December 9, 2015

White Chocolate OREO Cookie Balls

White Chocolate OREO Cookie Balls for the Holidays via forkknifeswoon.com

This is a sponsored post in partnership with OREO. All opinions, as always, are my own. Thank you for supporting the brands that support Fork Knife Swoon.


It’s that time of year again: the full-on, holiday cookie-baking bonanza. Those few weeks in December when our oven just can’t catch a break.

Sugar cookies. Shortbread. Chewy molasses cookies. Gingerbread. That’s just my list this week… I’ve gone off the deep, flour-dusted end.

One ‘cookie’ that makes an appearance every year is the classic, and much-loved OREO cookie ball. Have you had them before? If you’ve been reading my blog for a while, you might remember a few Christmases ago, when I shared a dark chocolate peppermint version of these divine little no-bake cookie treats.

White Chocolate OREO Cookie Balls for the Holidays via forkknifeswoon.comWhite Chocolate OREO Cookie Balls for the Holidays via forkknifeswoon.com

These bites of chocolate-y deliciousness barely require a recipe they are so easy to make. All it takes is finely-crushed OREO cookies, cream cheese, and good-quality baking chocolate. Think a mix between a chocolate truffle and rich, chocolate cheesecake, covered in more chocolate, with lots of flavorful OREO vibes throughout.

Which is why, almost without fail, these will be the first to disappear from a holiday dessert table or cookie tray. They are SO good.

White Chocolate OREO Cookie Balls for the Holidays via forkknifeswoon.comWhite Chocolate OREO Cookie Balls for the Holidays via forkknifeswoon.comWhite Chocolate OREO Cookie Balls for the Holidays via forkknifeswoon.com

About the Recipe

Cookie balls are super easy to make. Honestly, the hardest part of the process is simply stopping yourself from devouring the filling before dipping each little truffle in chocolate.

That being said, be sure you don’t skip a couple of important chilling steps: once before rolling the cookie mixture into balls, and the second before dipping the cookie balls in the chocolate coating. Chilled cookie filling is much easier to work with, and the cookie balls will keep their shape (and not fall apart) in the warm, melted chocolate if they’re solidly chilled before dipping.

Once you’ve collected the whomping three ingredients you need (I found everything at my local Fred Meyer store), start with the OREO cookies. Do not let those luscious, dark sandwich cookies tempt you – we need all 36 to make the filling. I like to use a food processor to quickly pulverize the cookies into crumbs (cookie, filling and all), but you could go old-school with a sturdy plastic freezer bag and a rolling pin. Add a brick of softened cream cheese (either full-fat or light will work), blend until thick and creamy, and voila, in minutes, the filling is done.

White Chocolate OREO Cookie Balls for the Holidays via forkknifeswoon.comWhite Chocolate OREO Cookie Balls for the Holidays via forkknifeswoon.com

Pop the mixture in the fridge for a bit, to chill, before scooping and rolling out a few dozen cookie balls. Chill again, this time in the freezer, before dipping the cookie balls in creamy, melted white chocolate. You could of course use milk or dark chocolate if you prefer.

It’s not required, but I’ve found that using a candy dipping tool makes the chocolate coating process even easier. Don’t worry if you don’t have one – you can always use two forks to swirl and coat the cookie balls in chocolate.

White Chocolate OREO Cookie Balls for the Holidays via forkknifeswoon.com

Then, it’s time to decorate! Sprinkle the top of each cookie ball with OREO cookie crumbs, or sprinkles (while the chocolate is still wet). Or, let the chocolate fully set, before drizzling with more melted chocolate or piping on a decorative design in icing.

Refrigerate until ready to serve, and watch as these are devoured in record time! Simple and so delicious!

Print

White Chocolate OREO Cookie Balls

  • Author: Fork Knife Swoon
  • Yield: 48 Cookie Balls 1x

Ingredients

  • 36 OREO cookies
  • 8 oz package brick cream cheese, softened
  • 16 oz white baking chocolate, melted
  • sprinkles, to decorate

Instructions

Make the cookie ball filling:

  1. Pulse together the OREO cookies in a food processor fitted with the blade attachment until finely-crushed. Cut the softened cream cheese into tablespoon-sized pieces and add to the OREO crumbs, pulsing until smooth and completely combined. The mixture will be thick and sticky. Refrigerate for 10-15 minutes until chilled through.
  2. Alternatively, place the OREOS in a plastic freezer bag, and use a rolling pin to finely crush into crumbs. Stir in the softened cream cheese until smooth and completely combined.
  3. Shape into 48 (1-inch) balls. I like to use a small cookie scoop to scoop out uniform cookie balls, then use my hands to gently roll into smooth balls. Freeze for 10 minutes.

To coat and decorate:

  1. Line a sheet pan with parchment paper or a Silpat baking mat. Set aside.
  2. Melt the white chocolate in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment, until the chocolate is completely melted and smooth.
  3. Dip the cookie balls in the melted chocolate, one at a time, using two forks or a candy dipping tool to roll until evenly coated. Let the excess chocolate drip back into the bowl, then transfer the chocolate-covered cookie balls to the prepared pan and let sit until the chocolate is set. Work in batches until all cookie balls are coated.
  4. Drizzle with additional melted chocolate or decorate with sprinkles or OREO crumbs, as desired.
  5. Refrigerate for at least 20 minutes, or until firm. Keep refrigerated.

Notes

You may substitute 16 oz vanilla candy wafers for the white baking chocolate. Melt as directed on the package, stir in 1 Tbsp all-vegetable shortening until smooth. Dip the cookie balls in the candy coating, decorate, then refrigerate until serving.

 

Some of the links in this post may be affiliate links. Making a purchase through one of these links pays me a small referral fee at no added cost to you. These tiny fees add up, and help keep the blog running. Thank you for supporting Fork Knife Swoon!

Make this recipe? Let us know what you think!

Comment Policy: Thank you for taking the time to leave a comment! The most helpful comments include recipe feedback and ratings, along with information on ingredients you may have added or substituted, or advice to other commenters. Disrespectful or abusive comments will be deleted. I do my best to respond to each and every comment, but it may take me a day or two to get back to your question. Thank you so much for following along!

Leave a Comment & Review

This site uses Akismet to reduce spam. Learn how your comment data is processed.

12 Comments

  • Reply
    Elaine
    December 14, 2015 at 8:43 am

    These came out great. Maybe not as pretty as yours Laura but I’m a hack at baking. I think the first time you make something new, it takes a bit longer and you learn some tricks/skillz. For one: I’m double batching next round and I’m betting my chocolate dipping skills will be ever so slightly better as well.

    • Reply
      Laura
      December 14, 2015 at 1:28 pm

      I’m so glad you enjoyed these, Elaine, and thanks for letting me know! The chocolate dipping is definitely the hardest part and takes some practice, for sure. The first few of each batch always come out a bit wonky before I get into the rhythm of it – though the “ugly” ones still make yummy snacks along the way 🙂

  • Reply
    Hofterzielbeek
    December 11, 2015 at 5:00 am

    ​​Wow!!! It looks so delicious, I can’t just wait having these yummy looking chocolate ​​Oreo cookie balls.​ ​I ​fell in love with these ​cookie​s ​​at first sight 🙂

    • Reply
      Laura
      December 11, 2015 at 10:26 am

      Thank you so much for your comment! I think you’ll love these 🙂

  • Reply
    Joan
    December 10, 2015 at 6:47 pm

    Your photography is so beautiful. These look so festive and amazing!

    • Reply
      Laura
      December 11, 2015 at 10:24 am

      Thank you so much, Joan! 🙂

  • Reply
    Michael Nelson
    December 10, 2015 at 3:01 pm

    I can’t wait to try these this weekend!

    • Reply
      Laura
      December 11, 2015 at 10:24 am

      Thanks, Michael! Hope you enjoy!

  • Reply
    Elaine
    December 10, 2015 at 9:40 am

    I plan on making these and wondered how they will fair if taken out of the fridge (final step) and packaged to give as gifts. Bad idea? Need to always be refrigerated? Thanks

    • Reply
      Laura
      December 10, 2015 at 9:47 am

      Hi, Elaine! Once the chocolate sets, they should be fine to package up for gifting, and I would say they could be left out of the refrigerator for an hour or two no problem. Really, the only concern is the cream cheese, so just use your judgement. I personally would be fine with having these out on a dessert table for a couple of hours at a party, or while wrapping/transporting for gifts. I’d just make sure the recipient stores them in the fridge 🙂 Hope that helps! Enjoy!

  • Reply
    jenna @ just j.faye
    December 9, 2015 at 7:39 pm

    I am so obsessed with these – both amazing and delicious!! My mom makes these every year. Some of my siblings call them Snowman Poop, but my mom makes sure to cal them Oreo Truffles. HA. I can’t wait to have one (or 5) this Christmas!

    • Reply
      Laura
      December 9, 2015 at 10:42 pm

      Haha that’s a pretty great name for them 🙂 I can never have just one! Thanks, Jenna!!