Ingredients
Scale
- 1 package (15.25 oz) Oreo cookies
- 8 oz cream cheese (softened)
- 1 cup chocolate chips (dark or milk chocolate)
- 1 tablespoon coconut oil (optional, for thinning chocolate)
- Sprinkles or crushed Oreos (for garnish)
Instructions
- Crush the Oreos: Place the Oreo cookies in a food processor and pulse until finely crushed. If you don’t have a food processor, you can place them in a zip-top bag and crush them with a rolling pin.
- Mix with Cream Cheese: In a large bowl, combine the crushed Oreos with the softened cream cheese. Mix until fully combined and the mixture is smooth.
- Form the Balls: Use a small cookie scoop or your hands to roll the mixture into balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- Chill: Refrigerate the Oreo balls for about 30 minutes to firm up.
- Melt the Chocolate: While the balls chill, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. If using, stir in the coconut oil to thin the chocolate for easier dipping.
- Coat the Balls: Dip each chilled Oreo ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift it out and let any excess chocolate drip off.
- Garnish: Place the coated balls back on the parchment paper and sprinkle with crushed Oreos or festive sprinkles before the chocolate sets.
- Chill Again: Return the coated Oreo balls to the fridge for about 15 minutes to let the chocolate harden.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 24 Oreo Balls
- Calories: 150 kcal
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g