Instructions
Line a baking sheet with parchment paper and set it aside. Make sure you have some space on your work surface; the mixture comes together quickly once you start rolling.
Place the Oreo cookies (filling included) in a food processor and grind them into very fine crumbs. If you don’t have a food processor, place the cookies in a large bag and crush them with a rolling pin until they are finely crumbled, with no large chunks remaining.
Transfer the Oreo crumbs to a bowl. Add the softened cream cheese. Mix with a sturdy spoon or clean hands until the cream cheese is fully incorporated into the crumbs and you have a thick, smooth mixture with no streaks of cream cheese.
Take about one tablespoon of the mixture at a time and roll it between your palms to form smooth, bite-sized balls. Place each ball on the prepared baking sheet, spacing them slightly apart so they don’t stick to each other. Once all the Oreo balls are rolled, place the baking sheet in the refrigerator for at least 30 minutes, or in the freezer for about 15 minutes, until the balls are firm. This helps them hold their shape when you dip them in chocolate.
Towards the end of the chilling time, place the chocolate pieces (or melting wafers) in a microwave-safe bowl. Heat in the microwave in 20–30 second intervals, stirring after each pause, until the chocolate is completely melted and smooth. Be careful not to overheat; stop heating as soon as most of the pieces have melted, and let the residual heat finish the job while you stir.
Drop a few Oreo balls at a time into the melted chocolate. Gently roll each one with a fork until it is completely coated, then lift it out and let the excess chocolate drip back into the bowl. Carefully slide the coated ball back onto the lined baking sheet. Repeat with the remaining balls, reheating the chocolate briefly if it starts to thicken.
Once all the Oreo balls are coated, return the baking sheet to the refrigerator and chill for at least 30 minutes, or until the chocolate has set and feels firm.
Once the chocolate has set, transfer the Oreo balls to a patterned ceramic plate for serving. Store in an airtight container in the refrigerator until ready to serve. They are best served cold and keep well for up to 5 days.
Adjustments and variations
These are easy to customize for picky eaters or different taste preferences while remaining heart-healthy. Try using different Oreo flavors, such as Golden or Mint, to put a new spin on the classic—kids often love the Golden version because it tastes like birthday cake. If your group prefers milder chocolate, use milk chocolate pieces; for a deeper flavor, choose dark chocolate. For a little extra flavor without adding to the ingredient list, reserve a tablespoon of Oreo crumbs before mixing and sprinkle them over the freshly made balls while the chocolate is still wet. If you need to prepare them in advance for a busy weekend, you can roll the balls and freeze them on a tray (uncovered), then dip them in chocolate on the day you plan to serve them. Keep your little helpers busy by letting them roll the dough balls while you handle the hot chocolate, or have them “decorate” by gently pressing the balls into any leftover crumbs on the plate after the chocolate has set. If your home is warm or it’s summertime, store them in the coldest part of the fridge so they stay firm and don’t get sticky on the plate.
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