Small Batch Oreo Balls

a plate of white and dark chocolate oreo balls next to a second plate of the chocolate dipped truffles and a gold napkin.

5 from 2 votes

This small batch Oreo balls recipe delivers rich, creamy truffles coated in chocolate. Perfect as a gift or a quick treat, they're simple and delicious!

Prep Time20

Chill10

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: chocolate, oreo balls, oreo cookies, oreo truffles

Servings: truffles

Author: Joanie Zisk

Equipment

mini food processor

Ingredients

12 regular Oreo cookies (not Double Stuf) - (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

Make the Oreo balls

Place the Oreos in a food processor. Pulse them until they transform into fine crumbs.
Move the Oreo crumbs to a mixing bowl. Add in the softened cream cheese.
For a well-combined and smooth mixture, beat with a hand mixer. In the absence of a mixer, kneading by hand until smooth will also work.
With a spoon or a small scoop, shape the Oreo mixture into balls. Arrange them on a baking sheet lined with wax paper for easy handling.
Freeze these balls for 10 minutes – you want them firm, but not too cold.

Melt the chocolate

Place the chocolate wafers in a microwave-safe bowl. Melt in the microwave in 15-second bursts, stirring after each interval, until the chocolate is completely smooth and liquid.
Note: Alternatively, you can melt the chocolate using a double boiler or a heatproof bowl set over a pot of simmering water, stirring constantly. Let the melted chocolate cool for 5 minutes before proceeding, to prevent melting the Oreo balls.

Dip the balls in chocolate

Dip each Oreo ball one at a time into the melted chocolate, ensuring a full coating. Lift out with a fork, tapping off excess chocolate. Use a toothpick or knife to slide the truffle off the fork onto a lined plate or baking sheet.
If you wish, top the wet chocolate with sprinkles or Oreo crumbs. For an extra touch, drizzle with leftover or another type of melted chocolate.
Storing the Oreo Balls: Once the chocolate coating has set, store the Oreo Balls in an airtight container in the refrigerator. Use parchment or wax paper to layer them. They will keep well for up to 2 weeks.

Notes

Prepare Before You Start: Take a moment to read through the recipe and the Ingredient Notes section. These details will help you achieve perfect Oreo truffles every time. Since the recipe comes together quickly, gather all your ingredients and tools before starting to keep the process smooth and stress-free.

Work Quickly with Chocolate: When dipping the Oreo balls, work swiftly because melted chocolate can harden fast. If it starts to thicken, reheat it in the microwave in short bursts or use a double boiler to bring it back to a smooth consistency.

Prevent Oreo Balls from Falling Apart: If your Oreo balls are breaking apart while dipping, the chocolate may be too hot. Allow the chocolate to cool for a minute or two before continuing.

Keep Oreo Balls Firm While Dipping: If the balls soften or lose their shape while you're dipping them, pop them back in the refrigerator or freezer for 5–10 minutes to firm up before continuing. This will help maintain their round 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

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