Christmas Oreo Balls
Christmas Oreo balls have a creamy center of finely crushed cookies and cream cheese, wrapped in a set chocolate shell. This no-bake batch uses both semisweet and white coatings, with contrasting drizzles and a few edible holiday sprinkles. Chill the centers until they hold their shape before dipping, then work with a few at a time so the rest stay firm.
Ingredients for Christmas Oreo Balls
- 1 package classic Oreo cookies (14.3 ounces; about 36 cookies, or 405g), filling included
- 8 ounces full-fat brick cream cheese, softened (225g)
- 12 ounces semisweet chocolate melting wafers (340g)
- 12 ounces white chocolate melting wafers (340g)
- 2 to 3 tablespoons festive edible sprinkles, such as small snowflakes or sugar pearls (about 25g)
- Optional: up to 1 teaspoon neutral oil per 12 ounces of coating, only if needed to loosen it
Chopped baking chocolate can replace the melting wafers, but it may handle and set differently. Melt it gently before dipping.
How to Make Christmas Oreo Balls
- Crush the cookies: Process the Oreos, filling included, into fine crumbs. Or use a sturdy zip-top bag and rolling pin, crushing until no large pieces remain.
- Mix the center: Combine the crumbs and softened cream cheese in a large bowl. Mix and scrape the bowl until no plain cream cheese remains. The mixture should be evenly dark, moist, and able to clump together when pressed.
- Shape and chill: Roll into about 36 balls, roughly 1 inch across. Place them on a parchment-lined rimmed baking sheet and refrigerate, uncovered or loosely covered, for about 45 minutes. Start checking after 30 minutes; the balls are ready when they feel firm and hold their round shape when lifted. Chill longer if needed.
- Melt the coatings: Place the semisweet and white wafers in separate microwave-safe bowls, preferably narrow bowls deep enough for dipping. Microwave each at medium power in 20- to 30-second intervals, stirring after every interval, until smooth. A gentle double boiler also works. Reserve a little of each coating for drizzling. If a coating remains too thick, stir well and warm it briefly before adding neutral oil a little at a time, only if needed.
- Dip and decorate: Take a few chilled balls from the refrigerator, leaving the rest cold. Dip about half in semisweet coating and half in white coating, turning each gently to cover it. Lift with a fork or dipping tool, let the excess drip off, and return it to the lined tray. Add sprinkles to selected balls immediately, while their coating is wet. If any undipped centers soften, refrigerate them again before continuing.
- Add the drizzle: Drizzle reserved white coating over some semisweet-coated balls and reserved semisweet coating over some white-coated balls. Keep the drizzles thin so both coating colors remain visible.
- Let the coating set: Leave the truffles on the tray for about 20 to 30 minutes, until the coating does not smear when lightly touched. Refrigerate in an airtight container and serve chilled.
Serving Christmas Oreo Balls
Arrange the white- and dark-coated truffles together on a platter or in a shallow bowl. For another treat on the dessert platter, add Christmas chocolate bark with pretzels and candy canes.
How to Store and Make Ahead
Let the coating and drizzle set fully before stacking or packing. Store the truffles in an airtight container in the refrigerator for up to about one week. You can also shape the centers and refrigerate them overnight, then dip them the next day.
For longer storage, freeze the finished truffles in a single layer until firm, then transfer them to a freezer-safe container for up to two months. Thaw overnight in the refrigerator.
Nutrition
Approximate nutrition per truffle, based on 36 truffles and all listed ingredients divided evenly: 185 calories, 3g protein, 10g fat, and 22g carbohydrates. Per 100g: approximately 495 calories, 8g protein, 26g fat, and 58g carbohydrates. Values vary with the coating used and how much remains after dipping.
Christmas Oreo Balls
Finely crushed Oreo cookies and cream cheese are rolled into chilled balls, dipped in semisweet and white chocolate, and decorated with sprinkles and contrasting drizzles.
Prep: 30 min
Total: 100 min
Servings: 36
Calories: 185 kcal
Equipment
- Food processor or zip-top bag and rolling pin
- Mixing bowl
- Microwave-safe bowls
- Microwave or double boiler
- Rimmed baking sheet
- Parchment paper
- Fork or dipping tool
Ingredients
Oreo Centers
- 1 package classic Oreo cookies (14.3 ounces; about 36 cookies, or 405 g), filling included
- 8 ounces full-fat brick cream cheese, softened (225 g)
Coating and Decoration
- 12 ounces semisweet chocolate melting wafers (340 g)
- 12 ounces white chocolate melting wafers (340 g)
- 2 to 3 tablespoons festive edible sprinkles, such as small snowflakes or sugar pearls (about 25 g)
- Optional: up to 1 teaspoon neutral oil per 12 ounces of coating, only if needed to loosen it
Instructions
- Process the Oreos, filling included, into fine crumbs. Alternatively, crush them in a sturdy zip-top bag with a rolling pin until no large pieces remain.
- Combine the crumbs and softened cream cheese in a large bowl. Mix and scrape the bowl until the mixture is evenly dark, moist, and able to clump when pressed.
- Roll the mixture into about 36 balls, roughly 1 inch across. Arrange them on a parchment-lined rimmed baking sheet.
- Refrigerate the balls for about 45 minutes. Start checking after 30 minutes; they are ready when firm and able to hold their round shape when lifted. Chill longer if needed.
- Melt the semisweet and white wafers in separate microwave-safe bowls, heating at medium power in 20- to 30-second intervals and stirring after each, until smooth. Alternatively, use a gentle double boiler.
- Reserve a little of each coating for drizzling. If a coating is too thick, stir and warm it briefly; add neutral oil a little at a time only if needed.
- Remove a few chilled balls from the refrigerator at a time, keeping the rest cold. Dip about half in semisweet coating and half in white coating, turning gently to cover.
- Lift each ball with a fork or dipping tool, let excess coating drip off, and return it to the lined tray. Add sprinkles to selected balls while their coating is wet. Refrigerate any centers that soften before dipping.
- Drizzle the reserved white coating over some semisweet-coated balls and the reserved semisweet coating over some white-coated balls, keeping the drizzles thin.
- Let the truffles set on the tray for about 20 to 30 minutes, until the coating does not smear when lightly touched.
Tips
- Crush the cookies until no large pieces remain for a smooth center.
- Chill the centers until firm before dipping so they hold their shape.
- Dip only a few balls at a time and keep the rest refrigerated.
- Add sprinkles immediately after dipping, while the coating is still wet.
- Warm thick coating gently and add oil only if needed.
Variations
- Baking Chocolate Coating: Replace the melting wafers with chopped baking chocolate; melt it gently, as it may handle and set differently.
Notes
Refrigerate in an airtight container for up to about one week. For longer storage, freeze in a single layer until firm, then store in a freezer-safe container for up to two months; thaw overnight in the refrigerator. Centers can be shaped and refrigerated overnight before dipping the next day.
Nutrition
Calories: 185 kcal
| Protein: 3 g
| Fat: 10 g
| Carbohydrates: 22 g