Description
These Oreo Balls, also known as Oreo Truffles, are a delicious no-bake treat combining crushed Oreos and cream cheese, dipped in melted chocolate for a rich, indulgent dessert. Perfectly bite-sized and easy to make, they can be customized with toppings like crushed Oreos or peppermint bits for a festive twist.
Ingredients
Scale
Main Ingredients
- 36 Oreos (original, not doublestuf), plus 3 more Oreos crushed for topping if desired
- 1 (8 oz) package cream cheese, softened
- 16 oz vanilla or chocolate candy melts, or melted white chocolate, milk chocolate, or dark chocolate
For Peppermint Variation (Optional)
- 1 1/2 tsp peppermint extract
- Crushed peppermint bits, candy canes, or crushed starlight mints for topping
Instructions
- Prepare the baking sheet: Line an 18 by 13-inch baking sheet with wax paper or parchment paper to prevent sticking and for easy cleanup.
- Crush the Oreos: Place 36 Oreos, including the cream filling, into a food processor and pulse until you get fine crumbs. If you don’t have a food processor, place the Oreos in a large resealable bag and crush with a rolling pin until finely crushed.
- Combine with cream cheese: Add the softened cream cheese to the Oreo crumbs and pulse in bursts until well combined. Alternatively, mix with a spoon or mixer in a bowl until thoroughly blended. For peppermint variation, mix the peppermint extract with the cream cheese before adding cookie crumbs.
- Form the balls: Scoop about 1 tablespoon of the mixture at a time and roll into 1-inch balls. Place them in a single layer on the prepared baking sheet.
- Freeze the balls: Place the formed balls in the freezer for 15 minutes to firm up which will make dipping easier.
- Crush topping Oreos: While the balls freeze, crush the remaining 3 Oreos for topping if desired.
- Melt the chocolate: Melt the candy melts or your chosen chocolate according to the package directions until smooth and ready for dipping.
- Dip the truffles: Remove the balls from the freezer and dip each one into the melted chocolate. Use a spoon to pour extra chocolate over the top, then lift and allow excess chocolate to drip off.
- Add toppings and set: Immediately sprinkle the tops with crushed Oreos or peppermint bits (for peppermint version). Place them back on the baking sheet to allow the chocolate coating to set completely.
- Store the truffles: Once set, store the Oreo balls in an airtight container in the refrigerator until ready to serve.
Notes
- If you don’t have a food processor, crushing Oreos in a resealable bag with a rolling pin works well.
- If you don’t own an electric mixer, mixing the cream cheese and Oreo crumbs with a spoon is sufficient.
- For a peppermint variation, add 1 1/2 teaspoons of peppermint extract to the cream cheese before mixing with Oreo crumbs and top with crushed peppermint candies instead of Oreos.
- Use original Oreos for best texture; doublestuf Oreos may affect the mixture consistency.
- Store truffles refrigerated in an airtight container to keep them firm and fresh.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
