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Classic Oreo Balls

Oreo balls combine finely crushed cookies and softened cream cheese into rich, bite-sized centers coated in smooth semisweet chocolate. Chill the balls until firm before dipping, then refrigerate until the chocolate coating is set.
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Prep Time 20 minutes
Cook Time 2 minutes
Chilling 1 hour 15 minutes
Total Time 1 hour 37 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo balls
  • 1 package (14.3 oz) Oreo cookies including the filling
  • 1 block (8 oz) cream cheese softened
For the coating
  • 16 oz semisweet chocolate melting wafers

Equipment

  • 1 food processor
  • 1 13x18-inch rimmed baking sheet
  • 1 microwave

Method
 

Make the Oreo balls
  1. Finely crush the Oreo cookies, including the filling, in a food processor or in a sealed bag with a rolling pin.
  2. Mix the cookie crumbs and cream cheese in a large bowl until evenly combined.
  3. Roll the mixture into 1-inch balls.
  4. Arrange the balls on a parchment-lined 13x18-inch rimmed baking sheet.
  5. Refrigerate for 1 hour, until firm.
Coat the Oreo balls
  1. Melt the chocolate wafers in a microwave-safe bowl at 50% power in 30-second bursts, stirring between each, until smooth.
  2. Dip each chilled ball in the melted chocolate.
  3. Let excess chocolate drip off, then return each ball to the baking sheet.
  4. Refrigerate for 15 minutes, until the coating is set.

Notes

For smooth centers, crush the cookies very finely before mixing. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months. For a gluten-free version, use gluten-free chocolate sandwich cookies.