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–+ servings
Oreo cookie balls on a parchment paper lined baking sheet.
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Oreo Cookie Balls

The ultimate Oreo Cookie Balls recipe is right here, waiting to be rolled into your family’s holiday cookie line-up.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 36 cookie balls
Calories 73kcal
Author Meggan Hill

Ingredients

For the Oreo cookie balls:

  • 1 (14.3 ounce) package OREO cookies (36 cookies)
  • 8 ounces cream cheese softened
  • 4 (4 ounce) boxes semi-sweet baking chocolate melted

For the caramel sauce (see note 1):

US Customary - Metric

Instructions

To make the Oreo cookie balls:

  • 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.

To make the caramel sauce:

  • In a large Dutch oven or large heavy-bottomed saucepan over medium heat, combine the heavy cream, brown sugar, corn syrup, butter, and salt. Stir constantly with a wooden spoon until butter is melted.
  • Using a pastry brush dipped in water, brush the sides of the pan and place a candy thermometer into the mixture, ensuring it does not touch the bottom of the pan. Without stirring, allow the mixture to cook until mixture reaches 235 degrees, about 8-10 minutes. Remove from heat and gently stir in vanilla. Do not over-stir. Allow mixture to cool and thicken, about 10-15 minutes.
  • Drizzle cookie balls with caramel sauce and sprinkle with sea salt, if desired. Chill until firm, about 30 minutes longer.

Video

Notes

  1. Caramel sauce: This recipe includes our luscious homemade caramel sauce for drizzling, but you could substitute a jar of store-bought (or omit toppings entirely or choose something else; please see Recipe Tips and Variations for lots of ideas).
  2. Yield: This recipe will make about 36 cookie balls depending on exactly what size you roll them.
  3. Storage: Store these covered in the refrigerator (or on your patio in winter if you live in a cold climate) for 3 to 4 weeks.
  4. Freezer: Freeze in an airtight container for up to 4 months. Thaw at room temperature.

Nutrition

Serving: 1ball | Calories: 73kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 20mg | Fiber: 1g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg