Along with peppermint bark, peanut butter balls, and rum balls, this is one of my favorite non-cookie goodies to fill a holiday cookie platter. Have you ever tried these before? They’re a super popular phenomenon and you’ll find recipes for them all over the internet. My dear friend, Amy, and I have been making them every December for nearly 2 decades. You need just 4 ingredients, and people always, always rave about them. What’s not to love?! I’ve had a recipe for golden Oreo truffles on my website since 2012 and decided to turn it into an Oreo Balls post filled with different flavor ideas, decorating options, and all of my candy coating success tips. That’s what you’ll find today!
Here’s Why You’ll Love These Easy Treats
You need just 4 ingredients No baking involved (save your oven for sugar cookies!) Like a chocolate truffle with a soft, rich Oreo cheesecake filling Choose your flavor of Oreo Choose white or dark chocolate for coating (or both!) Keep them plain, or decorate them for a holiday or theme
What Are Oreo Balls Made of?
Let Me Show You How to Make These Easy Candies
Just like when making an Oreo cookie crust, a food processor or blender grinds the Oreo cookies into fine crumbs. If you don’t have one, you can place the Oreos in a plastic zipped-top bag and crush them with a rolling pin. The whole cookie, cream filling and all.
What Types of Oreos Are Best to Use for These Truffles?
I usually get a lot of questions about dipping candies, and after writing an entire cookbook about candy, I have some advice that you might find helpful. Combine the crumbs with softened cream cheese. You can do this with a stand mixer or a hand mixer; or even just do it all in your food processor, if it’s large enough to accommodate the Oreo crumbs plus the cream cheese. Next, scoop the mixture and roll into balls. You can use a cookie scoop for this, but I usually just use a Tablespoon. Scoop about a Tablespoon of the Oreo truffle filling (about 18–22g), and use your hands to roll it into a ball. The mixture is very wet, but should still be roll-able. If it seems overly wet, refrigerate the mixture for 15 minutes and then try again.
Why do we chill the Oreo balls? You want the truffles cold and solid as you dip them into chocolate. If they are room temperature or still soft, they will fall apart in your warm melted chocolate.
If you can, keep half of them in the refrigerator while you start dipping the other half in chocolate, because they can soften up quickly while sitting out. This makes coating them in chocolate a lot easier.
Let Me Show You How to Dip Oreo Balls
Troubleshooting & Success Tips
Optional Garnishes—Have Fun!
Add a contrasting chocolate drizzle on top. If you coated the Oreo balls in white chocolate, melt some semi-sweet or dark chocolate, then transfer to a squeeze bottle and drizzle across the tops. Sprinkles or crushed Oreo crumbs—add when the chocolate is still wet. And I love all of these fun decorated Oreo balls you can find online! Here are Melted Snowmen Oreo Balls, Reindeer Oreo Cookie Balls, & Halloween Oreo Balls.
If you love Oreos, try this super easy cookies & cream pie, homemade Oreos, cookies & cream puppy chow, or cookies and cream sheet cake next.
Chocolate is hardening before I’m finished: This is an easy fix! First, make sure you are working quickly. Second, keep the chocolate fluid by reheating in the microwave for 10 seconds or use a double boiler. If you don’t have a double boiler, spoon the chocolate into a glass bowl set over a pot of simmering water. This keeps the chocolate slightly warm. Don’t let the water touch the bottom of the glass bowl. Chocolate is too thick: A little bit of oil thins out the chocolate so it’s the best consistency for dipping. If you find your chocolate is still too thick, add another 1/4 teaspoon of oil. Oreo balls are falling apart: The chocolate is too hot. Let the chocolate sit for a few minutes to slightly cool down and then try again. Uncoated candies are losing their shape: If the Oreo balls are softening and losing their shape as you’re dipping them, put them back in the refrigerator or freezer for 5–10 minutes and then try again. If you can, keep half of them in the fridge/freezer while you start dipping the other half in chocolate, because they can soften up quickly while sitting out.
