Ingredients
Scale
- 36 regular Oreo cookies
- 1 (8-ounce) package brick-style cream cheese, softened (226 grams)
- 16 ounces chocolate, semi-sweet, milk, or white (452 grams)
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Add the Oreo cookies to a blender or food processor and process until they become fine crumbs. Transfer the crumbs to a large mixing bowl. Reserve 1–2 tablespoons of crumbs for topping, if desired.
- Add the softened cream cheese to the Oreo crumbs. Using a handheld mixer, mix until fully combined, scraping down the sides of the bowl as needed.
- Measure out portions of the mixture using approximately 1 tablespoon per ball. Roll into balls and place them on the prepared baking sheet.
- Place the baking sheet in the freezer for at least 20 minutes, until the Oreo balls are firm.
- Chop the chocolate and place it in a microwave-safe bowl. Microwave in 20–30 second increments, stirring well after each interval, until completely melted and smooth.
- Dip each Oreo ball into the melted chocolate until fully coated, then carefully return it to the baking sheet. Sprinkle with the reserved Oreo crumbs while the chocolate is still wet, if desired.
- Refrigerate the coated Oreo balls for at least 20 minutes, or until the chocolate has hardened. Serve and enjoy!
Notes
- Storage: Store Oreo balls in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
- Oreo cookies: Use the whole cookies, including the filling. There is no need to remove the cream.
- Cream cheese: Use brick-style cream cheese rather than cream cheese spread from a tub.
- Chocolate: Semi-sweet, milk, or white chocolate can be used for coating.
- Optional topping: Reserve 1–2 tablespoons of Oreo crumbs to sprinkle over the chocolate coating before it sets.
- Yield: Makes 36 Oreo balls.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American