Oreo balls are a super easy and downright irresistible 4-ingredient chocolate treat you can make at home. Choose regular, golden, or another flavor of Oreo cookies, mix with a little cream cheese, and use white or dark chocolate for coating each ball. Keep them plain or add some chocolate drizzles, festive sprinkles, or crushed Oreo cookies—they disappear off your dessert tray no matter how you decorate!
Along with peppermint bark, peanut butter balls, and rum balls, this is one of my favorite non-cookie goodies to fill a holiday cookie platter. Have you ever tried these before? They’re a super popular phenomenon and you’ll find recipes for them all over the internet. My dear friend, Amy, and I have been making them every December for nearly 2 decades. You need just 4 ingredients, and people always, always rave about them. What’s not to love?!
I’ve had a recipe for golden Oreo truffles on my website since 2012 and decided to turn it into an Oreo Balls post filled with different flavor ideas, decorating options, and all of my candy coating success tips. That’s what you’ll find today!
Here’s Why You’ll Love These Easy Treats
- You need just 4 ingredients
- No baking involved (save your oven for sugar cookies!)
- Like a chocolate truffle with a soft, rich Oreo cheesecake filling
- Choose your flavor of Oreo
- Choose white or dark chocolate for coating (or both!)
- Keep them plain, or decorate them for a holiday or theme
What Are Oreo Balls Made of?
- Oreo Cookies: For this recipe, we’re using 36 Oreo cookies. The type/flavor of Oreo makes a difference, as the amount of cream filling can vary—more on this below.
- Cream Cheese: You need 8 ounces (226g) of full-fat brick cream cheese, not the spreadable kind from a tub. Let it soften to room temperature so it will mix easily with the Oreo crumbs.
- Melted Chocolate: Using real chocolate (not candy melts) for coating makes for the best-tasting, richest Oreo truffles. Chop up high-quality bars of baking chocolate. Do not use chocolate chips—the stabilizers in them prevent them from melting smoothly.
- Vegetable Oil or Coconut Oil: Just a small amount of oil mixed in with the chocolate thins it out to make it easier to dip/coat the Oreo balls.
Let Me Show You How to Make These Easy Candies
Just like when making an Oreo cookie crust, a food processor or blender grinds the Oreo cookies into fine crumbs. If you don’t have one, you can place the Oreos in a plastic zipped-top bag and crush them with a rolling pin. The whole cookie, cream filling and all.
Pulse until there are no more big chunks. Fine crumbs, like what is pictured above. ↑
Combine the crumbs with softened cream cheese. You can do this with a stand mixer or a hand mixer; or even just do it all in your food processor, if it’s large enough to accommodate the Oreo crumbs plus the cream cheese.
Next, scoop the mixture and roll into balls. You can use a cookie scoop for this, but I usually just use a Tablespoon. Scoop about a Tablespoon of the Oreo truffle filling (about 18–22g), and use your hands to roll it into a ball. The mixture is very wet, but should still be roll-able. If it seems overly wet, refrigerate the mixture for 15 minutes and then try again.
Place the Oreo balls on a plate or small baking sheet lined with parchment paper and place the tray in the refrigerator for at least 1 hour, or in the freezer for 30 minutes. You could also make these a day ahead and refrigerate, then dip them the next day.
- Why do we chill the Oreo balls? You want the truffles cold and solid as you dip them into chocolate. If they are room temperature or still soft, they will fall apart in your warm melted chocolate.
If you can, keep half of them in the refrigerator while you start dipping the other half in chocolate, because they can soften up quickly while sitting out. This makes coating them in chocolate a lot easier.
What Types of Oreos Are Best to Use for These Truffles?
There are now many, many varieties of the iconic Oreo. But they don’t just vary in color and flavor; they can vary in size and amount of cream filling, too—so the type of Oreo you use to make Oreo balls does make a difference. Here’s my advice:
- In general, stick with classic Oreos, not Double-Stuf; like with an Oreo pie crust, the extra filling makes the crumb mixture too greasy and wet and difficult to form.
- Some flavors have extra filling without declaring “Double-Stuf” on the package. For example, regular and Golden Oreos weigh the same, but Mint Creme Oreos weigh more because they have more filling. But my team and I have tested mint Oreo truffles, and they are still doable… and delicious.
I usually get a lot of questions about dipping candies, and after writing an entire cookbook about candy, I have some advice that you might find helpful.
Let Me Show You How to Dip Oreo Balls
- Start with real chocolate. For the best-tasting Oreo truffles, use real chocolate, like the 4-ounce “baking chocolate” bars found in the baking aisle of the grocery store. (I like Baker’s, Ghirardelli, Lindt, and Guittard brands.) Do not use chocolate chips. They’re great for chocolate chip cookies, but since they contain stabilizers, they do not melt into the correct coating consistency. Candy melts would work, but they don’t taste like real chocolate.
- Add 1/2 teaspoon oil. Place your chopped chocolate in a glass bowl or liquid measuring cup, and add a little oil (vegetable or coconut oil). The oil is optional, but I always include it because it thins out the melted chocolate and makes dipping/coating easier (oil is an ingredient in candy melts).
- Melt the chocolate. Whether you’re using white or dark chocolate, the melting process is the same. You can use a double boiler or the microwave. Microwave the chocolate with the oil in 20-second increments, stirring after each, until smooth. Chocolate can overheat easily, which is why we microwave it in short bursts. I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated, and these Oreo balls must be refrigerated.
- Let the chocolate cool down for about 5 minutes. Otherwise it will melt the cold filling.
- Dip the Oreo truffles. Drop a chilled Oreo ball in the melted chocolate and swirl it around to coat. I make a lot of truffles and always use this handy candy dipping tool, which is perfect for dipping round treats like chocolate truffles. Chances are you don’t have one of those, so a fork and a toothpick work too! Pick up the truffle with the fork—do not pierce it, simply lift it up on top of the fork’s prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Use a toothpick to slide the truffle off the fork and onto a baking sheet lined with parchment paper.
- Allow the chocolate to set. If you have leftover chocolate, you can drizzle it on top of the Oreo truffles—you can use a spoon or squeeze bottle for that. Or top with sprinkles or Oreo crumbs while still wet. Place the baking sheet in the refrigerator to set the chocolate.
Troubleshooting & Success Tips
If dipping these Oreo balls into chocolate is giving you some problems, here are some suggestions:
- Chocolate is hardening before I’m finished: This is an easy fix! First, make sure you are working quickly. Second, keep the chocolate fluid by reheating in the microwave for 10 seconds or use a double boiler. If you don’t have a double boiler, spoon the chocolate into a glass bowl set over a pot of simmering water. This keeps the chocolate slightly warm. Don’t let the water touch the bottom of the glass bowl.
- Chocolate is too thick: A little bit of oil thins out the chocolate so it’s the best consistency for dipping. If you find your chocolate is still too thick, add another 1/4 teaspoon of oil.
- Oreo balls are falling apart: The chocolate is too hot. Let the chocolate sit for a few minutes to slightly cool down and then try again.
- Uncoated candies are losing their shape: If the Oreo balls are softening and losing their shape as you’re dipping them, put them back in the refrigerator or freezer for 5–10 minutes and then try again. If you can, keep half of them in the fridge/freezer while you start dipping the other half in chocolate, because they can soften up quickly while sitting out.
Optional Garnishes—Have Fun!
- Add a contrasting chocolate drizzle on top. If you coated the Oreo balls in white chocolate, melt some semi-sweet or dark chocolate, then transfer to a squeeze bottle and drizzle across the tops.
- Sprinkles or crushed Oreo crumbs—add when the chocolate is still wet.
- And I love all of these fun decorated Oreo balls you can find online! Here are Melted Snowmen Oreo Balls, Reindeer Oreo Cookie Balls, & Halloween Oreo Balls.
If you love Oreos, try this super easy cookies & cream pie, homemade Oreos, cookies & cream puppy chow, or cookies and cream sheet cake next.
Print
How to Make Oreo Balls (Truffles)
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour, 45 minutes (includes chocolate setting)
- Yield: 28–32 truffles
- Category: Candy
- Method: Mixing
- Cuisine: American
Description
For these easy no-bake treats, combine crushed Oreos with cream cheese and form into balls before dipping in melted chocolate. Decorate with sprinkles or a drizzle of white chocolate for extra flair. Everyone loves these and they are so easy to make!
Ingredients
- 36 (14.3oz/405g) regular Oreo cookies (not Double-Stuf)
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 12 ounces (339g) semi-sweet or white chocolate, coarsely chopped
- 1/2 teaspoon vegetable oil or coconut oil
- optional for garnish: sprinkles, Oreo crumbs, additional melted chocolate
Instructions
- Make the Oreo truffle filling: Place the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse into a fine crumb.
- Using a hand-held or stand mixer fitted with a paddle attachment (or just continue using the food processor if it’s large enough), beat/pulse the Oreo crumbs with the softened cream cheese until combined.
- Using a Tablespoon, scoop out a spoonful of the mixture (about 18–22g each) and, using your hands, roll into a ball. Place balls on baking sheets or plates lined with parchment paper. If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you’re in a rush, cover and freeze the balls for 30 minutes. (Do not freeze much longer than that, unless you transfer them to the refrigerator after 30 minutes.)
- Melt the chocolate: Place chopped chocolate and oil in a glass bowl or a 2-cup liquid measuring cup—its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. You can also melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir constantly until melted. Let the warm chocolate sit for 5 minutes to slightly cool before dipping, otherwise it will melt the shaped Oreo balls.
- Coat the Oreo balls: Working with one Oreo ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release.
- Optional garnishes: If desired, top with sprinkles or Oreo crumbs while the chocolate is still wet. If you have leftover or another melted chocolate, use a spoon or a squeeze bottle to drizzle it across the tops of the dipped truffles.
- Refrigerate balls for at least 1 hour to allow the chocolate to set before serving. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.
Notes
- Make Ahead & Freezing Instructions: You can start this recipe 1 day ahead of time. The shaped balls can be chilled in the refrigerator for up to 3 days prior to coating with chocolate. You can freeze the finished Oreo truffles for up to 2–3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): Food Processor (I also love this one) | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Liquid Measuring Cup or Double Boiler | Candy Dipping Tool | Squeeze Bottle
- Oreos: My team and I have tested this recipe with regular, Golden, and Mint Creme Oreos. This recipe is for 36 standard-size Oreo cookies. Do not use Double-Stuf. Peanut butter-flavored Oreos also work well.
- Cream Cheese: Use brick cream cheese, not the spreadable kind that comes in a tub.
- Chocolate: For the best looking and tasting Oreo truffles, use 4-ounce (113g) “baking chocolate” bars found in the baking aisle. I prefer Baker’s, Guittard, or Ghirardelli brands. You need 3 4-ounce (113g) bars for this recipe, 12 ounces (339g) total. You can use milk, semi-sweet, bittersweet, or white chocolate. You could also use chocolate melting wafers, such as Ghirardelli brand. Candy melts work too, but they don’t taste like real chocolate. Do not use chocolate chips because they contain stabilizers preventing them from melting into the correct consistency for coating.
- Oil: I melt the chocolate with a small amount of oil to thin it out and make it easier to coat the Oreo balls. You can use vegetable or coconut oil.
- Coating/Melting Chocolate: See all my troubleshooting tips above in the post.
- Do Not Temper: I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated and, due to the cream cheese in the filling, these truffles must be refrigerated.
Hi! I will be making approximately 150 Oreo Truffles for a wedding reception in May. I’ve made these many times but have used Chocolate Almond Bark for dipping but the truffles would often sweat and become sticky once removed from refrigerator. If using Ghirradelli or Bakers chocolate, should I be concerned about having that same problem once the Oreo Truffles are set out on a tray for the reception? Really hoping to avoid that issue, as they tend to not look very appealing. My plan is to make them all the first week of May and freeze until day before wedding and thaw overnight in fridge. Any other tips, please share! I would be grateful!
Hi Kim! These Oreo balls are really best kept cold and will sweat if left out. Would there be a way to keep them chilled for serving?
If you have any suggestions for keeping the Oreo Truffles chilled during a wedding reception, I would really appreciate any tips! Thank you!
I wold like to make these for my colleagues for St. Patrick’s Day. I plan to coat them in dark chocolate, but with like to use a second glaze to drip over them. How do I make a white glaze green?
Hi Annette, you can tint melted white chocolate green with a drop or 2 of gel food coloring.
Hello!
Well actually I had a problem which was that the balls were sooo soft like a chewing gum and sticky even after I refrigerated them! Could it be that I used cream spread Philadelphia cheese instead of bricks? Here in Saudi Arabia we don’t have brick cheese unless cheddar only.I really don’t know what was the problem! Thank you so much in advance!
Hi Angela, how strange! It sounds like it could have been the spreadable cream cheese. Brick cream cheese really is best here for best taste and texture. We’re so sorry this one didn’t turn out for you!
These came out so delicious and rich! Will definitely be making more in the future.
I made these for the supper bowl and they were gone before the halftime show. This recipe was delicious! Thanks so much for the recipe. It was so easy to make as well. I’m a ten year old and made these no problem. Thanks again!
Hi! I love this recipe. Question – I’m sending them to school for a class valentines party but they’ll be at room temp for ~ 3 hours. Is this ok?
Hi Kristen! The cream cheese in these should really be kept chilled. They *should* be ok for a couple hours, but maybe packing them up with some ice packs would be a good idea.
Can these be put on a stick (like a cake pop?) These seem less labor intensive than the cake pops my daughter wants for her birthday celebration at school.
Hi Kelsey, you definitely can!
Thanks very nice blog!
After making the Oreo balls and drizzling the tops with the melted chocolate, I still have approx. 1/4 cup of melted chocolate left over. Instead of tossing it, can it be refrigerated and re-melted at a later time, and if so how long do you think it will it keep in the fridge? Thanks for a great recipe!
Hi Mary! Here’s a helpful guide to storing and re-using melted chocolate from Serious Eats: https://www.seriouseats.com/how-to-store-leftover-melted-tempered-chocolate
Hi! I want to make these with mint oreos. Is there a good way to add peppermint flavoring to the melted chocolate? If so, how much would you recommend? Thank you!
Hi Ruth, you could try adding 1/4 teaspoon to 1/2 teaspoon, depending on how minty you’d like them. Let us know if you try it!
Absolutely, sinfully delicious! Next time will try using the lower sugar Oreos as some who tried them found them a bit too sweet. They were fine for me and my sugar tooth! Thanks for the recipe! Definitely a keeper.
Dumb recipe when there’s 33 Oreos in a 13.29 package.
They ask for 36 Oreos, 14.3
This recipe is not dumb. You should have bought the family-size package of Oreos (18.12 oz, 513g), which has more than the 36 required for this recipe!
Hi Brenda! It’s because Oreos, like many other brands, are notorious for “shrink-flation”. Instead of always raising prices with inflation, they simply put less and less cookies in the package over time.
This recipe was originally designed when standard oreo packs were a bit fuller. I was also frustrated by having to buy extra oreos, when I just need the 2-3 more cookies that used to be there! It’s a sneaky business trick I’m not a fan of.
Hey Sally, I was wondering what the importance was in the cream cheese being in a brick, not a tub. Where I live, cream cheese is only sold in a tub – would it be possible to make these regardless?
Hi Jo! In the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for these Oreo balls. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. Please let us know if you try!
Don’t know what i did wrong, but there is no way i could get these to stick together.
Hi B! Make sure you’re using classic Oreos, not Double-Stuf. The extra filling makes the crumb mixture too greasy and wet and difficult to form.
These are so good and there are never any leftovers! However, I find them to be a little bit wet. Should I just cut down the cream cheese by a tiny bit to make the filling a little more dry?
Hi Sara, you can definitely cut down on the cream cheese a bit to help with this. Hope they turn out great!
The Oreo balls came out great but noticed after having them out on table for serving they began to soften. What do you suggest or is this normal. Perhaps it was the chocolate coating that didn’t work? Please advise.
Hi Lydia, it’s normal for them to soften because the filling is no longer as cold. For the chocolate coating, unless you temper the chocolate (which I don’t recommend because the filling needs to be refrigerated), the chocolate will soften too. What chocolate did you use for the coating? I use Bakers or Ghirardelli brand.
Easy to make and very tasty!
Can these be frozen after dipping them in chocolate?
Hi Natalie, You can freeze the finished Oreo truffles for up to 2–3 months. Thaw overnight in the refrigerator.
Can’t wait to try this recipe! Anyone use PB Oreos? If so, did they work ok?
Hi Kelly, that should be fine! We also have these Peanut Butter Balls that you might enjoy!
I was thinking of using mint Oreos to make the truffles and sprinkling with crushed peppermint on the chocolate. Thoughts on this combination? Will the flavors work together?
Hi Bobbie, that sounds like it will be delicious!
I love oreo truffle balls, we do them in mass on the best day of the year. Cookie day!! (a group of women and kids get together for a day of making a bazillions of cookies). I have been thinking about branching out on flavors and wondering if I could add finely ground freeze dried fruit. have you ever tried this? Do you think it would work?
Hi Lizbeth, sounds like fun! We haven’t tested it with this specific recipe, but that should work. You could try adding a small amount to the Oreo cookie crumbs + cream cheese filling. We’d caution against replacing any of the Oreos since you want the creme from the cookies. Or, you could top the finished Oreo balls + chocolate coating with some freeze dried fruit crumbs. Let us know what you try!
Is there any way to add peanut butter to the middle of them? I’ve had these before and the person added peanut butter, but I’m not sure how. Thank you for the recipes!
Hi Madison, we haven’t tried adding peanut butter, but you could try replacing a small amount of the cream cheese with some peanut butter. Or, here is our peanut butter balls recipe instead!
Yep. Mix PB and confectioners sugar (like for a buckeye), roll into small balls (about half or 1/3 the size you want for finished product), freeze then form oreo dough around it. I have done this many times, they are delicious.
We hav e tried and loved so many of your recipes. Next will have to be these Oreo balls! My question is where do I find the little scoop gaget you use?
Hi Chris, We use this dipping tool.
Love this recipe i have made them this way for years
Only today did i find out about the chocolate .i used cho chips and had a devil of a time dipping them n keeping choc soft. Thanks againg for the tip as i make 6 batches for christmas presents for the grandchildren .Christmas day
Where can I send for that dipping tool you used for the truffles. And what is it called. I love your recipes. I’ve never been disappointed with any of them that I’ve made.
Hi Eileen, you can buy the candy dipping tool here!
Thank you for this wonderful and easy recipe! However, I did use chocolate chips instead of chocolate bars and they came out amazing! I just added a tablespoon of coconut oil to the chocolate
Second time making these. Soooo yummy and easy. I put mini chocolate chips inside the filling. I also use Hersheys special dark bar to coat the balls.
Can you freeze these Oreo truffles?
You can freeze the finished Oreo truffles for up to 2–3 months. Thaw overnight in the refrigerator.
Made these for a Halloween party with orange sprinkles and they were gone before all of the other treats. Love making these!!
Is there any reason these would not work as cake pops? Would they hold up on the stick ok? Thanks for the feedback!
You definitely can!
I made this recipe for a picnic and everyone loved them I will definitely be making these again.