Oreo Cookie Balls
User Reviews
5
Oreo Cookie Balls
Description
The Oreo Cookie Balls recipe blends the crunch of finely crushed Oreo cookies with the smoothness of cream cheese to form a fudgy filling. These are rolled into bite-sized balls and dipped in melted semi-sweet baking chocolate, which hardens to provide a crisp chocolate shell. Additionally, a caramel sauce made from brown sugar, heavy cream, butter, corn syrup, and vanilla can be drizzled over the balls for extra sweetness and richness.
Making the balls involves mixing crushed cookies and cream cheese until an even texture forms, chilling them to help firm up, and then coating in melted chocolate. Chilling again ensures the coating sets properly. The caramel sauce is prepared by gently cooking the ingredients until thickened and smooth, then optionally garnishing with a sprinkle of kosher salt to balance the sweetness.
These cookie balls store well in the fridge for several weeks and can be frozen for longer storage. They make an adaptable dessert or treat, suitable for serving at gatherings or as an indulgent snack.
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
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
- This recipe yields about 36 cookie balls, each approximately 1 inch in diameter.
- Store the cookie balls covered in the refrigerator for up to 3 to 4 weeks.
- For longer storage, freeze in an airtight container for up to 4 months and thaw at room temperature before serving.
- Caramel sauce can be substituted with store-bought caramel or omitted, depending on preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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