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These unbelievably easy Oreo Balls (aka Oreo Truffles) are a quick, no-bake treat that are fun to make and even more fun to eat! With just 3 ingredients, anyone can make an impressive, delicious treat that everybody loves!
Looking for more easy, no-bake treats to make? Be sure to try my Easy Homemade Peppermint Bark, Puppy Chow (aka Chex Mix Muddy Buddies), and Chocolate Covered Pretzel Rods! And if you love Oreos, you will love this Oreo Frosting.
These Oreo Balls were not a treat that my mother would make during the holidays when I was growing up. But every now and then I would see them on a goodie plate that was brought by our house from kind friends and neighbors and I would always be sure to snag one before they were gone.
These are so simple and oh-so-good! They come together in just minutes without needing any fussy techniques beyond the ability to melt chocolate.
I’ve always thought of these Oreo balls as a poor man’s truffles since real truffles are made with a chocolate ganache filling made from chocolate that is melted with warmed heavy cream, then cooled enough to scoop and shape into balls. But they are similar enough to pass, so I get why so many people refer to this treat as Oreo truffles.
Here’s what I really like about this easy candy recipe. It’s not just that they are easy, or super tasty, or chocolate. It’s the contrast of the wonderfully soft, almost creamy center against the snap of the chocolate shell.
You just can’t achieve that same texture with chocolate chips and coconut oil or shortening, in my experience, which is why I really recommend using Ghiradelli melting wafers. They aren’t sponsoring this post, it’s just that when I really love a product, I want to share it with you.
I always have a hard time deciding whether I like Oreo balls covered in white chocolate or dark chocolate best. The white chocolate gives that cookies & cream vibe that I love so much. But who can resist chocolate on chocolate?!
I almost always do some of each. Besides, it’s fun to have the contrasting stripes of drizzled chocolate on top for decoration.
Ingredients for Making Oreo Truffles
There are really only 3 ingredients for making Oreo truffles.
- Oreos (36 of them, which is the same as a 14-ounce package, I believe, although I buy Oreos in bulk at Costco usually because WE LOVE OREOS THAT MUCH.)
- Cream cheese (softened to room temperature for easier mixing)
- Chocolate for melting
I love these dark chocolate Ghiradelli melting wafers because they have great flavor and they melt easily and beautifully every time. Their white chocolate melting wafers are just as good.
How to make Oreo Balls
- Prep a baking sheet by lining it with parchment paper.
- Crush 36 Oreos (cream filling and all) in a food processor until they are fine crumbs. You can also use a rolling pin and large ziploc bag if you don’t have a food processor .
- Add 1 softened package of cream cheese and pulse until combined. This can also be done with a hand mixer or stand mixer.
- Use a small cookie scoop to scoop out tablespoon-size balls of Oreo mixture and roll into round 1-inch balls between the palms of your hands.
- Chill for 20 minutes in the freezer. Crush remaining Oreos and candy canes for decorating the tops of the Oreo Balls.
- Melt chocolate in the microwave using short 20-second bursts at a time.
- Dip the chilled Oreo balls in the melted chocolate. I find it’s easiest to roll them in the melted chocolate then lift them out with a fork and spoon a little more chocolate over the top for a smoother finish. Let excess chocolate drip off.
- Set the dipped truffle balls on the parchment-lined baking sheet by sliding them off the fork with a toothpick or knife. Immediately sprinkle each dipped truffle with the extra crushed Oreos or candy canes before the chocolate sets, if desired. Another option is to decorate the dipped Oreo balls by drizzling with melted white or dark chocolate.
Tips for Making Oreo Truffles
- I really do love using Ghiradelli melting wafers for these Oreo balls. It’s got amazing chocolate flavor, it coats them smoothly and easily, and it doesn’t taste waxy like other types of chocolate. My second choice is to chop a bar of chocolate. I don’t recommend melting chocolate chips for making these treats as it doesn’t harden the same as the Ghiradelli melting wafers.
- You might need to warm the chocolate again partway through the dipping process if it starts to cool too much by microwaving it for 10-15 seconds and stirring again.
- Oreo balls can be made with any type of Oreos! Golden Oreos are my second choice, but you could also use mint Oreos or any other flavor you like!
- If using crushed oreo crumbs or candy canes to decorate the tops of each truffle, be sure to sprinkle them immediately after dipping each ball before the chocolate has a chance to set.
- Another fun decorating option is to use sprinkles. You can make Oreo balls for any season or occasion, just by switching out the sprinkles you use!
How long do Oreo Balls stay good?
Oreo balls will stay good for 2-3 weeks in the fridge and 3-4 months in the freezer.
Peppermint Oreo Balls
Love the combination of mint and chocolate? Add 1 teaspoon of peppermint extract to the crushed Oreos along with the cream cheese for a fun twist on the classic Oreo balls!
I like to sprinkle the peppermint ones with crushed candy canes to give an indication of the flavor inside.
More Fun Treats to Make
- Easy Marshmallow Popcorn Balls
- Peppermint Bark Caramel Corn
- Perfect Peanut Butter Blossoms
- Cookie Butter Rice Krispie Treats
- Chocolate Peanut Butter No Bake Cookies
- Easy Christmas Pretzel Hugs
- 36 Oreos (do not remove the cream filling)
- 1 (8-ounce) package cream cheese
- 16 ounces white or dark chocolate, or a combination of both
- Line a baking sheet with parchment paper.
- Place Oreos in a large food processor and pulse until they turn into fine crumbs. Remove 2-3 tablespoons for decorating truffles later, if desired.
- Add the softened cream cheese to the Oreos and pulse until combined.
- Use a small cookie scoop or tablespoon to scoop out evenly sized balls of dough. Roll each ball between the palms of your hands so they are smooth and round. Chill in the freezer for 20 minutes.
- Melt the chocolate wafers in a microwave-safe bowl according to package directions using short 20-second bursts of heat and stirring between intervals until melted.
- Dip one truffle at a time into the melted chocolate. I find it works best to roll them around then lift out with a fork and use a spoon to spoon additional melted chocolate over the top for a smoother finish. Use a sharp knife or a toothpick to slide the truffle onto the prepared baking sheet.
- Immediately sprinkle with some of the reserved Oreo crumbs, if desired. Otherwise continue to dip remaining Oreo balls in the melted chocolate. Because the balls have been chilled, the temperature of the melted chocolate will drop and you may need to reheat in the microwave partway through.
- Once all of the balls have been dipped in the chocolate, you can reheat any remaining chocolate and transfer to a ziploc bag bag. Snip off one corner and drizzle the remaining chocolate over each Oreo ball for decoration.
- Transfer the balls to the fridge to finish setting up. Store in the fridge for 2-3 weeks or freeze for up to 4 months.
- Peppermint Oreo Balls: A fun twist on the classic, all you have to do is mix in 1 teaspoon of peppermint extract with the cream cheese to make Peppermint Oreo Balls. I like to sprinkle crushed candy canes on top to show the flavor inside.
- Variation: Use Golden Oreos and colorful sprinkles for other holidays, birthdays, or other celebrations.
Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 54mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 1g