I really hate the name “Oreo Balls” for a delicious and decadent dessert such as the one pictured below. But alas, is there any name more appropriate for Oreos mixed with cream cheese and rolled into ball form, and smothered in chocolate? I’ve tried to name them something more sophisticated, something a little more appealing to the senses. I like names such as, “Oreo Truffles”, or “Cookies and Cream Bites”, but these name won’t seem to stick among my friends and family who adore them so. Maybe one day they will be as infamous as my Grandma’s shortbread cookies, aka “Grandma’s Balls”. I can only hope.
So here is the easy, five-step recipe that everyone thinks is so magical. I don’t really know why people are impressed when I make this recipe, because I’m telling you it is so easy. As long as you have the three simple ingredients and a food processor, you’re good to go. Also, don’t be like me and eat the Oreo mixture before you make the actual balls. It scares me to think how many Oreos I’m actually eating every time I sneak a glob of Oreo Ball dough. Whatever.
Here are your ingredients. I know it’s a lot to keep track of.
The staples for a well-rounded diet.
Food process your Oreos into crumbs. If you don’t have a food processor, you can put the Oreos into a Ziplock bag and crush them with a roller or by hand. Also, you should probably get a food processor, so you can do things like make seven different varieties of hummus from scratch, like my housemates and I did back in ’11. But that is another tale for another time.
I could marry this little appliance.
Blend the crumbs with the cream cheese. And no, I don’t care if you use Philadelphia brand or store brand, it will not make a difference. There is absolutely no way to screw this recipe up, even if you used Jalapeño and Chive Sundried Tomato cream cheese. (Actually don’t do that. But you know what I’m trying to say). Also that is an imaginary cream cheese flavor that should probably be a real thing. If any of you readers are in the cream cheese-making business, we’ll talk later.
After sampling the cookie-cream cheese mixture (you know… to taste test), roll these suckers into balls and pop them in the freezer. Do not skip the freezer step! Chilling the dough makes all the difference when it’s time for the final step.
Perfect balls.
After you chill the dough in the freezer for about an hour, it’s time to get messy. Melt your chocolate chips in a sauce pan on low-medium heat, stirring constantly. I tend to use semi-sweet chocolate, but milk or dark would work perfectly as well.
Yum?
Roll your balls in chocolate (is that a weird thing to tell you to do?). And obviously top them with sprinkles, peanut butter, white chocolate drizzle, or anything else your little heart desires. I will repeat: there is no way to mess these up. 
Lastly, freeze these morsels of magic for about another hour (or until you can’t wait any longer, so probably like 7 minutes tops). According to the masses who’ve tried these time and time again, popular opinion says they are best frozen (I agree). Some like them room temperature or refrigerated, and maybe some weirdos even like to microwave them. Who knows. Enjoy each ball and pretend that when you eat five in a row you aren’t really eating 10 Oreos and a third of a bar of cream cheese.
Recipe
Ingredients
- 1 8 oz bar cream cheese, softened
- 1 package of Oreos
- 2 cups of semi-sweet chocolate
Directions
Food process Oreos and place into mixing bowl. Combine well with bar of softened cream cheese. Roll mixture into one-inch balls and place balls in freezer for about an hour.
Melt chocolate in nonstick saucepan over low-medium heat. Carefully roll each ball in melted chocolate so that each ball is covered. Place on nonstick baking pan, and sprinkle with melted peanut butter, white chocolate, mini chocolate chips, or sprinkles. Enjoy!
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