Oreo Balls Recipe

3-ingredient Oreo cream cheese truffles are coated in chocolate and so easy to make!

Prep Time 25

Cook Time 5

Additional Time 30

Total Time 1

Yields truffles

36 Oreo cookies, Original, not Double Stuf (plus 3 extra for topping, if desired)
8 oz (226 g) brick-style cream cheese, softened
12 oz (340 g) Ghirardelli Melting Wafers, white, milk, dark, or a combination

Line an 18x13-inch half sheet pan with parchment paper. Set aside.
Crush the Oreos, cream filling and all, in a food processor or blender until fine crumbs. Make sure there aren’t any big pieces. Add the softened cream cheese and pulse until combined.
Use a small (#50) scoop to divide the mixture into 36 balls, about 1 Tablespoon each. Place each scoop of filling onto the prepared pan.
Roll each ball with your hands to make it round and completely smooth on the outside.
Place truffles in the freezer for 15 minutes. (*See NOTES)
Melt the chocolate according to the directions on the package.
Remove Oreo balls from the freezer and coat with chocolate. To do this, place a truffle at the tip of a large fork. Use a large spoon to pour some chocolate over the top. Gently tap/shake off any excess chocolate. Use a toothpick to slide the Oreo truffles off of the fork and back onto the parchment paper.
Top immediately with crushed cookies while chocolate is still wet, or drizzle with chocolate after all balls have been dipped. Refrigerate the dipped truffles for 30-60 minutes or until the chocolate has set completely.

OREOS: I recommend buying the 19.1 oz Family Size package of Oreos to ensure there's enough, especially if you want extra Oreos crushed on top.
CHOCOLATE: You may substitute Ghirardelli Melting Wafers with 12 oz of baking chocolate, quality chocolate chips melted with 1/2 to 1 tsp neutral tasting oil to thin it out, Wilton candy melts, or almond bark.

CHILL TIME: Don’t freeze/chill the Oreo truffle filling too long. If the balls of filling are too cold, the chocolate shell will crack after setting. But if the filling is too soft, they will be difficult to coat in the chocolate without losing some crumbs. 15 minutes in the freezer should be just right.
STORAGE: Oreo balls will keep for 2 weeks in the refrigerator, or 3 months in the freezer. Store in an airtight container with parchment paper separating any layers. Thaw in the fridge overnight. *Do not allow truffles to sit out at room temperature for more than 2 hours.