Oreo balls recipe scaled-down. Finally!  And it only needs 4 ingredients that you probably already have in your pantry!



Why this Recipe Works

Whether you are making these for yourself or a cookie exchange party, it will be hard to find an easier recipe for Oreo Balls.  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 the number of Oreos you use, so you are very welcome to scale down this recipe further.

Just to be clear, you’ll get roughly 1 Oreo Ball truffle for each Oreo cookie you use. So, scale this recipe up or down

The next time I have an ounce or two of leftover cream cheese from making small batch cinnamon rolls or my cheesecake for two, I will make another small batch of Oreo balls.

If you find yourself with a few remaining Oreos in the package, these are great to make! Plus, I also have cookies and cream cupcakes, and Oreo brownies, if you really need help using up those cookies.


Oreo Balls Ingredients

With only 4 ingredients, it’s really hard to find a dessert or snack recipe that is easier to whip up.

  1. 22 Oreo cookies (or similar cream-filled sandwich cookies)
  2. 4 ounces cream cheese, softened
  3. 8 ounces white chocolate candy coating pieces
  4. 1/3 cup mini chocolate chips


How to Make Oreo Balls

These cookie truffles are essentially just smashed Oreos mixed with cream cheese, rolled in balls, and dunked in chocolate.

  1. Prep – Mash the Oreo cookies! The fastest way to smash the Oreos is to use a food processor.  Make sure you crush the entire cooking, cream centers, and all.    
  2. Combine – 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.  Roll the mixture into small balls.  
  3. Freeze -Freeze the balls after rolling. I repeat: you must freeze the balls for at least an hour before rolling.
  4. Topping – 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.



  • This is a great recipe for the entire family to get involved with.  I highly recommend placing the cookies in a resealable bag and letting your kids little hands crush the cookies.
  • When working with cream cheese, always make sure it’s softened at room temperature to it’s easier to incorporate with the oreo cookies.
  • To make sure all of the cookies are the same size, I use this small cookie scoop.

How to Store

  • Room Temperature – These cookies can be stored in an airtight container at room temperature.
  • Refrigerate – If you like your chocolate outside layer to be a bit harder, you can store these balls in the refrigerator.  
  • Freeze –  Besides freezing the Oreo Balls to set the cookie, you can also keep them in the freezer before you want to add the outer shell.  


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More Easy Truffle Recipes

Sugar Cookie Truffles

Chocolate Peanut Butter Truffles

Mashed Potato Truffles

Red Velvet Truffles

Yield: 22 balls

Oreo Balls Recipe


A small batch of Oreo balls.

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Using a fork, dunk each Oreo ball into the chocolate. I like to make half white chocolate and half regular chocolate.
  6. 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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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 152Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 86mgCarbohydrates: 18gFiber: 0gSugar: 13gProtein: 2g

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