Go Back

Oreo Balls

These no-bake Oreo balls are quick, customizable, and a guaranteed crowd-pleaser, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 30 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Oreo mixture
  • 30 pieces regular or gluten-free Oreo cookies Use the packaged sandwich cookies with filling
  • 3 tablespoons unsalted butter, melted and cooled
  • 2-5 tablespoons whole milk Start with 2 tablespoons, add more if mixture is too dry.
For the coating
  • 8 ounces dark, semi-sweet, or white chocolate, chopped
  • 1 teaspoon vegetable oil (optional) Makes chocolate smoother

Method
 

Preparation
  1. Line a medium baking sheet or cutting board with parchment and set aside.
  2. Place Oreos (filling included) in a food processor and pulse until very fine crumbs.
  3. Add the melted butter and 2 tablespoons of milk to the crumbs, pulsing until the mixture holds together when squeezed.
  4. If too dry, add milk 1 tablespoon at a time until it sticks without being sticky.
  5. Scoop rounded 1-tablespoon portions and roll into smooth balls. Arrange on the parchment.
  6. Freeze the balls for at least 15 minutes until solid before dipping.
Coating
  1. Melt the chopped chocolate using the microwave in 10-second bursts or over a double boiler on low heat.
  2. If using, stir in the vegetable oil into the melted chocolate and let cool for 5 minutes.
  3. Drop a chilled Oreo ball into the chocolate, toss gently to coat, lift with a fork, tap to remove excess, and place back on the parchment.
  4. Top with flaky sea salt or crushed Oreo crumbs if desired.
  5. Chill until the chocolate sets. Store in the refrigerator until serving.

Notes

Store in an airtight container for up to 2 weeks in the fridge. For freezer storage, freeze on a tray until solid, then transfer to a freezer-safe bag for up to 3 months.