These rich and festive Christmas Oreo Balls have a creamy, chocolatey Oreo truffle-like center with a delicious chocolate shell. They are easy, no-bake Christmas treats that look beautiful on a holiday dessert platter. In one easy recipe, you have two looks with sprinkles and drizzles that make them perfect for holiday entertaining and Christmas gifting.

What we love about these Christmas Oreo Truffles

If you haven’t made Oreo balls/Oreo truffles before, they are so easy to make. You just crush 36 regular Oreos and combine them with 8 ounces of cream cheese. That’s it! Roll them into 1-inch balls, refrigerate, and then dip in the coating of your choice.

We love these Christmas Oreo Balls because they really are beautiful, festive, and delicious! For variety, we use both white and milk chocolate, with half of each topped with Christmas nonpareil sprinkles, and the other half drizzled in festive green and red candy coating. They are a delicious and pretty treat to add to any Christmas cookie tray or holiday party platter, and they make great homemade gifts.

Looking for some other Christmas treats? Try our Ribbon Cookies, Christmas Sprinkle Cookies, Ginger Crinkle Cookies, Kitchen Sink Cookies, Cherry Bars with Almond Glaze, our Orange Cranberry Cookies with Icing, Caramel Pretzel Chocolate Bark, Peppermint Bark Pretzels, Cranberry Walnut Cookies, Pecan Tassies with Honey, or our Chocolate Butter Toffee with Pecans

What you need to make this Christmas Oreo Balls Recipe

You will need the following ingredients:

Regular Oreos
Cream cheese
Ghirardelli White Vanilla Flavored Melting Wafers or candy melts
Ghirardelli Milk Chocolate Flavored Melting Wafers
Christmas nonpareil sprinkles
Red colored candy melts (I buy the Melt Craft brand from Michael’s Craft Store)
Green colored candy melts (I buy the Melt Craft brand from Michael’s Craft Store)

Christmas Truffles Substitutions

I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:

You can use different-shaped sprinkles.
You can try different filling flavors of Oreos.
You can use dark chocolate in place of the milk chocolate flavor.
I like using a variety of colors with these, but you can simplify and just do the sprinkles without the drizzle, or vice versa, or just one color for the drizzle. You can also dip in just the white chocolate or chocolate.

Step-by-step Instructions

Step 1. Finely crush Oreo cookies in a food processor, or iuse a gallon-sized Ziploc bag with a rolling pin to crush the cookies. Add the cream cheese to the food processor to mix or beat together with an electric or stand mixer. Using a small cookie scoop (about 1 tablespoon of dough), roll the dough into 1-inch balls and place them 1-2 inches apart on the baking sheet. Cover and refrigerate at least one hour.

Step 2. Melt the milk chocolate according to package directions. Dip the Oreo balls in the chocolate and remove with a fork or dipping tool, allowing the excess to drip. Immediately cover half of the balls with the sprinkles. Repeat with the white chocolate, double coating if desired before topping with sprinkles.

Step 3. Once the white chocolate-coated balls have set for 5-10 minutes, melt the red candy according to the package directions in a small microwaveable bowl. Let cool for 5 minutes and place the melted candy in a small Ziploc bag, remove any extra air, and seal it. Cut a very small hole in a corner of the bag. Squeeze the bag and drizzle the red melted candy back and forth horizontally over the top of an Oreo ball that doesn’t have sprinkles, one at a time, until all the remaining white chocolate and milk chocolate balls with no sprinkles have the drizzle. Repeat this step with the green candy, drizzling the green candy over the red coating.

Step 4: Place the baking sheet in the fridge with all the Oreo balls to set for about 1 hour. Serve immediately or place in an airtight container in the fridge for up to 2 weeks.

Tips

I love using a small (1 tablespoon) cookie scoop to scoop the dough and roll into balls. It makes the Oreo balls uniform in size, and it is easy to use.
If you would like to try using a dipping tool, rather than a fork, these candy dipping tools are good for Oreo balls.
I really like the flavor of the Ghirardelli melting wafers. I used the White Chocolate and Milk Chocolate

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Frequently Asked Questions

Can Oreo Balls be made in advance?

Oreo Balls can last up to 2 weeks stored in an airtight container in the fridge and can absolutely be made in advance. You can roll the balls and store them in advance before dipping them, and dip them the day you are serving them or the day before. You can also store the finished Oreo balls in an airtight container in the fridge for up to two weeks.

How do I store Oreo Balls?

a. Store the Oreo Balls in an airtight container in the fridge in a single layer for up to 2 weeks. I use a Tupperware container and use waxed paper to separate the layers if I need to stack them so they don’t stick together.
b. These freeze really well and can be stored in an airtight container in the freezer for up to 2-3 months. Thaw in the fridge overnight before serving.

Christmas Oreo Balls

Recipe by Risa

0.0 from 0 votes

Course: DessertCuisine: American

Prep time

minutes

Setting time

2-48

hours

Serving Size

40-44

Oreo balls

Ingredients

36 Regular Oreo cookies (not Double Stuf)
8 ounces Full-fat brick cream cheese, softened
10 ounces Package of White Vanilla Flavored Melting Wafers (I use Ghirardelli brand).
10 ounces Package of Milk Chocolate Melting Wafers (I use Ghirardelli brand.
Christmas nonpareil sprinkles
12 ounces Red colored candy melts (I buy the Melt Craft brand from Michael’s Craft Store)
12 ounces Green colored candy melts (I buy the Melt Craft brand from Michael’s Craft Store)

Directions

Line 2 baking sheets with parchment paper, one to use when making the Oreo balls, and one to use when dipping them.
Finely crush Oreo cookies in a food processor, or if you don’t have one, use a gallon-sized Ziploc bag with a rolling pin to crush the cookies.
Add the cream cheese to the food processor to mix together if your food processor is big enough, or beat together with an electric or stand mixer.
Using a small cookie scoop (about 1 tablespoon of dough), roll the dough into 1-inch balls and place them 1-2 inches apart on the baking sheet. Loosely cover the dough and refrigerate for at least one hour or for up to 2 days. You want the balls cold so they don’t fall apart when dipped in the warm melted candy.
Starting with the milk chocolate candy, melt the candy wafers in the microwave in a 2-cup measuring cup (it’s a nice size for dipping) according to the package directions, making sure to heat in 15-30 second intervals at a lower power. Wait 3-5 minutes for the candy to cool so it’s not too hot when dipping.
Half of the balls will be dipped in milk chocolate, and then half of those are covered with nonpareil sprinkles, and the other half drizzled with red and green candy melts.
For the dipping, use your second prepared baking sheet. Working in small batches to keep the other Oreo balls chilled, dip an Oreo ball into the melted candy one at a time, and turn it as needed to make sure it is completely covered. Using a candy dipping tool or a fork, gently lift the Oreo ball out with the fork prongs underneath the ball and tap the fork or tool against the side of the cup to help the excess chocolate drip off. I lightly drag the bottom of the Oreo ball over the measuring cup to release extra coating on the bottom of the Oreo ball. Take a clean toothpick and slide it across the top of the fork to release the coated ball and place it on the prepared baking sheet. For a spiral dipping tool, turn it upside down to release it.
Immediately sprinkle a few nonpareil sprinkles on top of the coated ball while it is still wet. Continue this process, repeating steps 7 & 8, one at a time, with half of the milk chocolate-coated balls. Reserve the other half for the drizzle.
After dipping half of the Oreo balls in milk chocolate, repeat steps 5-8 with the white chocolate candy. If you want a thicker coating on the white chocolate balls so the Oreo filling doesn’t show through, before sprinkling with sprinkles, coat them each once more in chocolate, one at a time, and immediately sprinkle nonpareils on half of the white chocolate balls.
Once the white chocolate-coated balls have set for 5-10 minutes, melt the red candy according to the package directions in a small microwaveable bowl. Let cool for 5 minutes and place the melted candy in a small Ziploc bag, remove any extra air, and seal it. Cut a very small hole in a corner of the bag. Squeeze the bag and drizzle the red melted candy back and forth horizontally over the top of an Oreo ball that doesn’t have sprinkles, one at a time, until all the remaining white chocolate and milk chocolate balls with no sprinkles have the drizzle. Repeat this step with the green candy, drizzling the green candy over the red coating.
Place the baking sheet in the fridge with all the Oreo balls to set for about 1 hour. Serve immediately or place in an airtight container in the fridge for up to 2 weeks.

Notes

Sprinkle the dipped Oreo balls with sprinkles right after dipping, while the melted candy is wet, to make sure the sprinkles stick to the melted candy.
If the candy starts to thicken while you are dipping, reheat for 10-15 seconds, stir, and continue dipping. Never add liquids to the candy melts, as it can cause the candy to seize. If needed, you can add 1-2 teaspoons of vegetable shortening to the candy to thin.
Either waxed paper or parchment paper can be used to line your baking sheets. I slightly prefer the parchment paper. I definitely recommend using either to ensure the Oreo balls don’t stick to the pan and for easier cleanup.
To prevent the candy from overheating, always melt the candy at 50% power in your microwave. After the first 30 seconds of heating, only heat in 15-second intervals and stir well in between each interval. The candy continues to melt while being stirred.
I like using a variety of colors with these, but you can simplify and just do the sprinkles without the drizzle, or vice versa, or just one color for the drizzle. You can also dip in just the white chocolate or chocolate.