Christmas Oreo balls are the no-bake candy that disappears first from a cookie tray: a dense, fudgy center of crushed Oreos and cream cheese inside a thin white chocolate shell, with red and green sprinkles on top. They need 3 ingredients, no oven and no candy thermometer.
The ratio is what makes them work. One 14.3-ounce (405 g) package of Oreos, about 36 cookies, goes with one 8-ounce (226 g) block of cream cheese. Crushed to fine crumbs, that turns into a dough firm enough to roll into about 36 balls of 1 1/4 inches (3 cm). Plan on 15 minutes to mix, 30 minutes in the fridge, about 30 minutes to roll and dip, then 20 minutes for the chocolate to set.
At a Glance
- Yield: about 36 Oreo balls, 1 tablespoon of dough each
- Equipment: food processor or a zip-top bag and rolling pin, a parchment-lined baking sheet, 2 forks
- Time: 15 minutes to mix, 30 minutes to chill, 30 minutes to roll and dip, 20 minutes to set
- Difficulty: easy; the only skill is dipping cold balls in warm (not hot) chocolate
- Key technique: chill the rolled balls until firm before they touch the chocolate
Why Cold Centers Make Smooth Oreo Balls
The filling is soft at room temperature. Warm balls lose crumbs into the melted chocolate, slump on the fork and leave a lumpy coat. After 30 minutes in the fridge, or 15 in the freezer, they hold their round shape and the chocolate sets on contact in a thin, even layer.
Fine crumbs matter too. The Oreo filling stays in, and it melts into the cream cheese as you mix, so there is no need to scrape the cookies. If the crumbs are coarse, the balls crack as they chill and the cracks show through the coating.
Do not overheat the chocolate. White chocolate scorches and thickens above about 110°F (43°C), so it gets melted at 50% power in 30-second bursts. Melting wafers or almond bark are the easiest choice because they set firm without tempering.
The 3 Ingredients (Plus Sprinkles)
Everything here is a store-bought staple:
- Oreo cookies: one 14.3-ounce (405 g) family pack, about 36 regular cookies, filling and all. Double Stuf makes a softer dough; add 2 to 3 extra cookies to firm it up.
- Cream cheese: one 8-ounce (226 g) block, full fat, softened for about 30 minutes. Whipped cream cheese from a tub is too loose and makes sticky balls.
- White chocolate: 16 ounces (450 g) of white melting wafers, almond bark or good white chocolate chips. Chips need 1 teaspoon of coconut oil or shortening per cup to dip smoothly.
- To decorate: red and green nonpareils or sprinkles, and a little melted dark chocolate if you want a drizzle. Both are optional and do not change the method.
Mixing and Rolling the Oreo Truffle Dough
Pulse the cookies in a food processor for about 30 seconds, until they look like fine dark sand with no chunks left. No processor? Seal them in a heavy zip-top bag and roll over them with a rolling pin for 2 to 3 minutes. Save 2 tablespoons of crumbs if you want to sprinkle some on top.
Add the softened cream cheese and mix with a sturdy spatula, or pulse it right in the processor, until no white streaks remain and the mixture clumps like thick fudge, about 1 minute. Scoop level tablespoons, about 18 g each, and roll them between your palms into balls. Set them on a parchment-lined sheet.
If the dough sticks to your hands, it is too warm. Chill the bowl for 10 minutes, then keep going. Once all the balls are rolled, refrigerate the sheet for 30 minutes, or freeze it for 15, until the balls feel firm when pressed.
How to Dip Oreo Balls in White Chocolate
Melt the white chocolate in a narrow, deep bowl at 50% power in 30-second bursts, stirring after each one, until it is smooth and just warm, about 90 to 100°F (32 to 38°C). A deep bowl lets each ball sink in completely without rolling it around.
Work with 6 balls at a time and keep the rest in the fridge. Drop a ball in, roll it over once with a fork, lift it out and tap the fork on the rim 3 or 4 times so the extra chocolate drips back. Slide it onto the parchment with a second fork and add sprinkles right away, while the coating is still wet. A small pool of chocolate at the base is normal and can be trimmed with a knife once set.
How to Tell They Are Set
The coating turns from glossy to matte and no longer feels tacky when you touch it lightly, about 15 to 20 minutes at room temperature or 10 minutes in the fridge. Melting wafers set faster than chips. For a drizzle, melt 2 ounces (55 g) of dark chocolate and pipe thin lines across the set balls from a zip-top bag with a tiny corner snipped off.
Oreo Ball Problems and Fixes
| Problem | Cause | Fix |
|---|---|---|
| Crumbs in the coating | Balls too warm when dipped | Chill 30 minutes; dip 6 at a time |
| Thick, gloppy chocolate | Chocolate overheated or too cool | Melt at 50% power; add 1 tsp coconut oil |
| Cracks in the shell | Frozen balls dipped in warm chocolate | Chill instead of freeze, or rest frozen balls 5 minutes |
| Sticky, soft dough | Whipped cream cheese or Double Stuf | Use block cream cheese; add 2 to 3 more cookies |
| Sprinkles slide off | Added after the coating set | Sprinkle within 30 seconds of dipping |
Christmas Variations
- Peppermint: add 1/2 teaspoon of peppermint extract to the dough and top with crushed candy cane, as in these peppermint Oreo truffles.
- Dark or milk chocolate: dip in semisweet chocolate and drizzle with white for a reversed look.
- Golden Oreo: swap in Golden Oreos and dip in white chocolate with gold sprinkles.
- Gingerbread: use gingerbread-flavored sandwich cookies and add 1/4 teaspoon of cinnamon.
The same dough also works for other holidays: the Halloween Oreo balls get candy eyes instead of sprinkles. For a spiced, rum-free twist, try eggnog truffles, and if you like crushed Oreos in a spoonable dessert, Oreo fluff takes 10 minutes.
Storage, Make-Ahead and Gift Tins
Because of the cream cheese, Oreo balls belong in the fridge. Keep them in an airtight container for up to 2 weeks, with parchment between layers. They also freeze well for up to 2 months; thaw them overnight in the fridge so condensation does not spot the coating. At a party they can sit out for about 2 hours.
For gifts, set each ball in a mini paper candy cup and pack them in a parchment-lined tin. They sit well next to soft gingerbread cookies, a few pieces of Christmas cracker toffee and a bag of Christmas puppy chow. Tell the recipient to keep the tin in the fridge.
Oreo Ball Questions
Do I need to remove the Oreo filling?
No. The filling blends into the cream cheese and helps bind the dough.
Can I make Oreo balls without cream cheese?
Not with this method. The cream cheese is what holds the crumbs together. Mascarpone works as a 1:1 swap but makes a softer ball.
How far ahead can I make them for Christmas?
Up to 2 weeks in the fridge or 2 months in the freezer, fully dipped and decorated.
Why is my white chocolate too thick?
It got too hot or picked up a drop of water. Stir in 1 teaspoon of coconut oil; if it stays grainy, start a fresh batch at a lower power.
Keep These for Your Cookie Tray
Pin these Christmas Oreo balls so the 36-cookie, 8-ounce ratio and the 30-minute chill are at hand when the tins come out. More festive ideas are in our easy Christmas desserts collection.
Christmas Oreo Balls
Christmas Oreo balls with just 3 ingredients and no baking: a 14.3-ounce pack of Oreos crushed to fine crumbs and mixed with an 8-ounce block of softened cream cheese makes a fudgy dough for about 36 balls. Chill the rolled balls for 30 minutes so they stay round, then dip them in gently melted white chocolate and top with red and green sprinkles before the coating sets. Keep them in the fridge for up to 2 weeks or freeze for 2 months, which makes them an easy batch for cookie trays and gift tins.
Ingredients
Oreo balls
- 1 package (14.3 oz / 405 g) Oreo cookies, about 36 cookies
- 1 block (8 oz / 226 g) full-fat cream cheese, softened
- 16 oz (450 g) white chocolate melting wafers or almond bark
To decorate (optional)
- Red and green nonpareils or sprinkles
- 2 oz (55 g) dark chocolate, melted, for drizzling
Instructions
- CRUSH: Pulse the Oreos in a food processor until they are fine crumbs with no chunks, about 30 seconds.
- MIX: Add the softened cream cheese and mix until no white streaks remain and the dough clumps, about 1 minute.
- ROLL: Scoop level tablespoons and roll into 1 1/4-inch balls. Place on a parchment-lined baking sheet.
- CHILL: Refrigerate 30 minutes (or freeze 15 minutes) until firm.
- MELT: Melt the white chocolate at 50% power in 30-second bursts, stirring each time, until smooth and just warm.
- DIP: Dip one ball at a time with a fork, tap off the excess and set it back on the parchment. Add sprinkles right away.
- SET: Let the coating set until matte, 15 to 20 minutes. Drizzle with melted dark chocolate if you like.
Notes
- Crush the Oreos (filling included) to fine crumbs so the balls do not crack.
- Use full-fat block cream cheese, not whipped.
- Chill the rolled balls 30 minutes (or freeze 15) before dipping.
- Melt white chocolate at 50% power in 30-second bursts; add 1 tsp coconut oil if it is thick.
- Add sprinkles right after dipping. Store in the fridge up to 2 weeks or freeze 2 months.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 130Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 70mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 1g
