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OREO Cookie Balls
December 14, 2014

I make these every year and I need to keep making a large batch every year. This recipe is time consuming but simple. Notes I'd like to add: 1. Crush oreos, then put into a food processor. Add the cream cheese but make sure it's softed to a spreadable state. The quickest way to do this is by throwing it in a microwave in a bowl. Mix until the mixture is nice and black. 2. Chill this mix in the fridge or the freezer. If planning on working on these in the same day, the freezer works. 3. Ball up the mix. This stuff will be warm so put it in the freezer. 4. Coat with chocolate. Don't use almond bark or imitation, people can tell the difference. Dark chocolate is rich; milk chocolate will taste like a hot cocoa ball; white chocolate has a great contrast. Most people who don't care for white chocolate like this one the best. 5. For dipping chocolate: warm up water to 180 degrees. If you have an electric tea kettle it works pretty well. I don't have a double boiler so I find a large pot and fill it with 2" of water. Then, I have a metal mixing bowl to put the chocolate in. I don't take out all the balls from the freezer; instead, take out about 20 at a time. They'll keep form better when dipping. I use a teaspoon to toss chocolate on then place onto parachment paper.

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