Oreo Balls Covered in White Chocolate Recipe tastes like a cookies-and-cream truffle with a sweet vanilla shell and a soft, fudgy center. This no bake dessert suits busy bakers, holiday platters, and last minute party treats, and it takes about 1 hour 15 minutes including chill time. I started making them during a snow day, and my neighbors keep asking for a batch every December.
Why You Should Try This Oreo Balls Covered in White Chocolate
You get big flavor from just three core ingredients, which means you can whip these up without a long shopping list. The texture contrast rocks, crunchy white chocolate coating outside and creamy Oreo filling inside. Kids can help roll, and adults tend to hoard the last few.
These Oreo truffles fit every season. Dress them up with holiday sprinkles, crushed Oreo crumbs, or a dark chocolate drizzle. They travel well for parties and cookie swaps, and they freeze like a dream.
“Five stars from our whole crew. I brought a platter to game night, and they vanished in ten minutes. Even the ‘I don’t like sweets’ friend asked for the recipe.”
Ingredients You’ll Need
- Oreos, 36 cookies, classic chocolate variety from Nabisco works best. Gluten free Oreos also work. Golden Oreos give a vanilla spin.
- Cream cheese, 8 ounces, softened. Use a full-fat block for the best texture. Dairy free cream cheese works, though the centers set a touch softer.
- White chocolate coating, 12 to 16 ounces. I like Ghirardelli white melting wafers for smooth dipping. Candy melts or almond bark offer a pantry shortcut and resist scorching.
- Refined coconut oil, 1 to 2 teaspoons, optional to thin thick coatings. Avoid water, it makes chocolate seize.
- Pinch of fine sea salt, optional, to balance sweetness.
- Toppings, choose a few: extra crushed Oreo crumbs, festive sprinkles, or a dark chocolate drizzle.
Pantry shortcuts and swaps:
- Use pre-crushed chocolate cookie crumbs from the baking aisle to skip the processor.
- Swap in chocolate or colored candy melts for holiday themes.
- Add a touch of vanilla or peppermint extract to the filling for a twist.
Equipment:
- Food processor, or a zip-top bag with a rolling pin
- Mixing bowl and spatula
- Cookie scoop or tablespoon
- Baking sheet lined with parchment paper
- Microwave-safe bowl
- Forks or a candy dipping tool
How to Make Oreo Balls Covered in White Chocolate
- Prep: 20 minutes
- Chill: 30 to 45 minutes
- Dipping: 15 to 20 minutes
- Total: about 1 hour 15 minutes
- Yield: 24 to 30 balls
- Line a baking sheet with parchment and clear some space in your fridge.
- Crush the Oreos to fine crumbs in a food processor, or seal them in a zip-top bag and crush with a rolling pin. Set aside 2 tablespoons of crumbs for garnish.
- Stir the remaining crumbs with softened cream cheese and a tiny pinch of salt until the mixture looks uniform and glossy.
- Scoop 1 tablespoon portions, roll each into a smooth ball, and place them on the lined sheet.
- Chill the tray until the balls feel firm, 30 to 45 minutes.
- Melt the white chocolate wafers in a microwave-safe bowl in 20 to 30 second bursts, stirring after each burst, until smooth. Stir in a teaspoon of coconut oil if the coating looks too thick.
- Drop one chilled ball into the coating, lift it out with a fork, tap the fork on the bowl to shake off excess, scrape the bottom of the fork on the bowl edge, and set the ball back on the parchment.
- Sprinkle reserved Oreo crumbs or sprinkles on top while the coating still looks wet, and repeat with the rest.
- Chill the tray for 10 minutes to set. Drizzle with a little melted dark chocolate if you want a tuxedo look.
Tips & Tricks
A few small moves keep these Oreo truffles neat, shiny, and flavorful.
- Use a block of cream cheese, not the whipped tub, for the right texture.
- Bring cream cheese to room temp so it blends smoothly with the crumbs.
- If the filling looks dry, work in 1 to 2 teaspoons more cream cheese. If it feels too soft, chill it for 10 minutes or pulse in extra crumbs.
- Keep portions even with a small cookie scoop, about 1 tablespoon per truffle.
- Work in batches. Keep half the balls in the fridge while you dip the rest so they hold their shape.
- Thin thick white chocolate with 1 teaspoon refined coconut oil at a time. Avoid water and steam.
- Rewarm the coating in short bursts if it starts to thicken. Stir well to restore shine.
- Use oil-based candy color if you want to tint the white coating. Water-based color causes clumping.
- Fix small cracks by brushing on a dab of warm coating and smoothing it with the back of a spoon.
What to Serve with Oreo Balls
These little bites play well with coffee breaks, movie nights, and gift boxes.
- Strong coffee, espresso, or cappuccino to cut through the sweetness
- Hot cocoa with a peppermint stick for winter trays
- Prosecco or a not-too-sweet sparkling wine for parties
- A dessert board with strawberries, pretzels, candied nuts, and brownies
- Vanilla ice cream for a quick sundae topper
- Cellophane bags with ribbon for teacher gifts or party favors
Make-Ahead and Storage
Chill the rolled balls for up to 2 days before dipping, covered on a tray. You can also dip them and store the finished truffles. Store finished Oreo balls in an airtight container in the fridge for up to 1 week. Stack them in layers with parchment to prevent scuffs. For a softer bite, set them out for 10 minutes before serving.
Freeze for up to 2 months. Place them in a single layer to freeze, then move them to a freezer bag. Thaw overnight in the fridge. If condensation forms, dab gently with a paper towel before boxing them up.
Nutrition Information
Per truffle, based on 24 pieces: about 140 calories, 8 g fat, 16 g carbs, 2 g protein, 13 g sugar, 90 mg sodium, 0.5 g fiber. Values are approximate and vary by brand and size.
Oreo Balls Covered in White Chocolate
Ingredients
Instructions
- Place Oreo cookies in a food processor and pulse until fine crumbs form.
- Add softened cream cheese and blend until completely combined and the mixture turns into a thick dough.
- Scoop out small amounts and roll into 1-inch balls. Place onto a parchment-lined baking sheet.
- Freeze the Oreo balls for 15-20 minutes to firm up.
- Melt white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each chilled Oreo ball into the melted white chocolate, letting excess drip off, and return to the baking sheet.
- If desired, top with sprinkles or crushed Oreo crumbs before the chocolate sets.
- Let the chocolate harden at room temperature or refrigerate. Enjoy!