22 Delicious Oreo Ball Recipes for Every Occasion

Are you ready to transform your favorite cookie into the star of your next gathering? Oreo balls are the perfect blend of simplicity and indulgence, making them a hit for any occasion. From holiday parties to casual get-togethers, these 22 delicious recipes promise to delight your taste buds and impress your guests. Let’s dive into the sweet, creamy world of Oreo balls and find your next show-stopping treat!

Peanut Butter Oreo Balls

Whenever I’m in need of a quick, no-bake treat that’s sure to impress, I turn to these Peanut Butter Oreo Balls. They’re a hit at every gathering, and the best part? They come together in minutes with just a few ingredients I always have on hand.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original, but feel free to experiment with different flavors.
• 1 cup creamy peanut butter – The kind you stir is my preference for its texture.
• 8 oz cream cheese, softened – Room temp blends smoother, trust me.
• 16 oz semi-sweet chocolate chips – Because life’s too short for anything less than chocolate.
• 1 tbsp coconut oil – This little secret makes the chocolate coating silky smooth.

Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin.
2. In a large bowl, mix the Oreo crumbs, peanut butter, and softened cream cheese until well combined. Tip: If the mixture feels too sticky, pop it in the fridge for 10 minutes to firm up.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 15 minutes to set. Tip: Wetting your hands slightly prevents the mixture from sticking.
4. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
5. Dip each Oreo ball into the melted chocolate, using a fork to let the excess drip off, then return to the parchment paper. Tip: For a professional look, use a toothpick to help cover any missed spots.
6. Chill the balls in the fridge for at least 30 minutes, or until the chocolate is set.

Perfectly creamy with a satisfying crunch, these Peanut Butter Oreo Balls are a dream. Try serving them on a stick for a fun, popsicle-style treat at your next party.

Mint Chocolate Oreo Balls

Perfect for those late-night cravings or a quick dessert fix, these Mint Chocolate Oreo Balls are a game-changer in my kitchen. I stumbled upon this recipe during a holiday baking spree, and now, it’s my go-to for impressing guests or treating myself.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the mint flavor for an extra kick, but original works just as well.
• 1 package (8 oz) cream cheese, softened – Room temperature blends smoother, trust me.
• 2 cups semi-sweet chocolate chips – The better the quality, the richer the taste.
• 1 tbsp coconut oil – This little secret makes the chocolate coating silky.
• 1/2 tsp peppermint extract – For that unmistakable minty freshness.

Instructions

1. In a food processor, pulse the Oreo cookies until they’re fine crumbs. No big chunks allowed!
2. Add the softened cream cheese and peppermint extract to the crumbs. Mix until fully combined. The dough should be sticky but manageable.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Pro tip: Wet your hands slightly to prevent sticking.
4. Freeze the balls for 30 minutes. This step is crucial for easy dipping later.
5. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Be patient to avoid burning the chocolate.
6. Using a fork, dip each frozen ball into the melted chocolate, ensuring it’s fully coated. Let the excess drip off.
7. Return the coated balls to the parchment paper and refrigerate for 1 hour, or until the chocolate is set. A little sprinkle of sea salt on top before the chocolate hardens adds a nice contrast.

Crunchy on the outside with a creamy, minty center, these bites are irresistible. Serve them chilled for a refreshing treat, or layer them in a glass with vanilla ice cream for an indulgent dessert.

White Chocolate Covered Oreo Balls

Delightfully easy and irresistibly delicious, these White Chocolate Covered Oreo Balls are my go-to treat when I need something sweet without the fuss. I remember the first time I made them for a potluck, and they disappeared before I could even grab one!

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original, but feel free to experiment with different flavors.
• 1 package (8 oz) cream cheese, softened – Room temperature blends smoother, trust me.
• 2 cups white chocolate chips – The better the quality, the smoother the coating.
• 1 tbsp coconut oil – This little secret makes the chocolate melt like a dream.

Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin.
2. In a large bowl, mix the Oreo crumbs with the softened cream cheese until fully combined. Tip: Use your hands for the best mix, but don’t overwork it.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the freezer for 15 minutes to firm up.
4. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Don’t rush the melting process to avoid seizing the chocolate.
5. Using a fork, dip each Oreo ball into the melted chocolate, tapping off the excess, and return to the parchment paper. Tip: For a smoother finish, let the excess chocolate drip off before placing it back.
6. Chill the coated balls in the refrigerator for at least 30 minutes to set the chocolate.

You’ll love the creamy, crunchy texture and the sweet, vanilla flavor of these bites. Try serving them on a stick for a fun, popsicle-style treat at your next party!

Strawberry Oreo Balls

Goodness, have I got a treat for you today! These Strawberry Oreo Balls are not just a dessert; they’re a little bite of heaven that combines the crunch of Oreos with the sweet, tangy burst of strawberries. I stumbled upon this recipe during a late-night Pinterest binge, and let me tell you, it’s been a game-changer for my dessert repertoire.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original for that classic taste, but feel free to experiment with different flavors.
• 1 package (8 oz) cream cheese, softened – Room temperature is key here for easy mixing.
• 1/2 cup freeze-dried strawberries, finely crushed – This adds that intense strawberry flavor without the moisture.
• 1 package (12 oz) white chocolate chips – For that smooth, creamy coating.
• 1 tbsp coconut oil – My secret for getting that perfectly thin chocolate coating.

Instructions

1. In a food processor, pulse the Oreo cookies until they’re fine crumbs. No big chunks here, folks!
2. Transfer the crumbs to a large bowl and add the softened cream cheese and crushed freeze-dried strawberries. Mix until well combined. Tip: Use your hands for this step to really feel when the mixture comes together.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the freezer for at least 30 minutes. This step is crucial for easy dipping later.
4. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
5. Using a fork, dip each chilled ball into the melted chocolate, tapping off the excess, and return to the parchment paper. Tip: For a professional look, drizzle any leftover chocolate over the tops.
6. Chill the balls in the refrigerator for another 30 minutes, or until the chocolate is set.

Zesty and sweet, these Strawberry Oreo Balls are a delightful contrast of textures and flavors. Serve them at your next gathering, or keep them all to yourself—I won’t judge. Either way, they’re sure to disappear fast!

Cookies and Cream Oreo Balls

Back when I first stumbled upon the idea of making Cookies and Cream Oreo Balls, I was skeptical. How could something so simple turn into such a decadent treat? But let me tell you, these little balls of joy are a game-changer for any dessert table.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I always go for the classic, but feel free to experiment with different flavors.
• 1 package (8 oz) cream cheese, softened – Room temperature is key here for easy mixing.
• 1 package (12 oz) white chocolate chips – I find that the quality of chocolate makes a huge difference in the final taste.
• 1 tsp vegetable oil – This helps in getting that smooth, melt-in-your-mouth texture.

Instructions

1. Place the Oreo cookies in a food processor and pulse until they turn into fine crumbs. No big chunks should remain.
2. Transfer the Oreo crumbs to a large mixing bowl and add the softened cream cheese. Mix until well combined. Tip: Use a spatula to scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the freezer for 15 minutes to firm up. Tip: If the mixture is too sticky, wet your hands slightly to make rolling easier.
4. In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Tip: Be careful not to overheat the chocolate to avoid seizing.
5. Using a fork, dip each Oreo ball into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing it back on the parchment paper.
6. Allow the chocolate to set at room temperature for about 30 minutes, or refrigerate for 15 minutes if you’re in a hurry.

Delightfully creamy with a satisfying crunch, these Oreo balls are a testament to the magic of simple ingredients. Serve them at your next gathering or keep them all to yourself—no judgment here.

Dark Chocolate Oreo Balls

Very few treats combine the joy of chocolate and cookies quite like these Dark Chocolate Oreo Balls. I remember the first time I made them for a friend’s potluck; they were gone before I could even grab one for myself! Now, they’re my go-to for quick, impressive desserts that everyone loves.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original for that classic taste, but feel free to experiment with different flavors.
• 1 package (8 oz) cream cheese, softened – Room temperature is key here for easy mixing.
• 2 cups dark chocolate chips – The darker, the better for that rich, decadent flavor.
• 1 tbsp coconut oil – This helps thin the chocolate for a smoother coating.

Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
2. In a large bowl, mix the Oreo crumbs with the softened cream cheese until fully combined. The mixture should hold together when pressed.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Tip: Wet your hands slightly to prevent sticking.
4. Freeze the balls for at least 30 minutes. This step is crucial for easy dipping later.
5. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
6. Using a fork, dip each frozen Oreo ball into the melted chocolate, tapping off the excess, and return to the parchment paper. Tip: For a decorative touch, drizzle any remaining chocolate over the tops.
7. Chill the coated balls in the refrigerator for about 10 minutes, or until the chocolate is set.

Now, these Dark Chocolate Oreo Balls are not just a treat; they’re an experience. The creamy center contrasts beautifully with the crisp chocolate shell, making each bite a delightful surprise. Serve them at your next gathering, or keep them all to yourself—I won’t judge!

Pumpkin Spice Oreo Balls

Yesterday, as the first hints of fall began to whisper through the air, I found myself craving something that perfectly bridges the gap between summer’s ease and autumn’s warmth. That’s when I decided to whip up a batch of these irresistible Pumpkin Spice Oreo Balls, a treat that’s as fun to make as it is to eat.

Ingredients

• 1 package (14.3 oz) of Pumpkin Spice Oreos – because, let’s be honest, they’re the star of the show.
• 1 package (8 oz) of cream cheese, softened to room temperature – this makes blending a breeze.
• 1 teaspoon of vanilla extract – my secret weapon for adding depth to any dessert.
• 1 bag (12 oz) of white chocolate chips – for that smooth, creamy coating.
• 1 tablespoon of coconut oil – it helps the chocolate melt to silky perfection.
• Ground cinnamon or pumpkin pie spice – for a little extra sprinkle of fall.

Instructions

1. Line a baking sheet with parchment paper and set aside. This little step saves so much cleanup time later.
2. In a food processor, pulse the Pumpkin Spice Oreos until they’re fine crumbs. No big chunks here, please!
3. Add the softened cream cheese and vanilla extract to the Oreo crumbs. Pulse until the mixture is completely combined and starts to clump together.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Pro tip: lightly wetting your hands prevents sticking.
5. Freeze the balls for at least 30 minutes. This firming up step is crucial for dipping.
6. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth.
7. Dip each frozen Oreo ball into the melted chocolate, using a fork to let the excess drip off. Place them back on the baking sheet.
8. Sprinkle immediately with a pinch of ground cinnamon or pumpkin pie spice for that extra autumnal flair.
9. Let the chocolate set at room temperature for about an hour, or speed things up with a 10-minute chill in the fridge.

So there you have it! These Pumpkin Spice Oreo Balls are a dreamy combination of creamy, crunchy, and perfectly spiced. Try serving them on a platter with some hot apple cider for the ultimate fall gathering treat.

Salted Caramel Oreo Balls

Very few treats combine the bliss of chocolate, the crunch of Oreos, and the rich, gooey goodness of caramel quite like these Salted Caramel Oreo Balls. I stumbled upon this recipe during a late-night craving session, and it’s been a hit at every gathering since.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original for that classic taste, but feel free to experiment with different flavors.
• 1/2 cup salted caramel sauce – Homemade or store-bought, just make sure it’s thick enough to hold its shape.
• 8 oz cream cheese, softened – Room temperature blends smoother, eliminating lumps.
• 2 cups semi-sweet chocolate chips – For that perfect melt, I swear by Ghirardelli.
• 1 tbsp coconut oil – A little secret to make the chocolate coating silky.
• Sea salt flakes – Just a pinch for that irresistible salty-sweet contrast.

Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin. No large pieces should remain.
2. In a large bowl, mix the Oreo crumbs with softened cream cheese until fully combined. The mixture should hold together when pressed.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 15 minutes to firm up.
4. While the balls chill, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
5. Dip each chilled Oreo ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift and let excess chocolate drip off.
6. Place the coated balls back on the parchment paper and immediately sprinkle with sea salt flakes before the chocolate sets.
7. Chill the balls in the refrigerator for at least 30 minutes to set the chocolate coating.

Finally, these Salted Caramel Oreo Balls are a textural dream—crispy on the outside, creamy in the middle, with bursts of caramel and a hint of salt. Try serving them on a stick for a fun, popsicle-style treat at your next party!

Raspberry Filled Oreo Balls

Oh my, have you ever had one of those days where you just need a little pick-me-up? That’s exactly how I felt when I first stumbled upon the idea of Raspberry Filled Oreo Balls. It was a rainy afternoon, and I was craving something sweet but not too heavy. These little delights were the perfect solution—easy to make and utterly delicious.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original ones for that classic taste, but feel free to experiment with different flavors.
• 1 package (8 oz) cream cheese, softened – Room temperature is key here for a smooth mixture.
• 1/2 cup raspberry jam – I prefer seedless for a smoother texture, but seeded adds a nice crunch.
• 1 cup semi-sweet chocolate chips – Because who doesn’t love a good chocolate coating?
• 1 tbsp coconut oil – This makes the chocolate coating silky and easier to work with.

Instructions

1. Place the Oreo cookies in a food processor and pulse until they’re fine crumbs. Tip: No food processor? A zip-top bag and a rolling pin work just as well!
2. Transfer the crumbs to a large bowl and add the softened cream cheese. Mix until well combined. The mixture should hold together when pressed.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Tip: If the mixture is too sticky, chilling it for 10 minutes makes it easier to handle.
4. Using your thumb, make a small indentation in each ball. Fill each indentation with about 1/2 tsp of raspberry jam, then seal the ball around the jam.
5. Freeze the filled balls for 15 minutes. This step is crucial for preventing the jam from leaking when dipped in chocolate.
6. In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring until smooth. Tip: Be careful not to overheat the chocolate to avoid seizing.
7. Dip each frozen ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift it out, letting excess chocolate drip off.
8. Return the coated balls to the parchment-lined baking sheet and let them set at room temperature until the chocolate hardens, about 1 hour.

Rich in flavor with a delightful contrast between the creamy Oreo filling and the tangy raspberry jam, these balls are a hit at any gathering. Try serving them on a platter with a dusting of powdered sugar for an extra touch of elegance.

Lemon Cream Oreo Balls

Oh my, if there’s one thing that can instantly lift my spirits, it’s the combination of lemon and Oreo. These Lemon Cream Oreo Balls are my go-to when I need a quick, no-bake treat that’s sure to impress. Perfect for potlucks or just a cozy night in, they’re a breeze to make and even easier to love.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original for that classic taste, but feel free to experiment with different flavors.
• 1 package (8 oz) cream cheese, softened – Room temperature is key here for a smooth blend.
• 1 tbsp lemon zest – Freshly grated for that vibrant lemon flavor.
• 2 tbsp lemon juice – Squeezed from the same lemons you zested, no waste!
• 1 cup white chocolate chips – For that sweet, creamy coating.
• 1 tsp coconut oil – This helps thin the chocolate for a smoother dip.

Instructions

1. In a food processor, pulse the Oreo cookies until they’re fine crumbs. No big pieces left!
2. Add the softened cream cheese, lemon zest, and lemon juice to the Oreo crumbs. Pulse until the mixture is fully combined and starts to clump together.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Pro tip: Wet your hands slightly to prevent sticking.
4. Freeze the balls for 15 minutes. This makes them easier to dip later.
5. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.
6. Using a fork, dip each Oreo ball into the melted chocolate, letting the excess drip off before placing it back on the parchment paper.
7. Chill the coated balls in the fridge for at least 30 minutes to set the chocolate.

What you’ll love about these is the contrast between the creamy, tangy center and the sweet, crisp chocolate shell. Serve them on a platter with some extra lemon zest sprinkled on top for a pop of color and flavor. They’re a hit every time!

Matcha Green Tea Oreo Balls

Believe it or not, the first time I tried making Matcha Green Tea Oreo Balls, I was skeptical about how the flavors would blend. But oh, was I in for a delightful surprise! These little treats have since become my go-to for impressing guests or satisfying my sweet tooth with a twist.

Ingredients

• 1 package of Oreo cookies (I always go for the original, but feel free to experiment with different flavors)
• 8 oz cream cheese, softened (trust me, room temperature makes all the difference in blending smoothly)
• 2 tbsp matcha green tea powder (the quality here can make or break your balls, so don’t skimp)
• 1 cup white chocolate chips (for that perfect melt and drizzle)
• 1 tsp coconut oil (my secret to getting that silky smooth chocolate coating)

Instructions

1. Line a baking sheet with parchment paper and set aside. This little step saves so much hassle later.
2. In a food processor, pulse the Oreo cookies until they’re fine crumbs. No big chunks allowed!
3. Add the softened cream cheese and matcha powder to the crumbs. Pulse until the mixture is fully combined and starts to clump together.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Pro tip: wet your hands slightly to prevent sticking.
5. Freeze the balls for at least 30 minutes. This firming up step is crucial for the next part.
6. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.
7. Dip each frozen ball into the melted chocolate, ensuring it’s fully coated, then return to the baking sheet.
8. Let the chocolate set at room temperature, or pop them back in the freezer for a quicker setting.

Finally, these Matcha Green Tea Oreo Balls are a dreamy combination of creamy, crunchy, and slightly earthy. I love serving them on a platter with a dusting of extra matcha powder for that Instagram-worthy finish.

Coconut Covered Oreo Balls

Delightfully easy and irresistibly tasty, these Coconut Covered Oreo Balls are my go-to when I need a quick dessert that impresses. I remember the first time I made them for a potluck; they were gone before I even got a chance to try one!

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original, but feel free to experiment with different flavors.
• 1 package (8 oz) cream cheese, softened – Room temperature blends smoother, trust me.
• 2 cups sweetened shredded coconut – Toasting it lightly beforehand adds a nice crunch.
• 12 oz semi-sweet chocolate chips – Quality matters here, so don’t skimp.
• 1 tbsp coconut oil – This helps the chocolate melt more smoothly.

Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin.
2. In a large bowl, mix the Oreo crumbs with the softened cream cheese until well combined. Tip: Use your hands for easier mixing.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes to firm up.
4. While the balls are chilling, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
5. Dip each Oreo ball into the melted chocolate, allowing the excess to drip off, then roll in shredded coconut. Tip: Use a fork for dipping to keep your hands clean.
6. Place the coated balls back on the parchment paper and refrigerate for at least 1 hour to set. Tip: For an extra touch, drizzle with a little more melted chocolate before serving.

Finally, these Coconut Covered Oreo Balls are a dreamy combination of creamy, crunchy, and chocolatey. Serve them at your next gathering, or keep them all to yourself—I won’t judge!

Espresso Chocolate Oreo Balls

Nothing beats the combination of coffee and chocolate, especially when it’s rolled into a bite-sized treat that’s as easy to make as it is delicious. I stumbled upon this recipe during a late-night baking spree, and now these Espresso Chocolate Oreo Balls are my go-to for impressing guests or treating myself.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original for that classic taste, but feel free to experiment with different flavors.
• 8 oz cream cheese, softened – Room temperature is key here for easy mixing.
• 2 tbsp instant espresso powder – This gives the balls their signature kick; don’t skip it!
• 1 cup semi-sweet chocolate chips – I prefer semi-sweet for balance, but dark chocolate works too.
• 1 tbsp coconut oil – This makes the chocolate coating silky smooth.

Instructions

1. In a food processor, pulse the Oreo cookies until they’re fine crumbs. No big chunks should remain.
2. Add the softened cream cheese and espresso powder to the crumbs. Process until the mixture is completely combined and forms a dough.
3. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 30 minutes to firm up.
4. In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring between each, until smooth.
5. Using a fork, dip each chilled ball into the melted chocolate, ensuring it’s fully coated. Let the excess drip off before returning it to the baking sheet.
6. Chill the coated balls in the refrigerator for at least 1 hour, or until the chocolate is set.

So there you have it—a dessert that’s rich, creamy, and packed with espresso flavor. These balls are perfect for serving at parties or as a decadent snack with your afternoon coffee. The crunch of the Oreo crumbs against the smooth chocolate coating is simply irresistible.

Birthday Cake Oreo Balls

Every year around my birthday, I find myself craving something sweet, fun, and a little bit nostalgic. That’s how I stumbled upon making these Birthday Cake Oreo Balls—they’re like a party in your mouth, combining the classic Oreo flavor with the festive sprinkle-filled joy of birthday cake.

Ingredients

• 1 package (14.3 oz) Birthday Cake Oreos – because the colorful sprinkles inside make all the difference.
• 1 package (8 oz) cream cheese, softened – I always leave it out on the counter for about 30 minutes to get it just right.
• 2 cups white chocolate chips – for that smooth, melt-in-your-mouth coating.
• 1 tbsp vegetable oil – to thin the chocolate just a bit for easier dipping.
• 1/4 cup rainbow sprinkles – because more sprinkles mean more fun.

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a food processor, pulse the entire package of Oreos until they’re fine crumbs. No big chunks allowed!
3. Add the softened cream cheese to the Oreo crumbs and pulse until the mixture is completely combined and starts to clump together.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Pro tip: wet your hands slightly to prevent sticking.
5. Freeze the balls for at least 30 minutes. This makes them much easier to dip.
6. In a microwave-safe bowl, melt the white chocolate chips and vegetable oil in 30-second intervals, stirring in between, until smooth.
7. Dip each frozen Oreo ball into the melted chocolate, using a fork to let the excess drip off, then place back on the parchment paper.
8. Immediately top with rainbow sprinkles before the chocolate sets. Work quickly for the best sprinkle coverage.
9. Let the chocolate set completely at room temperature, about 1 hour, or speed it up in the fridge for 15 minutes.

Vanilla, creamy, and with a delightful crunch from the sprinkles, these Birthday Cake Oreo Balls are a hit at any gathering. Try serving them on a platter with mini cupcakes for the ultimate birthday-themed dessert table.

Red Velvet Oreo Balls

These Red Velvet Oreo Balls are a game-changer for any dessert table, combining the rich flavor of red velvet with the crunch of Oreos. I stumbled upon this recipe during a late-night baking spree, and now it’s my go-to for impressing guests or treating myself.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the classic ones for that authentic taste.
• 1 package (8 oz) cream cheese, softened – Room temperature blends smoother, trust me.
• 1 tsp vanilla extract – The real deal makes all the difference.
• 2 cups white chocolate chips – For that perfect melt, I swear by Ghirardelli.
• 1 tbsp vegetable oil – Just a splash to keep the chocolate silky.

Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin.
2. In a large bowl, mix the Oreo crumbs with softened cream cheese and vanilla extract until well combined. Tip: Use a spatula for easier mixing.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Tip: Wet your hands slightly to prevent sticking.
4. Freeze the balls for at least 30 minutes to firm up. This step is crucial for easy dipping.
5. Melt the white chocolate chips with vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Tip: Don’t overheat to avoid seizing.
6. Dip each frozen ball into the melted chocolate, using a fork to let the excess drip off, then return to the parchment paper.
7. Chill the dipped balls in the fridge for 15 minutes to set the chocolate.

Lightly dust these beauties with red velvet powder or serve them on a stick for a fun twist. The contrast between the creamy center and the crisp chocolate shell is simply irresistible.

Chocolate Hazelnut Oreo Balls

Delightfully decadent and irresistibly easy, these Chocolate Hazelnut Oreo Balls are my go-to when I need a quick dessert that impresses. I remember the first time I made them for a potluck; they were gone before I even got a chance to try one!

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original, but feel free to experiment with different flavors.
• 1 cup chocolate hazelnut spread – The creamier, the better for that smooth texture.
• 8 oz cream cheese, softened – Room temperature is key here for easy mixing.
• 2 cups semi-sweet chocolate chips – For that perfect chocolatey shell.
• 1 tbsp coconut oil – This makes the chocolate coating silky and easy to dip.

Instructions

1. In a food processor, pulse the Oreo cookies until they’re fine crumbs. No big pieces should remain.
2. Add the chocolate hazelnut spread and softened cream cheese to the Oreo crumbs. Mix until well combined. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the freezer for 30 minutes to firm up. Tip: Wet your hands slightly to prevent the mixture from sticking.
4. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
5. Using a fork, dip each chilled ball into the melted chocolate, letting the excess drip off before placing it back on the parchment paper.
6. Chill the chocolate-covered balls in the refrigerator for at least 1 hour to set.

Just imagine biting into these little spheres of joy: the crisp chocolate shell gives way to a creamy, nutty center that’s simply divine. Serve them on a platter at your next gathering, or keep them all to yourself—I won’t judge!

Banana Cream Oreo Balls

Banana cream Oreo balls are my go-to when I need a quick, no-bake dessert that never fails to impress. Believe it or not, I stumbled upon this recipe during a late-night pantry raid, and it’s been a crowd-pleaser ever since.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the classic ones for that nostalgic flavor.
• 1 package (8 oz) cream cheese, softened – Room temperature blends smoother, trust me.
• 1/2 cup mashed ripe bananas – The spottier, the better for sweetness.
• 1 tsp vanilla extract – A splash of vanilla makes everything better.
• 2 cups white chocolate chips – For that creamy, dreamy coating.
• 1 tbsp coconut oil – Helps thin the chocolate for dipping.

Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin.
2. In a large bowl, mix the Oreo crumbs with softened cream cheese, mashed bananas, and vanilla extract until well combined. Tip: If the mixture feels too sticky, pop it in the fridge for 10 minutes to firm up.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes to set. Tip: Use a small cookie scoop for evenly sized balls.
4. Melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Tip: Avoid overheating the chocolate to prevent seizing.
5. Dip each frozen Oreo ball into the melted chocolate, using a fork to let the excess drip off, then return to the parchment paper. Chill until the chocolate sets, about 15 minutes.

What you’ll love about these bites is the creamy banana filling against the crunchy Oreo base, all wrapped in a smooth white chocolate shell. Try serving them on a platter with mini forks for a fun, interactive dessert at your next gathering.

S’mores Oreo Balls

Just when you thought Oreo balls couldn’t get any better, here comes a twist that’ll have you swooning—S’mores Oreo Balls. I stumbled upon this idea during a cozy campfire night, and let me tell you, it’s been a game-changer for my dessert table ever since.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I always go for the original, but feel free to experiment with flavors.
• 1 package (8 oz) cream cheese, softened – Room temp is key for a smooth blend.
• 1 cup mini marshmallows – The more, the merrier, in my opinion.
• 1 cup graham cracker crumbs – For that authentic s’mores crunch.
• 1 bag (12 oz) milk chocolate chips – I’ve found that higher quality chocolate makes all the difference.
• 1 tbsp coconut oil – This little secret makes the chocolate coating silky smooth.

Instructions

1. In a food processor, pulse the Oreo cookies until they’re fine crumbs. Tip: No food processor? A zip-top bag and rolling pin work just as well.
2. Transfer the crumbs to a large bowl and mix in the softened cream cheese until fully combined. The mixture should hold together when pressed.
3. Gently fold in the mini marshmallows, being careful not to overmix. Tip: Freeze the marshmallows for 10 minutes beforehand to prevent them from melting into the mixture.
4. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 15 minutes to firm up.
5. While the balls chill, melt the chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth. Tip: Avoid overheating the chocolate to keep it glossy and easy to work with.
6. Dip each chilled ball into the melted chocolate, ensuring it’s fully coated, then roll in graham cracker crumbs before returning to the baking sheet.
7. Let the chocolate set at room temperature for about 30 minutes, or speed up the process by refrigerating for 10 minutes.

Out of this world doesn’t even begin to describe these S’mores Oreo Balls. The crunch of the graham cracker, the gooey marshmallow surprise inside, and the rich chocolate coating create a symphony of textures and flavors. Try skewering them on sticks for a fun, campfire-inspired presentation.

Tiramisu Oreo Balls

Sometimes, the best desserts come from the simplest ideas, like combining the rich flavors of tiramisu with the crunch of Oreos. I stumbled upon this combo during a lazy Sunday baking session, and now it’s a staple in my dessert repertoire.

Ingredients

• 1 package of Oreo cookies (I always go for the original, but feel free to experiment with flavors)
• 8 oz cream cheese, softened (room temp blends smoother, trust me)
• 1 tbsp instant coffee granules (the stronger, the better for that authentic tiramisu kick)
• 1 cup semi-sweet chocolate chips (I like Ghirardelli for their meltability)
• 1/2 cup heavy cream (cold is best for whipping)
• Cocoa powder for dusting (a little goes a long way)

Instructions

1. Crush the Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
2. In a large bowl, mix the Oreo crumbs with softened cream cheese and instant coffee until well combined. Tip: If the mixture feels too sticky, pop it in the fridge for 10 minutes to firm up.
3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes to set. Tip: Wetting your hands slightly prevents the mixture from sticking.
4. In a microwave-safe bowl, melt the chocolate chips with heavy cream in 30-second intervals, stirring until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
5. Dip each frozen Oreo ball into the chocolate mixture, ensuring it’s fully coated, then return to the parchment paper. Sprinkle with cocoa powder before the chocolate sets.
6. Refrigerate the balls for at least 1 hour before serving to allow the chocolate to harden.

You’ll love the contrast between the creamy interior and the crisp chocolate shell, with the coffee flavor shining through. Try serving these on a platter with espresso shots for an adults-only dessert party.

Cherry Cheesecake Oreo Balls

Perfect for any occasion, these Cherry Cheesecake Oreo Balls are a no-bake delight that combines the creamy richness of cheesecake with the crunchy texture of Oreos, all wrapped up in a sweet cherry coating. I stumbled upon this recipe during a lazy Sunday when I was craving something sweet but didn’t want to turn on the oven, and now it’s my go-to for quick desserts.

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original for that classic taste, but feel free to experiment with different flavors.
• 1 package (8 oz) cream cheese, softened – Room temperature is key here for a smooth mixture.
• 1/2 cup powdered sugar – This adds just the right amount of sweetness without overpowering the other flavors.
• 1 teaspoon vanilla extract – A splash of vanilla enhances the cheesecake flavor beautifully.
• 1 cup dried cherries, finely chopped – They add a lovely tartness that balances the sweetness.
• 1 package (12 oz) white chocolate chips – For that irresistible melt-in-your-mouth coating.
• 1 tablespoon coconut oil – This helps thin the chocolate for a smoother dip.

Instructions

1. In a food processor, pulse the Oreo cookies until they’re fine crumbs. No big pieces should remain for the perfect texture.
2. In a large bowl, mix the Oreo crumbs, softened cream cheese, powdered sugar, and vanilla extract until well combined. Tip: Use a hand mixer for a smoother consistency.
3. Fold in the finely chopped dried cherries until evenly distributed throughout the mixture.
4. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Tip: Wet your hands slightly to prevent sticking.
5. Freeze the balls for 30 minutes to firm up, making them easier to dip.
6. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth. Tip: Don’t overheat the chocolate to avoid seizing.
7. Dip each ball into the melted chocolate, ensuring it’s fully coated, then return to the parchment paper to set.
8. Chill in the refrigerator for at least 1 hour before serving to allow the chocolate to harden.

Zesty and sweet, these Cherry Cheesecake Oreo Balls offer a delightful contrast of textures and flavors. Serve them on a platter at your next gathering, or package them up as a sweet gift for someone special.

Butterscotch Oreo Balls

Delightfully easy and irresistibly delicious, these Butterscotch Oreo Balls are my go-to when I need a quick dessert that impresses every time. I remember the first time I made them for a potluck, and they disappeared before I even got to try one!

Ingredients

• 1 package (14.3 oz) Oreo cookies – I like to use the original for that classic taste, but feel free to experiment with different flavors.
• 1 package (8 oz) cream cheese, softened – Room temperature blends smoother, trust me.
• 1 package (11 oz) butterscotch chips – The star of the show, melting these is like liquid gold.
• 1 tbsp shortening – A little secret to getting that perfect, smooth coating.

Instructions

1. Line a baking sheet with parchment paper and set aside. This little step saves so much cleanup time later.
2. In a food processor, pulse the Oreo cookies until they’re fine crumbs. No big pieces here, we want them uniform.
3. Add the softened cream cheese to the Oreo crumbs and pulse until the mixture is fully combined and starts to clump together. It should look like a dark, moist dough.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Pro tip: lightly wet your hands to prevent sticking.
5. Freeze the balls for 15 minutes. This chilling step is crucial for the next part, so don’t skip it.
6. In a microwave-safe bowl, combine the butterscotch chips and shortening. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Be careful not to overheat.
7. Using a fork, dip each Oreo ball into the melted butterscotch, ensuring it’s fully coated. Let the excess drip off before placing it back on the parchment paper.
8. Return the coated balls to the freezer for another 10 minutes to set the butterscotch. Patience is key here.

With their creamy center and crunchy coating, these Butterscotch Oreo Balls are a textural dream. Serve them chilled for a refreshing treat, or get creative by drizzling with melted chocolate for an extra decadent touch.

Conclusion

Kickstart your next celebration with these 22 irresistible Oreo ball recipes, perfect for any occasion! Whether you’re a seasoned baker or trying something new, there’s a treat here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the sweetness on Pinterest. Happy baking!

Bella Bacinos