Ingredients
Base Ingredients
- 36 OREO cookies (with filling)
- 1 (8-ounce) package cream cheese, softened
Coating
- 8 ounces white and/or milk baking chocolate (melting wafers preferred)
Instructions
- Crush: Line a baking sheet with parchment paper. In a blender or food processor, pulse the Oreos (including the filling) into fine crumbs. Alternatively, place the Oreos in a zip-top bag and crush them using a rolling pin.
- Mix: In a large bowl, combine the Oreo crumbs and softened cream cheese using an electric mixer. If the mixture is not coming together, use your hands to mix it thoroughly until a consistent dough forms.
- Scoop: Using a small cookie scoop, portion out the dough onto the prepared baking sheet. Roll each portion into a ball by hand. Place the balls in the freezer for 10 to 15 minutes to firm up slightly, but avoid freezing them too hard.
- Microwave: Place the baking chocolate in a microwave-safe bowl and melt it in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted.
- Melt & Dip: Use a fork to dip each Oreo ball into the melted chocolate, then tap gently on the edge of the bowl to allow excess chocolate to drip off for a smooth finish. Use a toothpick to help transfer the coated balls back onto the parchment-lined baking sheet. Add sprinkles if desired before the chocolate hardens.
- Set & Store: Let the chocolate coating harden completely. Once set, store the Oreo balls in the refrigerator until ready to serve.
Notes
- For best results, use softened cream cheese so it mixes easily with the Oreo crumbs.
- Melting wafers make coating simpler and provide a smooth finish, but high-quality chocolate chips can also be used.
- Do not freeze the balls too hard before dipping to avoid cracking the chocolate coating.
- Add sprinkles or crushed Oreos on top of the chocolate coating before it sets for decoration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
