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A platter of chocolate-dipped oreo balls with white chocolate drizzle and festive sprinkles on a holiday table

Oreo Balls

Creamy no-bake truffles made from crushed chocolate sandwich cookies and cream cheese, dipped in smooth chocolate and decorated for the holidays.
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Prep Time 45 minutes
Cook Time 5 minutes
Chilling 45 minutes
Total Time 1 hour 35 minutes
Servings: 40 truffles
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Truffles
  • 1 package chocolate sandwich cookies about 36 cookies (14.3 oz / 405 g)
  • 8 ounces full-fat cream cheese block style, softened (225 g)
Coating
  • 16 ounces semisweet chocolate melting wafers or chopped chocolate (450 g)
  • 1 to 2 teaspoons coconut oil optional, to thin the chocolate
  • 2 ounces white chocolate for drizzling (57 g)
  • holiday sprinkles or crushed peppermint optional

Method
 

Truffles
  1. Pulse the cookies in a food processor into fine crumbs. Reserve 2 tablespoons for garnish.
  2. Add the softened cream cheese and pulse or stir until completely smooth with no white streaks.
  3. Roll level tablespoons of the mixture into 1-inch balls and place on a parchment-lined baking sheet.
  4. Refrigerate for 30 minutes or freeze for 15 minutes until firm.
Coating
  1. Melt the chocolate in a deep, narrow bowl in 30-second bursts at 50 percent power, stirring between bursts. Stir in coconut oil if needed.
  2. Dip each ball, roll to coat with a fork, tap off the excess and set back on the parchment.
  3. Decorate with sprinkles or reserved crumbs while wet, or drizzle with melted white chocolate once set.
  4. Refrigerate for 15 to 20 minutes until the coating is firm. Store in the refrigerator.

Notes

Make ahead: Refrigerate in an airtight container for up to 1 week or freeze for up to 2 months.
Food safety: Keep refrigerated and do not leave at room temperature longer than 2 hours.
Nutrition is an estimate per truffle.