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Reeses Oreo Balls

Reeses Oreo balls combine finely crushed Oreo cookies, creamy peanut butter, cream cheese, and chopped Reese’s cups in bite-size centers dipped in semisweet chocolate. Chill the rolled balls until firm, then refrigerate again until the glossy coating sets.
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Prep Time 20 minutes
chilling 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Make the Oreo balls
  • 1 package (14.3 oz) Oreo cookies
  • 8 oz cream cheese block, softened
  • 0.33 cup creamy peanut butter
  • 6 Reese's Peanut Butter Cups 0.75-ounce each, finely chopped
Make the chocolate coating
  • 16 oz semisweet chocolate chips
  • 1 tbsp refined coconut oil

Equipment

  • 1 food processor
  • 1 electric mixer
  • 1 rimmed baking sheet
  • 1 microwave

Method
 

Make the Oreo balls
  1. Line a rimmed baking sheet with parchment paper.
  2. Place the Oreo cookies in a food processor and pulse into fine crumbs.
  3. Beat the cream cheese and peanut butter until smooth.
  4. Mix in the Oreo crumbs and chopped peanut butter cups until evenly combined.
  5. Scoop the mixture into 36 portions, roll each into a ball, and place on the prepared baking sheet.
  6. Refrigerate for 1 hour, until firm.
Coat the balls
  1. Combine the chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave at 50% power in 30-second intervals, stirring each time, until smooth.
  3. Dip each chilled ball in the melted chocolate, let the excess drip off, and return it to the baking sheet.
  4. Refrigerate for about 20 minutes, until the chocolate coating is set.

Notes

For the smoothest dipping, make sure the balls are firm before coating them. Store in the refrigerator for up to 5 days or freeze for up to 2 months. For a gluten-free version, use gluten-free sandwich cookies.