Christmas Oreo Balls are the exact kind of holiday treat I reach for when I’ve got people coming over in an hour and the kitchen looks like a snowstorm hit it. They’re quick, they’re cute, and everyone thinks you spent way more time on them than you did. If you’ve never made them before, you’re in for a happy surprise. The process is simple, the ingredients are basic, and the flavor is pure cookies-and-cream joy. You can decorate them a dozen fun ways and they still look festive. Let’s make a batch of Deliciously Easy Christmas Oreo Balls that’ll disappear from the plate faster than you can say one more for the road.
Why You’ll Love This Recipe
What makes them a holiday hero
Here’s the real-life magic. You only need a few basics, no oven, and about 30 minutes of hands-on time. These little truffles are soft and creamy inside, snappy and chocolatey on the outside, and they take well to sprinkles, crushed candy canes, or even a drizzle of colored chocolate. So if you like treats that look impressive without testing your patience, Deliciously Easy Christmas Oreo Balls are for you.
The Story Behind This Recipe
Here’s why I love this Deliciously Easy Christmas Oreo Balls: it’s budget-friendly and it tastes like a weekend dinner. Christmas Oreo Balls are the exact kind of holiday treat I reach for when I’ve got people coming over in an hour and the kitchen looks…
They’re also budget-friendly. A pack of sandwich cookies, a block of cream cheese, some melting chocolate, and you’re halfway to hosting hero. Make them the night before and stash in the fridge. The flavor gets even better as they set. If you’re planning a dessert spread, these pair perfectly with other festive bites. I keep a running list of holiday sweets ideas, and if you’re the plan-ahead type, you’ll love browsing the rest of my seasonal favorites in the Christmas collection here.
“I brought a plate of Oreo balls to my office party, and people asked what bakery I used. When I said I made them in 20 minutes, I saw a few jaws drop.”
Want a similar vibe with a different twist? These easy Christmas chocolate bark bars look bright on a cookie tray next to truffles and cookies, and they’re just as simple.
How to Make Oreo Balls
Ingredients
- 36 chocolate sandwich cookies, classic chocolate flavor
- 8 ounces cream cheese, softened to room temperature
- 12 to 16 ounces melting chocolate or almond bark for coating
- Optional decorations: holiday sprinkles, crushed candy canes, white chocolate drizzle
- Pinch of salt to balance sweetness
Step-by-step directions
- Crush the cookies: Add cookies to a food processor and pulse until they’re fine crumbs. No processor? Put them in a heavy zip-top bag and use a rolling pin. You want sandy crumbs with no big chunks.
- Mix with cream cheese: In a bowl, combine cookie crumbs with cream cheese and a pinch of salt. Stir or knead until it becomes a thick, uniform dough. It should feel like a dense brownie batter.
- Roll: Scoop about 1 tablespoon of dough per ball, roll between your palms, and place on a parchment-lined sheet. Aim for uniform size so they chill and dip evenly.
- Chill: Pop the tray into the freezer for 15 minutes or the fridge for 30 minutes. Chilled balls = easier dipping and smoother coatings.
- Coat: Melt your chocolate gently in the microwave in short bursts, stirring between each, until smooth and shiny. Dip each ball, remove excess chocolate, and return to the parchment.
- Decorate: While the coating is still wet, add sprinkles or candy cane bits. If drizzling, let the first coat set, then drizzle with a contrasting chocolate.
- Set: Let the chocolate firm up at room temperature or in the fridge for faster results. You’ll get a crisp shell with a creamy truffle center.
If you want more ideas for playful shapes and coatings, you might also enjoy these easy and delicious Oreo cake balls, which use similar ingredients with a fun twist. It’s a great way to switch things up if you make Deliciously Easy Christmas Oreo Balls every year and want a tiny change of pace.
Two quick pro notes: First, make sure your cream cheese is soft. Cold cream cheese can cause streaks. Second, keep the balls cool while you work. If your kitchen is warm, only take a few out at a time for dipping. This little habit makes your finish look bakery-level.
How to Dip Oreo Balls in Chocolate
Dipping options and a neat finish
The dip is where the magic happens. Melt chocolate slowly so it stays smooth. I like using a microwave at 50 to 60 percent power in 20 to 30 second bursts, stirring between each. If the chocolate seems thick, add a tiny spoon of neutral oil. Not much is needed; you’re just aiming for a gentle flow that coats cleanly.
Use a fork or a dipping tool. Drop a chilled ball into the melted chocolate, spoon chocolate over it, then lift it out and tap the fork gently on the bowl rim so extra chocolate falls back in. Slide it onto parchment by nudging it off with a toothpick. If you see a small bald spot, dot it with a little extra chocolate and smooth the top with a swirl. It looks pretty and hides the transfer spot.
Decorations are easiest while the chocolate is still wet. Sprinkle on nonpareils, jimmies, or crushed peppermint right away so they stick. If you’re doing a two-tone drizzle, let the first layer set, then pipe a quick zigzag of white or colored coating. Red and green lines look festive, but gold sprinkles or crushed cookies are striking too. Serve alongside other candy-shop favorites, or keep to a classic trio with cookies, bark, and truffles. If you love a varied dessert board, try setting these next to a pan of buttery toffee like this classic Christmas toffee for crunch beside your soft truffles.
When I’m making a big batch, I break the process into two parts: roll and chill in the morning, dip after lunch. That way the chocolate stays silky and I don’t rush the finish. The result is a tray of Deliciously Easy Christmas Oreo Balls that look neat, taste rich, and don’t take over my day.
Tips for Storing Oreo Balls
These store like a dream. Put them in an airtight container in the fridge and they’ll keep well for about 5 to 7 days. Layer with parchment if you stack them so the chocolate finishes stay pristine. For longer storage, freeze them for up to 2 months. Thaw uncovered in the fridge to prevent moisture from softening the coating. If you’re bringing them to a party, let them sit at room temperature for about 10 to 15 minutes before serving so the centers taste extra creamy.
If your fridge is packed with holiday foods, place the container on a stable shelf where it won’t absorb odors. Chocolate is a little sponge for scents. Also, keep them away from direct heat or super warm rooms. Condensation can form on the chocolate if they go from very cold to very warm quickly. Slow changes help keep the shine.
For party pairings, I like to set a plate of truffles near the drinks station so guests can graze. A bright punch bowl helps pull the table together. If you need an easy sipper, this Christmas punch is a cheerful crowd-pleaser that balances all the sweetness nicely.
Equipment Needed
- Food processor or rolling pin and zip-top bag for crushing cookies
- Mixing bowl and spatula
- Baking sheet lined with parchment paper
- Microwave-safe bowl for melting chocolate
- Fork, toothpick, or dipping tool
- Airtight container for storage
Nothing fancy required here, which is part of the charm. The best add-on is a second baking sheet so you can roll on one tray while the other chills. And parchment is your best friend. It’s the difference between a tidy, smooth bottom and a sticky mess.
Common Questions
Do I need to remove the cream filling from the cookies?
Nope. The filling blends with the cream cheese and helps bind the mixture.
Can I use flavored sandwich cookies?
Yes. Mint or peppermint cookies are amazing for the holidays. You can even use golden cookies for a cake-batter vibe.
How do I keep the chocolate from cracking?
Keep the balls chilled but not rock-hard, and let the chocolate cool slightly before dipping. Extreme temperature changes cause cracks.
What if my coating looks streaky?
The chocolate may have overheated. Melt slowly, stir often, and add a tiny splash of neutral oil if it needs thinning.
How many does one batch make?
Usually around 36 bite-size truffles, depending on how big you roll them.
Ready to Roll Some Joy
When you need a treat that’s quick, pretty, and guaranteed to make people smile, Deliciously Easy Christmas Oreo Balls check every box. They use a handful of simple ingredients, come together fast, and store beautifully, which is clutch during the busiest week of the year. Mix them into a dessert board with bark or toffee, or bring a tidy box as a thoughtful gift. If you want even more holiday baking inspiration, peek at these ideas when you have a minute, like my festive category hub and easy bark above, and save this page for next time you’re craving Deliciously Easy Christmas Oreo Balls.
Want another spin from a fellow home cook? Take a look at this helpful guide to Christmas Oreo Balls for extra tips and variations that might spark new flavors. No matter how you decorate them, I hope these Deliciously Easy Christmas Oreo Balls bring some sweet calm to your kitchen and big smiles to your table.
Christmas Oreo Balls
Ingredients
Method
- Crush the cookies: Add cookies to a food processor and pulse until fine crumbs are achieved. Alternatively, put them in a heavy zip-top bag and use a rolling pin.
- Mix with cream cheese: In a bowl, combine cookie crumbs with cream cheese and a pinch of salt, and mix until it becomes a thick, uniform dough.
- Roll: Scoop about 1 tablespoon of dough per ball, roll them between your palms, and place them on a parchment-lined sheet.
- Chill: Place the tray in the freezer for 15 minutes or in the fridge for 30 minutes.
- Coat: Melt chocolate in the microwave in short bursts, stirring between each, until smooth. Dip each ball into the melted chocolate.
- Remove excess chocolate and return the ball to the parchment.
- Decorate: While coating is wet, add sprinkles or candy cane bits. Drizzle contrasting chocolate if desired.
- Set: Allow the chocolate to firm up at room temperature or in the fridge.
