Oreo balls recipe, scaled down. Finally!
It has happened to me–I’ve been at a cookie exchange party where no one brought the Oreo balls. It’s a little bit like Thanksgiving without pumpkin pie. It’s hard to get through, but it is possible to survive.
I’ve never tried to make the Oreo balls recipe until this year. I enjoy them each year at holiday parties, and bakers tell me just how dang easy they are, but I usually just nod and move along to the next cookie.
I’m a little bit in shock that the Oreo balls recipe is really just 3 ingredients, and couldn’t be simpler to make. Maybe I avoided them because if I made the recipe, I would have 40+ Oreo balls in my house. That is not safe, do you know what I mean?
I cut the recipe in half, and used 20 Oreos and half the amount of cream cheese typically required. The math works out to about the same number of Oreo balls as number of Oreos you use, so you are very welcome to scale down this recipe further.
If you find yourself with a few remaining Ore
How to make the Oreo balls recipe:
These cookie truffles are essentially just smashed Oreos mixed with cream cheese, rolled in balls and dunked in chocolate.
- Mash the Oreo cookies! The fastest way to smash the Oreos is to use a food processor, but if you’re baking with kids, I highly recommend placing the cookies in a resealable bag and letting their little hands crush the cookies. Yes, you are crushing the entire cookie, cream centers and all!
- Place the cookie crumbs in a bowl, and add the softened cream cheese. I like to do this in a stand mixer with the paddle attachment, but a hand mixer or regular wooden spoon works well, too. If the cream cheese isn’t soft or nearly room temperature, it will be too hard to incorporate it.
- Roll the mixture into small balls. I use this small cookie scoop to ensure they’re all the same size.
- Freeze the balls after rolling. I repeat: you must freeze the balls for at least an hour before rolling.
- Melt the chocolate for dipping. I use almond bark candy coating, because I love the taste of it. It’s what I grew up on, and while I know it’s not exactly real white chocolate, I love it all the same. Plus, it makes a nice thin coating. I take any of the leftover melted chocolate and drizzle it back on top of the truffles after they’ve cooled. That’s how I get the pretty striped pattern you see in the pictures.
I’m glad you and I have a way to make ourselves a small batch of Oreo balls just in case we encounter a holiday party where they aren’t served. Let me know if you double the recipe or scale it down even further!
- 22 Oreo cookies (or similar cream-filled sandwich cookies)
- 4 ounces cream cheese, softened
- 8 ounces white chocolate candy coating pieces
- 1/3 cup mini chocolate chips
- In a food processor, crush the cookies until they're completely pulverized. If you're not using a food processor, you can crush them by hand in a resealable plastic bag.
- Place the cookie crumbs in a bowl of a stand mixer with the paddle attachment, and beat the cream cheese into the mixture. You can also do this by hand, just make sure the cream cheese is very soft.
- Use a cookie scoop to scoop out evenly sized pieces of the batter, and roll in your hands to form perfect ball shapes. Place on a parchment-lined baking sheet, and freeze for one hour.
- Divide the white chocolate candy pieces into 2 bowls, and melt them in the microwave according to the package directions. To one of the bowls, stir in the mini chocolate chips; stir until melted. Try not to put the chocolate chips in the microwave--they don't love the microwave heat and might seize. The white chocolate should be hot enough to melt the mini chips. If you're not using mini chocolate chips, chop the chocolate very small.
- Using a fork, dunk each Oreo ball into the chocolate. I like to make half white chocolate and half regular chocolate.
- Place in the fridge to harden, and store in the fridge until serving. They will keep for 5 days (if they last that long!)
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Amount Per Serving:Calories: 152 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 9mg Sodium: 86mg Carbohydrates: 18g Fiber: 0g Sugar: 13g Protein: 2g