cookies (36 cookies)
- 1 (8 ounce) package cream cheese softened
- 4 (4 ounce) packages semi-sweet baking chocolate melted
- Salted Caramel Sauce for garnish, optional
- Coarse sea salt for garnish, optional
- In a food processor or by hand, finely crush cookies. Add cream cheese and mix until evenly combined (filling should have a fudgy texture and appearance).
- Shape into 36 (1-inch) balls. Freeze 10 minutes.
- Meanwhile, set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments.
- Using a spoon, carefully roll chilled balls in melted chocolate. Place in single layer in baking sheet lined with parchment or a silicone mat. Refrigerate at least 30 minutes or until firm.
- Drizzle with Salted Caramel Sauce and sprinkle with sea salt, if desired. Chill until firm, about 30 minutes longer.