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Oreo Balls

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Delicious truffle-like treats that capture the nostalgia of classic Oreo cookies, perfect for any occasion.

Ingredients

Scale
  • 30 (340g) regular or gluten-free Oreo cookies
  • 3 tablespoons (45g) unsalted butter, melted and cooled
  • 2–5 tablespoons whole milk
  • 8 ounces (225g) dark, semi-sweet, or white chocolate, chopped
  • 1 teaspoon vegetable oil (optional)

Instructions

  1. Prepare your surface: Line a medium-sized baking sheet or cutting board with parchment paper and set aside.
  2. Grind the Oreos: In the bowl of a large food processor, add in the Oreos (WITH the filling). Grind until the Oreos become very fine and crumbly.
  3. Combine crumbs with butter: Add your melted butter and 2 tablespoons of milk to the Oreo crumbs. Pulse the mixture until it’s well moistened and sticks together without crumbling. If needed, pulse in more milk, 1 tablespoon at a time, until the mixture comes together.
  4. Shape the Oreo balls: Scoop out 1 tablespoon-sized portions and roll between your hands into a smooth ball. Arrange on your parchment-lined baking sheet.
  5. Adjust consistency if needed: If you find the mixture is too crumbly to roll, blend in some more milk and try again. If you accidentally add too much milk and the mixture is too sticky to roll, scoop out the portions and drop them onto your baking sheet, then chill in the freezer for 5-10 minutes or until firm enough to roll smoothly.
  6. Chill the Oreo balls: Place the Oreo balls in the freezer to chill for at least 15 minutes or until solid before dipping in chocolate.
  7. Melt the chocolate: Melt chocolate in your microwave or on the stove over a double boiler. To melt in your microwave, place the chopped chocolate in a microwave-safe bowl and heat in 10-second bursts, stirring after each one until melted and smooth. To melt on your stovetop, fill a pot with 1 inch of water, bring to a simmer, reduce the heat, and place the chocolate in a heat-safe bowl over the pot until melted.
  8. Add oil to chocolate (optional): If using, mix oil into the melted chocolate and set aside for 5 minutes to cool slightly. If the chocolate is too hot, it can melt the Oreo balls!
  9. Dip the Oreo balls: Drop one Oreo ball into the melted chocolate and quickly toss to coat. Use a fork or chocolate dipping utensil to lift the ball up and gently shake over the bowl to allow the excess chocolate to drip off.
  10. Return to parchment: Place the chocolate-dipped Oreo ball back onto your parchment-lined baking sheet. Leave the truffles plain, or top with some flaky sea salt or crushed Oreo crumbs while the chocolate is still wet. You can also drizzle the tops with white chocolate after the coating has firmed up. Repeat with the remaining truffles.
  11. Set the chocolate: Chill the Oreo balls in the fridge or freezer until the outside chocolate layer is set. Keep stored in the fridge until ready to serve!

Notes

Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months, separated by parchment paper.

Nutrition

Find it online: https://lunarecipez.com/oreo-balls-recipe/

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