3-Ingredient Oreo Balls

published Dec 16, 2019
christmas
3-Ingredient Oreo Balls

Oreo balls are a decadent and impressive three-ingredient treat that perfectly straddle the line between cookie and candy.

Makesabout 38

Prep30 minutes

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Credit: Olive & Mango

If there was an award for the dessert that does the most with the fewest ingredients, Oreo balls would take home first place. The three-ingredient treat straddles the line between cookie and candy, with a rich, dense center that just might remind you of a truffle, plus a blanket of snappy chocolate coating. It’s what I make anytime I want a bite-sized dessert that’s made for sharing and guaranteed to impress.

3 Tips for the Best Oreo Balls

With just three ingredients and no baking required, Oreo balls aren’t tough to pull off, but they do require a solid chunk of time. Plan ahead and read the following tips for success every time.

1. Use the whole cookie. You’ll blitz the whole cookie — the chocolate wafers and the cream center — in the food processor before adding the cream cheese.

2. Start with soft cream cheese. Don’t try to rush this step; it’s an important one. The cream cheese needs to be soft before you add it to the food processor so that the mixture easily blends together with just a few pulses.

3. Chill the Oreo balls before coating with chocolate. This step makes coating the Oreo balls easier and less messy. I prefer to chill them in the freezer because it takes just 20 to 30 minutes, but you can also chill the rolled balls in the refrigerator for at least one hour.

Credit: Olive & Mango

Start with Good-Quality Chocolate Bars

Chocolate chips contain stabilizers to help them keep their shape, making them great for cookies, but not the best choice for a melted candy coating. Instead, opt for a few good-quality bars of chocolate.

You can use whatever type of chocolate you prefer. Bittersweet chocolate makes for rich and decadent Oreo balls, while semisweet and white chocolate make for smoother, creamier coatings.

For a festive touch, I like to coat half the batch of Oreo balls with bittersweet chocolate and the other half with white chocolate. Once the coating is chilled and firm, I drizzle them with contrasting melted chocolate — the white chocolate-coated Oreo balls get a bittersweet drizzle and the bittersweet-coated Oreo balls get a white chocolate drizzle. You can also skip the drizzle altogether and top the Oreo balls with a sprinkle of crushed candy canes or Oreo crumbs before the chocolate coating is set (just remember to set a couple tablespoons of Oreo crumbs aside after blitzing the cookies in the food processor).

3-Ingredient Oreo Balls

Oreo balls are a decadent and impressive three-ingredient treat that perfectly straddle the line between cookie and candy.

Prep time 30 minutes

Makes about 38

Nutritional Info

Ingredients

  • 8 ounces

    cream cheese

  • 1 (14.3-ounce) package

    Oreo cookies (36 cookies)

  • 14 ounces

    semi-sweet, bittersweet, or white chocolate (not chocolate chips)

  • 1 tablespoon

    unrefined coconut oil (optional, recommended if using white chocolate)

Instructions

  1. Cut 8 ounces cream cheese into small cubes and let sit at room temperature until softened.

  2. Place 1 package Oreo cookies (36 cookies) in a food processor fitted with the blade attachment and pulse until crushed into fine crumbs, about 10 (2-second) pulses. If desired, remove 2 tablespoons cookie crumbs to use as a topping. Add the cream cheese and pulse until just combined and a large clump has formed, a few more (2-second) pulses. It will be thick, slightly sticky, and shiny.

  3. Line a rimmed baking sheet with parchment or wax paper. Form the mixture into tablespoon-sized balls (about 38) and place in a single layer on the baking sheet. Refrigerate until very cold and firm, at least 1 hour.

  4. Chop 14 ounces chocolate and place in a medium heatproof bowl. Add 1 tablespoon unrefined coconut oil, if using, and microwave in 30-second increments, stirring between each, until the chocolate is mostly melted. Continue stirring until all the chocolate is melted. Let cool 5 minutes.

  5. Line a second rimmed baking sheet with parchment or wax paper. Transfer half of the chilled Oreo balls onto it. Keep the rest in the refrigerator to keep them chilled and firm.

  6. Place one Oreo ball on a fork and spoon melted chocolate over the the top and sides of the ball. Gently shake the fork up and down to help smooth the chocolate over the ball and for any excess to drip off. Slide it onto the baking sheet and repeat with the remaining Oreo balls. If desired, sprinkle with the reserved cookie crumbs. If the melted chocolate starts to firm up and becomes hard to work with, heat in the microwave for 15 seconds and stir again.

  7. Once all the Oreo balls are coated, refrigerate until the chocolate is firm, at least 10 minutes.

  8. To decorate the Oreo balls with chocolate drizzle, reheat the leftover chocolate in the microwave in 15-second increments, stirring between each, until the chocolate is melted. Let cool 5 minutes. Use a spoon to drizzle the melted chocolate over the top of the Oreo balls, if desired. Refrigerate until the chocolate is firm, at least 10 minutes.

Recipe Notes

Storage: Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.