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–+ servings
a small plate of oreo ball truffles.
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5 from 2 votes

Small Batch Oreo Balls

This small batch Oreo balls recipe is made with crushed Oreos, cream cheese, and chocolate. Easy to make and perfect for a quick, no-bake treat.
Prep Time20 minutes
Chill10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: chocolate, oreo balls, oreo cookies, oreo truffles
Servings: 12 Oreo balls
Author: Joanie Zisk

Equipment

Ingredients

  • 12 regular Oreo cookies (1 ¼ cups crushed Oreo cookie crumbs)
  • 2 ounces cream cheese -softened to room temperature
  • ¾ cup milk chocolate or white chocolate melting wafers (4.5 ounces)
  • crushed cookies or candy sprinkles, optional for topping
US - Metric

Instructions

  • Place the Oreos in a food processor and pulse into fine crumbs for a smooth texture.
  • Transfer the crumbs to a bowl and add softened cream cheese. Mix with a hand mixer until smooth, or knead by hand if needed.
  • Scoop and roll the mixture into balls. Place them on a wax paper-lined baking sheet and freeze for 10 minutes until firm but not frozen.
  • In a microwave-safe bowl, melt the chocolate in 15-second intervals, stirring in between, until smooth. Or melt using a double boiler. Let cool for 5 minutes before dipping.
  • Dip each ball into the melted chocolate, coating completely. Lift with a fork, tap off the excess, and slide onto a lined tray.
  • Optional: Top with sprinkles, crushed Oreos, or a chocolate drizzle while the coating is still wet.
  • To Store: Once the coating sets, store in an airtight container in the fridge for up to 2 weeks. Use wax or parchment paper between layers.

Notes

  • Read First: Skim the full recipe and Ingredient Notes before starting. The recipe comes together fast, so have everything prepped and ready to go.
  • Work Quickly: Melted chocolate sets fast. If it thickens, reheat in short bursts or use a double boiler to smooth it out again.
  • Avoid Breakage: If the Oreo balls fall apart while dipping, the chocolate may be too hot. Let it cool slightly before continuing.
  • Keep Them Firm: If the balls get too soft while dipping, chill them in the fridge or freezer for 5–10 minutes to help them hold their shape.
 
Note: For this recipe, I typically use a 1 tablespoon-sized cookie scoop, which yields about 10-12 Oreo truffles. Feel free to use a different sized scoop if you prefer more or fewer truffles.

Nutrition

Serving: 1Oreo ball | Calories: 135kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 62mg | Potassium: 34mg | Sugar: 6g | Vitamin A: 63IU | Calcium: 5mg | Iron: 0.01mg

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