These Oreo ball truffles are the perfect holiday treat! Hard chocolate on the outside with a creamy soft interior, thanks to crushed Oreos and cream cheese. They’re truly indulgent and an easy hit for any celebration! Although these are popular for enjoying during the Christmas season, they can easily be made for any time of the year.
Oreo Truffle Balls Overview
First, a bag of Oreo cookies is crushed into crumbs using a food processor. Next, a block of softened cream cheese is mixed in. These two ingredients create the delicious truffle base that is then rolled into balls and chilled in the fridge.
Next, chocolate melting wafers are heated on the stove and the chilled Oreo balls are dipped in to create a hard chocolate coating. These Oreo balls can be easily decorated with sprinkles, crushed candy canes, or drizzled with alternative colored chocolate for a truly delightful and festive treat!
Oreo Balls Ingredients
- 36 oreos – a 10.7 oz (303 g) bag
- 8 oz cream cheese – softened at room temperature
- 8 oz white chocolate melting wafers – approx 1 ¾ cups small size wafers
- 8 oz milk chocolate melting wafers – approx 1 ¾ cups small size wafers
Topping Ideas:
- 2 Tbsp Christmas sprinkles – red, white and green color
- ½ cup crushed candy canes
- 3 oz candy melts – red or green (melted for drizzling)
Quick tip: If your cream cheese is still cold and hard from being in the fridge. Chop it into small cubes and leave them on a plate to sit on the counter. They should be soft enough to use in 30 minutes.
How To Make Oreo Balls
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Line two large baking sheets with parchment paper. Set aside.
STEP 2: Add 36 Oreos to a food processor. Blend until they form fine crumbs with no big chunks left.
STEP 3: Roughly chop the 8 oz cream cheese into small cubes. Add it to the food processor and blend until it combines with the Oreo crumbs. Use a spatula to mix together more evenly if needed.
STEP 4: Use a cookie scoop or 1 Tbsp measuring spoon and roll the oreo batter into balls with your hands. Place on a baking sheet and add to the fridge to chill for 30 minutes.
STEP 5: Add 8 oz chocolate wafers to a small saucepan over medium heat. Gently stir until the chocolate melts. Remove from heat and let cool for 1-2 minutes.
STEP 6: In a separate saucepan, repeat by melting the 8 oz white chocolate wafers until fully melted. Remove from heat and let cool for 1-2 minutes.
STEP 7: Use a fork to lower the Oreo balls into the melted white or milk chocolate. Roll them around to gently coat them. Use a fork to lift them out of the chocolate and place them back on to parchment baking sheet. Decorate using some of the ideas below.
Decorating Ideas
- SPRINKLES: Add sprinkles on top of melted chocolate (must be melted still so the sprinkles will stick to it).
- CRUSHED CANDY CANES: Dip in melted white chocolate, then add to a bowl crushed candy canes. Toss to coat. Press crushed candy canes into the Oreo balls without using chocolate.
- DRIZZLED: Let the chocolate-covered Oreo balls harden, then drizzle the chocolate over top.
- OREO CRUMBS: Sprinkle Oreo crumbs overtop of the melted chocolate.
Recipe Tips
- Do not use baker’s chocolate or chocolate chips for melting! They won’t have the same consistency as chocolate melting wafers.
- After melting the chocolate wafers, remove from heat and let the chocolate cool just a little bit before adding the Oreo balls. The heat from the pot and the chocolate will melt the Oreo balls a bit, making it harder to roll.
- Use a fork to transfer the Oreo balls to the chocolate and then transfer them to the baking sheet.
- Excess melted chocolate on the bottom of the ball can be trimmed off easily with a knife.
- None of my Oreo balls were “perfect” but I don’t think that’s the point (so try not to be frustrated if yours aren’t perfect either). They’re so delicious and I prefer things that look homemade anyway. 🙂
How To Store Leftovers
- Refrigerate – These Oreo balls must be stored in the fridge because they contain cream cheese and it will start to melt at room temperature. They taste best when served chilled.
- To Freeze – You can also store these in the freezer. Grab one or two from the freezer bag for a quick treat and they will thaw quickly, taking only a couple of minutes.
Tools For This Recipe
(Amazon affiliate links) – Check out all of my kitchen essentials here.
- Food Processor – This Hamilton Beach food processor is much easier to close the lid than other brands (I speak from experience). A food processor is the best way to get fine crumbs from the Oreos.
- Large Baking Sheets – I prefer large baking sheets because you can add more to them for baking or recipes like this one.
- Parchment Paper – I like to use pre-cut parchment paper sheets. They’re the right size for baking pans which makes life easier.
Get My Free Recipe Guides!
Grab the Free Recipe Guides of my most popular recipes (all in easy-to-print format)! Sign up for my free member’s library and you’ll get instant access to over 20 free recipe guides, plus I’m always adding more!
And follow me on Pinterest and Facebook!
Tried This Recipe? Please Share It With Your Friends!
Leave a review using the stars in the recipe card below, I love hearing your feedback! ⭐⭐⭐⭐⭐
Oreo Ball Truffles
Ingredients
- 36 oreos - 10.7 oz (303 g) bag
- 8 oz cream cheese - softened at room temperature
- 8 oz white chocolate melting wafers - approx 1 ¾ cups small size wafers
- 8 oz milk chocolate melting wafers - approx 1 ¾ cups small size wafers
Topping Ideas:
- 2 Tbsp Christmas sprinkles - red, white and green color
- ½ cup crushed candy canes
- 3 oz candy melts - red or green (for drizzling)
Instructions
- Line two large baking sheets with parchment paper. Set aside.
- Add 36 oreos to a food processor. Blend until they form fine crumbs with no big chunks left.
- Roughly chop the 8 oz cream cheese into small cubes. Add it to the food processor and blend until it combines with the oreo crumbs. Use a spatula to mix together more evenly if needed.
- Use a cookie scoop or 1 Tbsp measuring spoon and roll the oreo batter into balls with your hands. Place on a baking sheet and add to the fridge to chill for 30 minutes.
- Add 8 oz chocolate wafers to a small saucepan over medium heat. Gently stir until the chocolate melts. Remove from heat and let cool for 1-2 minutes.
- In a separate saucepan, repeat by melting the 8 oz white chocolate wafers until fully melted. Remove from heat and let cool for 1-2 minutes.
- Use a fork to lower the oreo balls into the melted white or milk chocolate. Roll them around to gently coat them. Use fork to lift them out of the chocolate and place back on to parchment baking sheet.
- Add sprinkles on top while chocoalte is still melted. Place some covered in white chocolate in crushed candy canes and roll to coat. For the rest, let the chocolate harden then drizzle melted chocolate or red or green candy melts over top.
- Place all oreo balls in the fridge until ready to serve. Store leftovers in the fridge or freezer.
Nutrition
The nutritional information provided is an estimate and is per serving.