These Halloween Oreo Balls will be the hit of your party. Combining Oreo cookies, cream cheese, and melted chocolate, these little treats are simple to decorate and delicious to eat!
Halloween is the perfect time to bring out all the fun desserts. Make a spread and include some Halloween Dirt Cups, Witch Hat Peanut Butter Cookies, a Frankenstein Cookie, and the best Gourmet Caramel Apples!
Reasons to love Oreo Truffles
Oreo Truffles really are the simplest sweet treat to make.
- A huge hit for both adults and kids alike. I mean, who can resist Oreos, cream cheese, and chocolate?
- Adaptable. You can also adapt these for literally any occasion! Use either milk chocolate, dark chocolate, or white chocolate, and then add any type of sprinkles to the top. SO many choices!
- Simple to make. With only three ingredients plus sprinkles, these are unbelievably simple to whip up. Make sure you take the time to freeze them before rolling in chocolate though. Makes for a easier process!
- Kids can help. If you have kiddos at home, you should definitely consider letting them help roll the balls and add the sprinkles. What a fun activity to share with little ones, right?!
- Melt-in-your-mouth delicious! Yup, they’re really good. Like REALLY good! Make them soon, and see for yourself!
Ingredients needed for Halloween Oreo Balls:
A super simple list of ingredients for a super delicious sweet treat! 😀
- Oreo Cookies – I used one regular sized package of Oreo cookies, NOT double stuffed.
- Cream Cheese – Set your cream cheese out on the counter in advance to soften.
- Chocolate – Use any brand you want. I prefer the Ghirardelli melting wafers. A regular almond bark is fine too.
- Sprinkles – I used Halloween sprinkles for this recipe. Feel free to use other sprinkles for different occasions!
How to make Halloween Oreo Balls:
- Use a food processor to grind up the Oreos.
- Then use a hand mixer to mix the cream cheese with the Oreo crumbs.
- Use your hands to form mixture into balls. Place on a baking sheet lined with parchment paper.
- Quick freeze the balls to make handling them easier.
- Melt the chocolate.
- Dip frozen cookie balls into chocolate, coat well, and shake some sprinkles on top (quickly before the chocolate sets). Set back on baking sheet.
- Store in refrigerator or freezer.
- EAT (and share)!
- Use a food processor. It’s way easier to use a food processor to crush the cookies. However, you could also use a rolling pin if that’s what you have for supplies. Either will work!
- Do a quick freeze. After rolling the balls, make sure you do a quick freeze. Just place them on a baking sheet lined with parchment paper and freeze for at least 30 minutes. This will make the rolling in chocolate process much easier. In fact, you could take a few out, roll them in chocolate, and then take more out.
- Use 50% power to melt chocolate. Make sure you use 50 percent power to melt the chocolate to avoid burning it! I melt it in 30 second increments, stirring, and then melting again.
- Shake off excess chocolate. After dipping the balls in chocolate, try to shake off excess as you go. I often use a dipping tool or a couple of spoons work too.
- Work quickly. After you dip each Oreo ball, add sprinkles or decorations right away. The chocolate sets very fast, so it’s important to work quickly!
- Share! I love sharing these with friends and neighbors, or with Mike’s coworkers. They are always a huge hit!
Storing and Freezing – I recommend keeping these in the refrigerator OR freezer. You can eat them cold out of either one!
Kitchen Tools Used: (affiliate links)
Halloween Oreo Balls
- 14.3 oz. Oreo cookies – regular, not double stuffed
- 8 oz. cream cheese – softened to room temperature
- 16 oz. melting chocolate
- sprinkles – use whatever you like
- Pulse Oreos in food processor until they resemble course crumbles. Add crumbs to separate mixing bowl.
- Add the cream cheese to the bowl. Use a hand mixer to combine the Oreo crumbs and the cream cheese.
- Use your hands to roll the mixture into small 1-inch balls. Place on a baking sheet lined with parchment paper, and then freeze for 30 minutes or until hardened.
- Melt the chocolate in the microwave for about two minutes (stirring every 30 seconds) using only 50% power. The chocolate should be smooth and creamy. Don't burn!
- Dip the cookie balls in the chocolate, rolling around in the chocolate until they are completely covered. Lift it out using a a spoon (or a dipping tool), and place on baking sheet lined with parchment paper. Decorate with sprinkles (quickly, before the chocolate sets).
- Place cookie sheet in freezer for about another hour to freeze truffles. Then stack them in airtight container and store in either the refrigerator or freezer.