These Christmas Oreo Balls are an easy, no-bake holiday dessert that’s rich, creamy, and irresistibly festive. Crushed chocolate sandwich cookies are blended with softened cream cheese to form a soft, fudgy center, then dipped in melted chocolate and decorated with holiday sprinkles. They’re perfect for cookie exchanges, holiday dessert tables, or as edible gifts, and they can be made in under an hour with minimal ingredients and no oven required.
Ingredients
- 36 Oreo cookies (or another chocolate sandwich cookie)
- 8 oz cream cheese, softened
- 10 oz dark chocolate or milk chocolate coating
- 10 oz white chocolate coating
- Christmas sprinkles (for decoration)
Instructions
- Place the Oreo cookies in a food processor and grind them into fine crumbs.
- Add the softened cream cheese to the crumbs and blend until a thick, sticky dough forms.
- Transfer the mixture to a bowl and mix with a spatula until smooth.
- Line a baking sheet with parchment paper.
- Scoop about 1½ tablespoons of the mixture for each ball and roll it into a smooth round shape.
- Place the balls on the prepared baking sheet and chill in the refrigerator or freezer for about 30 minutes to firm up.
- Melt the dark chocolate coating until smooth, then dip about half of the chilled balls into it, tapping off any excess chocolate.
- Immediately sprinkle the dipped balls with Christmas sprinkles before the chocolate sets.
- Melt the white chocolate coating until silky, then dip the remaining Oreo balls into it.
- Add sprinkles to these balls as well, pressing gently so they stick.
- Return all the coated balls to the lined sheet and chill until the chocolate is fully set.
Recipe Info
- Prep Time: 15 minutes
- Chill Time: About 30 minutes
- Total Time: Around 45 minutes
- Servings: About 24–30 balls
- Cuisine: American
- Course: Dessert
Tips & Variations
- For a peppermint twist, add a little peppermint extract to the Oreo dough.
- Use different colored candy melts instead of just dark/white chocolate for extra festivity.
- Freeze the balls before dipping to make coating easier and cleaner.
- Add crushed candy canes or colored sugar along with the sprinkles for more texture.
- Store leftovers in the fridge in an airtight container for up to one week.
Approximate Nutrition
(Per ball, estimate)
- Calories: ~200–220
- Carbohydrates: ~20–25 g
- Protein: ~2–3 g
- Fat: ~10–14 g
- Fiber: ~1 g
Ingredients
Method
- Place the Oreo cookies in a food processor and grind them into fine crumbs.
- Add the softened cream cheese to the crumbs and blend until a thick, sticky dough forms.
- Transfer the mixture to a bowl and mix with a spatula until smooth.
- Line a baking sheet with parchment paper.
- Scoop about 1½ tablespoons of the mixture for each ball and roll it into a smooth round shape.
- Place the balls on the prepared baking sheet and chill in the refrigerator or freezer for about 30 minutes to firm up.
- Melt the dark chocolate coating until smooth, then dip about half of the chilled balls into it, tapping off any excess chocolate.
- Immediately sprinkle the dipped balls with Christmas sprinkles before the chocolate sets.
- Melt the white chocolate coating until silky, then dip the remaining Oreo balls into it.
- Add sprinkles to these balls as well, pressing gently so they stick.
- Return all the coated balls to the lined sheet and chill until the chocolate is fully set.
Notes
- Calories: ~200–220
- Carbohydrates: ~20–25 g
- Protein: ~2–3 g
- Fat: ~10–14 g
- Fiber: ~1 g
FAQs
- Can I make these ahead of time?
Yes — you can prepare the balls and store them chilled for several days before serving. - How do I prevent the chocolate from cracking?
Don’t dip the balls while they’re too cold straight from the freezer; let them warm slightly so the coating adheres smoothly. - Can I freeze these?
Yes — freeze them in a sealed container and thaw in the fridge before serving. - What else can I use for decoration?
Try crushed peppermint, edible glitter, or colored icing drizzle.
