Oreo Balls with Cream Cheese and a Chocolate Coating
Make no-bake Oreo balls with cream cheese and chocolate. Learn how to crush, chill and dip the filling for a smooth coating and firm centers.
Servings 48 balls
Calories 105kcal
Equipment
- Food processor
- Mixing bowl
- Baking Sheet
- Parchment paper
- Microwave-safe bowl
Ingredients
Cookies
- 1 package chocolate sandwich cookies approximately 36 cookies
Cream Cheese
- 8 ounces brick-style cream cheese softened to room temperature
Chocolate
- 16 ounces semi-sweet chocolate melting wafers
Instructions
- Place the chocolate sandwich cookies into a food processor and pulse until they become fine, uniform crumbs.
- In a large mixing bowl, combine the remaining cookie crumbs and the softened cream cheese.
- Line a large baking sheet with parchment paper or wax paper for easy removal.
- Scoop the mixture and roll between your palms to form 1-inch diameter balls, approximately 1 tablespoon of dough per ball.
- Transfer the baking sheet to the freezer for 10 to 15 minutes.
- While the centers are chilling, place the chocolate melting wafers in a microwave-safe bowl.
- Remove the balls from the freezer and dip them in the melted chocolate.
- Place the coated ball back onto the parchment paper.
- Refrigerate the tray for at least 60 minutes to allow the chocolate shell to snap and the centers to set perfectly.
Notes
Nutritional information:
- Calories: 105
- Protein: 1g
- Carbohydrates: 11g
- Fat: 6.5g
- Saturated fat: 3.5g
- Cholesterol: 5mg
- Sodium: 65mg
- Potassium: 0mg
- Fiber: 0.5g
- Sugar: 9.5g