Oreo Cookie Balls Recipes

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OREO COOKIE BALLS



OREO Cookie Balls image

Can't decide between cookies and confections? You don't have to! These chocolate-covered cookie balls feature a filling of cream cheese and crushed cookies.

Provided by Oreo

Categories     Trusted Brands: Recipes and Tips     OREO®

Time 1h45m

Yield 48

Number Of Ingredients 3

1 (8 ounce) package cream cheese, softened
36 OREO Cookies, finely crushed
16 ounces semi-sweet baking chocolate, melted

Steps:

  • Mix cream cheese and cookie crumbs until well blended.
  • Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
  • Refrigerate 1 hour or until firm.

OREO COOKIE BALLS



Oreo Cookie Balls image

Provided by insanelygood

Categories     Desserts     Recipes

Number Of Ingredients 3

1 pound chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
1 pound vanilla-flavored candy coating, melted

Steps:

  • Place the creme cookies in a gallon-sized bag and remove all the air. Using your hands or a rolling pin, crush the cookies to a fine powder. You can also use a food processor.
  • Transfer the cookie crumbs to a large mixing bowl and add in the softened cream cheese. Mix well.
  • Line a tray or baking sheet with parchment paper. Form the dough into small (1-inch) balls and place on the baking sheet. Freeze the oreo balls for 20 to 30 minutes.
  • Dip the balls into the melted candy coating. Allow the balls to cool on a wax-paper surface. Refrigerate until ready to eat.

Nutrition Facts : Calories 149 cal

OREO BALLS



Oreo Balls image

A five-ingredient treat for the chocolate sandwich cookie enthusiast...what's not to love? These truffles encase a soft cookie filling with a chocolatey shell. They're fun to decorate with cookie crumbs or sprinkles, depending on the occasion.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 24 truffles

Number Of Ingredients 5

One 16-ounce package chocolate sandwich cookies, such as Oreo (about 30 cookies)
6 ounces cream cheese
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening or refined coconut oil
2 cups white chocolate chips

Steps:

  • Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
  • Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
  • Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
  • Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

OREO® BALLS



Oreo® Balls image

This is a major hit at my house! Made them for Christmas and also for my mother on Mother's Day! Hint: when mixing Oreos® and cream cheese, do it with your clean hands! Store remaining Oreo® balls in a covered container in the refrigerator.

Provided by popcornprincess13

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 14

Number Of Ingredients 3

1 (14 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
1 (8 ounce) package cream cheese, at room temperature
1 (12 ounce) package vanilla-flavored almond bark, or as needed

Steps:

  • Line a baking sheet with parchment paper.
  • Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
  • Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 35.1 g, Cholesterol 22.7 mg, Fat 18.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.3 g, Sodium 206 mg, Sugar 25.9 g

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