These mint Oreo balls are the most delicious bite-sized treat. They are made with just three ingredients and can be customized for any season.
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I love bite-sized treats, like white chocolate peanut butter cups, edible cookie dough balls, Valentine pretzels, and especially these Oreo cookie truffles. These no-bake, three-ingredient bites are perfect for any celebration, like birthday or holiday parties.
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Why This Recipe Works
- Easy, no-bake treat loved by all ages.
- Just 3 ingredients.
- Make ahead. Form Oreo balls one day and dip them in chocolate the next. The finished balls keep well in the refrigerator for two weeks.
- Change the flavor with different Oreos.
- Decorate with seasonal sprinkles or colored candy melts.
Ingredient Notes
- Mint Oreos give this recipe a Christmas or St. Patrick's Day vibe. You can use your favorite variety of Oreos. Classic, golden, and peanut butter varieties are great options but avoid double-stuffed. The extra filling will affect the consistency. This recipe uses a 20-ounce package - or 40 cookies.
- Cream cheese - Use block-style cream cheese, not spreadable or whipped varieties.
- Chocolate candy melts, like Ghirardelli, melt easily and have a smooth consistency ideal for dipping. Good-quality baking bars can also be used. Avoid chocolate chips since they contain additives that affect how they melt.
See the recipe card for complete instructions and ingredient amounts.
How to Make Mint Oreo Balls
Step 1: Add the cookies to the bowl of a food processor. Pulse until the cookies resemble crumbs.
Step 2: Add the cream cheese and blend until it is evenly incorporated with the crumbs.
Step 3: Portion the cookie mixture into balls using a tablespoon cookie scoop and place them on a parchment-lined sheet pan.
Step 4: Roll each portion into a smooth, round ball. If the mixture is tacky, refrigerate for 30-60 minutes before rolling. Then, freeze the balls for 30 minutes until firm.
Step 5: Place the melting wafers in a glass (microwave-safe) bowl.
Step 6: Heat in 30-second intervals at 50% power, stirring between intervals until fully melted and smooth.
Step 7: Dip each ball into the chocolate using a fork or dipping tool. Tap the fork on the side of the bowl to allow the excess chocolate to drip off. Transfer the ball to a parchment-lined baking sheet, using a toothpick to slide it off the fork.
Step 8: If decorating with sprinkles, add quickly before the chocolate sets. If using a contrasting colored candy melt, allow the chocolate to set before drizzling with melted chocolate.
Expert Tips
- Soften the cream cheese to room temperature to blend smoothly with the cookie crumbs.
- If the cookie mixture doesn't hold together, you may have used too many cookies or not enough cream cheese.
- If the dough is tacky, refrigerate the portioned dough for 30-60 minutes before rolling it into balls. The amount of time will depend on how soft the cream cheese is or how warm your kitchen is.
- Freeze the dough balls for 15-30 minutes before dipping them in chocolate. This prevents them from falling apart and getting crumbs in the melted chocolate.
- To make ahead, portion the cookie mixture into balls, cover, and refrigerate for up to one day before coating them with chocolate
- To add seasonal color, use Wilton candy melts for dipping.
Recipe FAQs
If the Oreo balls are not sufficiently chilled before dipping them in the melted chocolate, they may break apart.
Oreo balls can be frozen for up to two months. Store them in an airtight, freezer-safe container or plastic bag.
Since these balls are made with cream cheese, they should be stored in the refrigerator. They keep well in an airtight container for up to 2 weeks.
More Sweet Treats You Will Love
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📖 Recipe Card
Mint Oreo Balls
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Ingredients
- 40 mint Oreo cookies (20-ounce package)
- 8 ounces block-style cream cheese (softened to room temperature)
- 10 ounces dark chocolate melting wafers
- 10 ounces white chocolate melting wafers
- sprinkles or extra melting chocolate (for decorating)
Instructions
- Add the cookies to the bowl of a large food processor. Pulse until the cookies resemble crumbs.
- Add the softened cream cheese and blend until fully incorporated.
- Using a tablespoon-sized cookie scoop, portion the mixture onto a parchment-lined baking sheet. Roll the mixture into balls. If the mixture is tacky, refrigerate for 30-60 minutes until firm enough to roll. The amount of time will depend on how soft the cream cheese is and how warm it is in your kitchen.
- Place the sheet pan in the freezer for 15-30 minutes. TIP: It's much easier to dip the balls in chocolate when they are firm, and chilling them will prevent them from breaking apart.
- Add the dark chocolate melting wafers to a glass, microwave-safe bowl. Microwave in 30-second intervals at 50% power, stirring after each interval, until fully melted and smooth.
- Using a fork or dipping tool, dip a cookie ball into the chocolate and tap the fork on the side of the bowl to allow the excess chocolate to drip off. Transfer the ball to the parchment-lined pan, using a toothpick to slide the ball off of the fork. Repeat with half of the cookie balls.
- Repeat this process using the white melting wafers to coat the other half of the cookie balls.
- To decorate, drizzle white chocolate on the dark chocolate-coated balls and dark chocolate on the white balls. Alternatively, decorate with colored candy melts.
- Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Notes
- If the cookie balls are falling apart, you may have used too many cookies or not enough cream cheese.
- To make ahead, portion the cookie mixture into balls, cover, and refrigerate for up to one day before coating them with chocolate.
- To add seasonal color, use Wilton candy melts for dipping.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
These no-bake cookie truffles are rich and indulgent, and no one will know they are made with Oreos.