Sweet Spot

Sweet Spot: Oreo Balls

*** This post was originally published on December 3, 2016 on Erynn Loves Books’ first home, gobbleupbooks.wordpress.com with the title “Saturday Sweet Spot: Oreo Balls” in a slightly edited form***

For my second Sweet Spot, I decided to make a super simple dessert as I have spent most of my weekend thus far moving into my new place and getting things situated there. I didn’t have a lot of time or energy but have been battling a wicked sweet tooth for days so I wanted a recipe that was not only simple but also satisfying.

No-bake, three ingredient Oreo Balls certainly fit that bill. My husband and I whipped up our batch in about an half hour, let them chill in the fridge for about 15 minutes and sat down to watch the second half of the last season of Gilmore Girls. It was a perfectly sweet Saturday afternoon.

Oreo balls are a great option for Christmas cookie exchanges, especially for those who claim they “can’t bake.” Oreo balls have been a staple in my Christmas cookie repertoire for about four years and I almost always make a double batch. No one can resist the decadent, tiny little sweets! Oreo balls can be dressed up by using different colors/types of chocolate to drizzle overtop the balls or by adding extra oreo cookie crumbs for decoration.

Without further ado, here is the classic oreo ball recipe I follow every time.

Oreo Balls


One package Oreos     [I used Double Stuf]

1 package (8 oz) cream cheese, softened

Chocolate chips (Semi-sweet or white chocolate recommended)


  1. Place the oreos into a large ziploc bag and crush finely, or place into a food processor to break them instead.
  2. Put the oreos into a large bowl and add the cream cheese.
  3. Mix well, making sure that the cream cheese is fairly evenly distributed among the cookie crumbs.
  4. Melt your dipping chocolate in a double boiler or in the microwave [20 seconds at 50% power, stir, then 10 seconds at 50% power repeated after stirring until the chips are melted].
  5. Form the oreo/cream cheese mixture into small balls.
  6. Cover in melted chocolate and place onto a baking sheet lined with foil or parchment paper.
  7. If desired, drizzle milk chocolate over the white chocolate balls and white chocolate over the semi-sweet balls for visual (and tasty) effect.
  8. Let chill in the fridge or freezer for at least 15 minutes before serving.


I hope you enjoyed reading my second Sweet Spot. If you have any questions, please reach out in the comments below. Do you make oreo balls? How do you decorate them?

Happy Reading (& eating)!!!



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