Delicious and easy-to-make Oreo cookie balls coated in chocolate, perfect for parties or as a sweet treat.

Scale

36 (14.3oz/405g) regular Oreo cookies (not Double-Stuf)

8 ounces (226g) full-fat brick cream cheese

softened to room temperature

12 ounces (339g) semi-sweet or white chocolate

coarsely chopped

1/2 teaspoon vegetable oil or coconut oil

optional for garnish: sprinkles

Oreo crumbs

additional melted chocolate

Place the Oreos in a food processor or blender and pulse into a fine crumb.
Beat the Oreo crumbs with softened cream cheese until combined.
Scoop a spoonful of the mixture and roll into a ball; place on lined baking sheets.
Refrigerate for at least 1 hour or freeze for 30 minutes to firm up.
Melt chopped chocolate and oil in a glass bowl in the microwave in 20-second increments until smooth.
Submerge each ball in melted chocolate, tapping off the excess, and place on a lined plate.
Optional: Garnish with sprinkles or Oreo crumbs while the chocolate is still wet.
Refrigerate for at least 1 hour to allow the chocolate to set before serving.

Store Oreo cookie balls in an airtight container in the refrigerator for up to 2 weeks.

Keywords: oreo cookie balls, dessert, chocolate truffles, no-bake dessert