Oreo Cookie Balls
User Reviews
5.0
39 reviews
Excellent
Oreo Cookie Balls
Report
The ultimate Oreo Cookie Balls recipe is right here, waiting to be rolled into your family’s holiday cookie line-up.
Share:
Ingredients
For the Oreo cookie balls:
- 1 (14.3 ounce) package Oreo cookies (36 cookies)
- 8 ounces cream cheese softened
- 4 (4 ounce) boxes semi-sweet baking chocolate melted
For the caramel sauce (see note 1):
- 3/4 cup plus 2 tablespoons heavy cream
- 1 cup brown sugar packed
- 1/2 cup light corn syrup
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- kosher salt for garnish, optional
Add to Shopping List
Instructions
To make the Oreo cookie balls:
- In a food processor or by hand, finely crush cookies. Add cream cheese and mix until evenly combined (filling should have a fudgy texture and appearance). Shape into 36 (1-inch) balls. Freeze 10 minutes.
- Meanwhile, set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments.
- Using a spoon, carefully roll chilled balls in melted chocolate. Place in single layer in baking sheet lined with parchment or a silicone mat. Refrigerate at least 30 minutes or until firm.
To make the caramel sauce:
- In a large Dutch oven or large heavy-bottomed saucepan over medium heat, combine the heavy cream, brown sugar, corn syrup, butter, and salt. Stir constantly with a wooden spoon until butter is melted.
- Using a pastry brush dipped in water, brush the sides of the pan and place a candy thermometer into the mixture, ensuring it does not touch the bottom of the pan. Without stirring, allow the mixture to cook until mixture reaches 235 degrees, about 8-10 minutes. Remove from heat and gently stir in vanilla. Do not over-stir. Allow mixture to cool and thicken, about 10-15 minutes.
- Drizzle cookie balls with caramel sauce and sprinkle with sea salt, if desired. Chill until firm, about 30 minutes longer.
Notes
- Caramel sauce: This recipe includes our luscious homemade caramel sauce for drizzling, but you could substitute a jar of store-bought (or omit toppings entirely or choose something else; please see Recipe Tips and Variations for lots of ideas).
- Yield: This recipe will make about 36 cookie balls depending on exactly what size you roll them.
- Storage: Store these covered in the refrigerator (or on your patio in winter if you live in a cold climate) for 3 to 4 weeks.
- Freezer: Freeze in an airtight container for up to 4 months. Thaw at room temperature.
Nutrition Information
Show Details
Serving
1ball
Calories
73kcal
(4%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
12mg
(4%)
Sodium
48mg
(2%)
Potassium
20mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
141IU
(3%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookie balls
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 73kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 48mg | 2% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
Other Recipes
You'll Also Love
