Add these yummy, no-bake Oreo Balls to your dessert repertoire.
How do you eat your Oreos? Do you dunk, or do you twist the cookie open and lick the creamy filling first? Or maybe you’re loyal to “twist, lick, and dunk,” a method promoted by Oreo itself? However you enjoy one of America’s favorite cookies, you’ll love the way they are transformed in these easy, no-bake, scrumptious Oreo balls.
The Oreo cookie has an interesting history. In 1898, 33 bakers and 114 factories joined forces to form the National Biscuit Company, which we now know as Nabisco. One of Nabisco’s board members, Joseph Loose, cut ties with the company in 1902 and with his brother, formed their own company, which was eventually named Sunshine Biscuit, Inc. In 1908, this new company produced the first chocolate wafer sandwich cookie with a creamy white center. You might have heard of it: Hydrox. They were wildly popular, but then in 1912, Nabisco created the Oreo Biscuit, a chocolate wafer sandwich cookie with a creamy white center whose texture and flavor surpassed that of Hydrox. The rest, as they say, is history. Nowadays, while you probably have to go online to find Hydrox, Oreos are available all over the world. And not just the OGs. You can get all kinds of Oreos, such as Lemon Golden, Toffee Crunch, Mint, and even Birthday Cake: new flavors arrive every year, and several—old and new—are gluten- or sugar-free. You can also get Double Stuf or Mega Stuf Oreos, Oreo Loaded, or Oreo Thins.
All these choices can be overwhelming! So we recommend just making Oreo balls to satisfy your cravings for this iconic cookie in a delicious, not to mention very cute, way (who doesn’t love a little ball of cookie and cream cheese goodness?). In a few easy steps, you’ll have these amazing little globes that feature soft, mousse-like, Oreo-infused interiors encased in a yummy hard chocolate coating. The perfect thing for parties, after-meal treats, snacks, or as an enhancement to other desserts.
Tips For Perfect Oreo Balls
Start by crushing your Oreos into fine crumbs that resemble sand (the finer, the better), and make sure there are no large pieces of the cookie in your mix. Have your cream cheese softened and at room temperature for easy mixing. You can use your hands to form and shape the balls, but a small ice cream scoop will ensure that they are all the same size (and it’s less messy, too!). When Oreo balls come out of the freezer, use a fork or long wooden skewer to dip them into the melted chocolate.
How Do I Store Leftovers?
Oreo balls can be stored in an airtight container (with parchment between the layers) in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. Thaw in the fridge before serving.
Can I Prep This Ahead?
Yes. Complete the recipe through step 2. Cover the undipped Oreo balls on the baking sheet with plastic wrap, and store them in the refrigerator for up to 3 days before continuing on with the dipping (step 3). You can also keep the covered sheet of undipped Oreo balls in the freezer for up to 3 months before thawing and continuing with the recipe.
Serving Suggestions
In the magical world of dessert decadence, Oreo balls can combine with other favorite sweets to produce something extraordinary. See what happens when you top scoops of Cookies And Cream Ice Cream with chopped-up Oreo balls, a layer of Marshmallow Fluff, and then drizzle the whole thing with Chocolate Sauce or White Hot Fudge Sauce. You’re welcome!
Oreo balls are also a perfect addition to a dessert tray, especially around the holidays. I like to do a presentation where all the components are around the same size and shape but feature different flavors, so along with Oreo balls, I add Peanut Butter Balls, Sugared Cranberries, truffles made with Chocolate Ganache, and Apple Pie Thumbprint Cookies.
Oreo Balls
Ingredients
- 1/2 teaspoon vanilla extract
- A pinch of kosher salt
- 8 ounces cream cheese softened
- 36 Oreo cookies finely crushed
- 1 cup chocolate melting wafers or candy coating
- Extra crushed Oreos or sprinkles for decorating optional
Instructions
- Mix the vanilla extract, salt, and softened cream cheese in a bowl until smooth. Stir in the fine cookie crumbs until well mixed.
- Shape the mixture into approximately 32 small balls and arrange them on a baking sheet lined with parchment paper. Freeze for 15 minutes to firm up.
- Melt chocolate in a microwave-safe bowl in 30-second bursts, stirring until smooth. Dip each ball in the melted chocolate, letting the excess drip off.
- Place the dipped balls back on the parchment. If desired, sprinkle extra crushed Oreo crumbs or sprinkles on top. Refrigerate for an additional 10 minutes until the chocolate sets.
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