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oreo balls on blue plate with some drizzled with white chocolate and others with gold sprinkles.

How to Make Oreo Balls (Truffles)

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 45 minutes (includes chocolate setting)
  • Yield: 28–32 truffles
  • Category: Candy
  • Method: Mixing
  • Cuisine: American

Description

For these easy no-bake treats, combine crushed Oreos with cream cheese and form into balls before dipping in melted chocolate. Decorate with sprinkles or a drizzle of white chocolate for extra flair. Everyone loves these and they are so easy to make!


Ingredients

  • 36 (14.3oz/405g) regular Oreo cookies (not Double-Stuf)
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 12 ounces (339g) semi-sweet or white chocolate, coarsely chopped
  • 1/2 teaspoon vegetable oil or coconut oil
  • optional for garnish: sprinkles, Oreo crumbs, additional melted chocolate

Instructions

  1. Make the Oreo truffle filling: Place the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse into a fine crumb.
  2. Using a hand-held or stand mixer fitted with a paddle attachment (or just continue using the food processor if it’s large enough), beat/pulse the Oreo crumbs with the softened cream cheese until combined.
  3. Using a Tablespoon, scoop out a spoonful of the mixture (about 18–22g each) and, using your hands, roll into a ball. Place balls on baking sheets or plates lined with parchment paper. If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you’re in a rush, cover and freeze the balls for 30 minutes. (Do not freeze much longer than that, unless you transfer them to the refrigerator after 30 minutes.)
  4. Melt the chocolate: Place chopped chocolate and oil in a glass bowl or a 2-cup liquid measuring cup—its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. You can also melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir constantly until melted. Let the warm chocolate sit for 5 minutes to slightly cool before dipping, otherwise it will melt the shaped Oreo balls.
  5. Coat the Oreo balls: Working with one Oreo ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release.
  6. Optional garnishes: If desired, top with sprinkles or Oreo crumbs while the chocolate is still wet. If you have leftover or another melted chocolate, use a spoon or a squeeze bottle to drizzle it across the tops of the dipped truffles.
  7. Refrigerate balls for at least 1 hour to allow the chocolate to set before serving. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.

Notes

  1. Make Ahead & Freezing Instructions: You can start this recipe 1 day ahead of time. The shaped balls can be chilled in the refrigerator for up to 3 days prior to coating with chocolate. You can freeze the finished Oreo truffles for up to 2–3 months. Thaw overnight in the refrigerator.
  2. Special Tools (affiliate links): Food Processor (I also love this one) | Baking SheetsSilicone Baking Mats or Parchment Sheets | Liquid Measuring Cup or Double Boiler | Candy Dipping Tool | Squeeze Bottle
  3. Oreos: My team and I have tested this recipe with regular, Golden, and Mint Creme Oreos. This recipe is for 36 standard-size Oreo cookies. Do not use Double-Stuf. Peanut butter-flavored Oreos also work well.
  4. Cream Cheese: Use brick cream cheese, not the spreadable kind that comes in a tub.
  5. Chocolate: For the best looking and tasting Oreo truffles, use 4-ounce (113g) “baking chocolate” bars found in the baking aisle. I prefer Baker’s, Guittard, or Ghirardelli brands. You need 3 4-ounce (113g) bars for this recipe, 12 ounces (339g) total. You can use milk, semi-sweet, bittersweet, or white chocolate. You could also use chocolate melting wafers, such as Ghirardelli brand. Candy melts work too, but they don’t taste like real chocolate. Do not use chocolate chips because they contain stabilizers preventing them from melting into the correct consistency for coating.
  6. Oil: I melt the chocolate with a small amount of oil to thin it out and make it easier to coat the Oreo balls. You can use vegetable or coconut oil.
  7. Coating/Melting Chocolate: See all my troubleshooting tips above in the post.
  8. Do Not Temper: I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated and, due to the cream cheese in the filling, these truffles must be refrigerated.

Keywords: Oreo balls