OREO Cookie Balls are fudgy, delicious, and WAY better than any store-bought candy! And the homemade Salted Caramel Sauce puts them right over the top.
OREO Cookie Balls (often called OREO truffles) have been a staple on my family's holiday cookie plate for many years.
Usually, my sister Monica always makes them, but this year I decided to give it a try.
What could be easier? 3 ingredients, no baking, all deliciousness. To make sure no one confused Monica's OREO Cookie Balls with my own, I added a drizzle of my favorite Salted Caramel Sauce and a sprinkling of coarse sea salt.
The result? Perfection to rival the fanciest store-bought treats.
You'll need a full package of OREO Cookies for this recipe (36 cookies). I recommend buying two packages right up front so those around you have something to snack on while you work on the OREO Cookie Balls.
Crush the cookies as finely as you can manage. The more finely the cookies are crushed, the more fudge-like the resulting center will be.
A food processor is the easiest way to go if you have one. Otherwise, a pastry cutter works really well (better than a potato masher). I tried a large zipper-top plastic bag and a rolling pin too, but I always end up smashing holes in to the bag.
If you mashed your cookies finely enough, they will look like chocolate cookie crumbs and you will no longer see the cream centers. Now it's time to mix in the softened cream cheese. If you're using a food processor, just drop in cubes of softened cream cheese and hit the button. Done in seconds!
When this is uniformly combined, you will see traces of the cream cheese, but overall the mix will look mostly chocolatey. And delicious. I wanted to eat it all right then and there. Resist this temptation!
The goal here is to roll 36 1-inch cookie balls. To achieve this, start with a teaspoon-size ball of cookie dough and roll between your hands. You'll find the cookie balls easy to roll; they don't stick to your hands like traditional cookie dough.
Line them up on a baking sheet lined with waxed paper (I used a silicone mat). Freeze for 10 minutes. If you happen to live in a cold climate (I was in Wisconsin when I made these), you can just set them outside!
In case you have a fear of melting chocolate, you can set aside your worries with this recipe. It's really easy - this coming from a person who has a history of seizing-then-burning chocolate.
I used Baking Chocolate from the baking aisle and just followed the instructions on the box. It's basically microwaving the chocolate in 30-second increments, stirring in between. So easy!
Just drop a couple of frozen OREO Cookie Balls in the bowl of melted chocolate at a time, stir them around with a spoon, scoop them out, and return them to your wax-paper-lined baking sheet. At this point I chilled the OREO Cookie Balls for another 10 minutes to set the chocolate.
Here's where you can get creative. Use my easy Salted Caramel Sauce and a sprinkling of coarse sea salt for a decadent version of this classic holiday treat, or use sprinkles, crushed candy canes, or any other decorations you have on hand. There are lots of delicious flavors of OREO Cookies too, and certainly other flavors of dipping chocolate, so you can really have fun with this recipe!
Oreo Cookie Balls Recipe
- 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.