Oreo Balls

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.

Oreo Balls

• Author: Sarah
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 10 servings 1x

Scale 1x2x3x

Ingredients

1 carton Oreos
1 block cream cheese
1 tsp. vanilla
8 oz chocolate chips

Instructions

1. Separate Oreo cookies and cream into 2 medium-sized bowls.
2. Crush cookies using a food processor or rolling pin.
3. In the other bowl, mix together cookie cream and cream cheese until smooth.
4. Add the crushed cookies back into the cream mixture and mix until well combined.
5. Roll the Oreo mixture into 1 inch balls and place on a cookie sheet. Refrigerate until fully cool, about 30 minutes.
6. Melt chocolate chips and dip cooled balls into chocolate to fully coat. Refrigerate an additional 30 minutes until solid.