White Chocolate-Dipped Oreo Cookie Balls
I think we’ve all had these. And if you haven’t, you better hop to it and make them.
They’re such a simple no-bake treat and everyone loves them. Betcha can’t eat just one.
There are only 4 ingredients: Oreos, Cream Cheese, White Chocolate, and Sprinkles. When sprinkles are one of the key ingredients, I know I’m going to love the recipe.
The last time I made these balls was almost 3 years ago to the date. Boy, how photography changes, but the recipe is a classic.
To make them, simply crush one standard package of Oreos, 36 cookies. I used old-fashioned, classic Oreos, but the recipe will work with Golden, Mint, Chocolate-Filled, Birthday Cake or your favorite Oreos.
I used my food processor to create crumbs in about 30 seconds. You could also crush the Oreos by placing them in a Ziplock and rolling over it with a rolling pin.
Then mix in 8 ounces softened, brick-style cream cheese. I used Philadelphia 1/3 Less Fat Cream Cheese. Using lower-fat products in baking or no-bake recipes can be tricky, and this is a recipe that in retrospect, full-fat cream cheese would have been much easier to work with because my ‘dough’ was very soft and mushy. For the sake of ease, I recommend full-fat cream cheese.
Roll the dough into about 48 one-inch balls. A tip when making dipped or coated bites, balls, or truffles is to roll the balls smaller than you think they should be because after dipping them in chocolate, they seem to become much bigger. You want these to stay in the truffle-sized realm, not golf-ball sized, so roll the balls smaller rather than larger.
I recommend chilling the balls for at least 1 hour, or even make them a few days in advance and park them in the fridge or freezer until you’re ready to dip. You want them cold so they don’t melt when dipped in warm chocolate, and so the coating adheres on-contact.
I like CandiQuik Vanilla Coating because it makes life so much easier. It’s not as prone to seizing up, melting unevenly, scorching in patches, and it’ll stay smoother longer so you don’t have to keep re-heating it because it’s setting up in your dipping bowl.
If you opt to dip your balls in regular chocolate, melting 1 cup of white, milk, or semi-sweet chocolate chips to 1 heaping tablespoon vegetable shortening will help the chocolate melt more evenly and stay smoother longer. If you’re opposed to shortening, omit it, but nothing beats it when I don’t want my chocolate to set up too quickly or crack. Or use a high-quality chocolate bar.
The easiest way to dip the balls is to lower them into the melted chocolate while resting on a fork, and allow the excess chocolate to run off and drain through the fork tines before garnishing with sprinkles.
I raided my sprinkles stash and found some autumn-colored balls, some chocolate jimmies, some red and green sanding sugar, and mixed-and-matched. The nice thing about the white coating is that the sprinkles just pop and stand out.
After you’ve dipped and decorated all your balls, refrigerate or freeze them to really set the chocolate. They’ll keep for ages in the fridge, and many months in the freezer.
Set out a dozen at your next event or if you’re going to a holiday party, showing up with a dozen homemade truffles as a hostess gift will score you brownie points. And if you’re not going to any parties and just want to hoard these, that’s fine too.
The chocolate coating is the perfect firm exterior, which gives way to a soft, dense, fudgy interior. They’re sweet, but the cream cheese in the filling cuts the overall sweetness and adds a slightly tangy element.
The crushed Oreos, the cream cheese, the chocolate shell. And all the sprinkles. Tis the season!
White Chocolate-Dipped Oreo Cookie Balls
Most of us have had these classic treats, extra popular around the holidays.They’re such a simple no-bake treat with only 4 ingredients, and everyone loves them. The chocolate coating is the perfect firm exterior, which gives way to a soft, dense, fudgy interior. They’re sweet, but the cream cheese in the filling cuts the overall sweetness and adds a slightly tangy element. It takes a bit of time to roll out and dip 4 dozen balls but they keep in the fridge or freezer for months, and are a perfect make-ahead recipe for the holidays. Set out a dozen at your next event, or bring a half dozen in a decorative jar as a hostess gift for holiday parties.
- Add Oreos to the container of a food processor and process until finely crushed. Alternately, place Oreos inside a large Ziplock and roll over bag with a rolling pin until finely crushed.
- Add the cream cheese and process until incorporated.
- Form about 48 1-inch balls, placing them on a large plate or tray.
- Chill balls for at least 1 hour (no harm in chilling for a day or two) in the freezer.
- Melt candy coating according to packaging directions (usually about 1 minute on high power for CandiQuik). If melting real white chocolate, be very careful not to scorch it, which can happen easily with white chocolate. Heat in short 15-seconds bursts in the micro, or over a low heat on the stovetop, stirring nearing continuously.
- Line a large plate or baking tray with parchment or wax paper; set aside.
- Using two forks to balance one ball, lower it into the melted chocolate, and allow the excess chocolate to run off and drain through the fork tines. Place dipped balls on a prepared plate.
- Garnish with the sprinkles of your choice before chocolate sets up. I usually dip 3 balls, then add sprinkles to those 3, repeating until all balls have been dipped. If necessary, re-heat dipping chocolate for 15-seconds in micro or as needed if it gets too cool and starts setting up.
- Place tray with balls in the fridge or freezer for at least 1 hour, or until truffles are set. Truffles will keep airtight in the refrigerator for up to 1 month, or in the freezer for up to 4 months.
Recipe adapted from Oreo
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