This simple dessert recipe is always a crowd-pleaser and can be made even in the barest kitchen. If you have a refrigerator and a way to melt chocolate, you’re good to go! I’ve made these in a ski mountain condo, in various college apartments, and even a hotel room kitchenette. All you need is two bowls, a package of Oreo cookies, a block of cream cheese, and chocolate chips. If you have vanilla to add, that’s an added bonus!
My sister’s friend Christina taught us how to make these Oreo balls when I was in high school and I’ve been making them ever since.
Here’s how it goes: separate the cookies and cream into two bowls. I use the twist method to take off the top cookie and use the backside of a butter knife to scrape off the cream. Bonus tip: separating cookies is a great way to get kids or innocent bystanders involved.
Mix the softened cream cheese and vanilla (if using) into the cookie cream. Then crush the cookies: when possible, I crush the cookies using a food processor, but I’ve also tossed them all into a large plastic and used a rolling pin (or my hands!) to crush them.
Mix the cookies and the cream mixture together and form little balls (seriously – make them little. These guys are RICH.) Refrigerate until solid, then cover in melted chocolate and cool. Then you’re done!
They also keep in the fridge for a few days, so they’re easy to make in advance of a big get-together.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
1 carton Oreos
1 block cream cheese
1 tsp. vanilla
8 oz chocolate chips
- Separate Oreo cookies and cream into 2 medium-sized bowls.
- Crush cookies using a food processor or rolling pin.
- In the other bowl, mix together cookie cream and cream cheese until smooth.
- Add the crushed cookies back into the cream mixture and mix until well combined.
- Roll the Oreo mixture into 1 inch balls and place on a cookie sheet. Refrigerate until fully cool, about 30 minutes.
- Melt chocolate chips and dip cooled balls into chocolate to fully coat. Refrigerate an additional 30 minutes until solid.