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Reese’s Oreo Balls stacked on a plate, dipped in smooth chocolate with chocolate drizzle and Oreo crumbs, one cut open to show the creamy peanut butter center.
Hannah Cooking

Reese’s Oreo Balls

Rich, no-bake Reese’s Oreo Balls made with crushed Oreos, cream cheese, and peanut butter, dipped in chocolate. Perfect make-ahead party treats that taste like an Oreo truffle meets a peanut butter cup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 40 balls
Course: Dessert, No-Bake Treats
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 36 cookies Oreo cookies filling included
  • 8 oz cream cheese softened
  • ½ cup peanut butter creamy
  • 2 tablespoon powdered sugar optional (up to 4 tbsp)
  • 1 teaspoon vanilla extract optional
  • 16 oz chocolate melting wafers or baking chocolate
  • 1 tablespoon coconut oil optional (up to 2 tbsp)
  • ½ cup mini Reese’s cups chopped (topping)
  • 2 tablespoon Oreo crumbs topping
  • 2 tablespoon peanut butter melted (drizzle)

Equipment

  • Food processor
  • Mixing bowl
  • Cookie Scoop
  • Baking Sheet
  • Microwave-safe bowl
  • Fork or dipping tool

Method
 

  1. Oreos into fine crumbs (food processor works best).
  2. Stir cream cheese and peanut butter until smooth; add Oreo crumbs (plus powdered sugar/vanilla if using) and mix into a thick dough.
  3. Scoop and roll into 1-inch balls; place on parchment-lined tray.
  4. Refrigerate 30–45 minutes (or freeze 15 minutes) until firm.
  5. Melt chocolate in short bursts, stirring often; stir in coconut oil if needed for smoother dipping.
  6. Dip each ball in chocolate, tap off excess, and place back on parchment.
  7. Add chopped Reese’s or Oreo crumbs before chocolate sets; drizzle peanut butter if desired.
  8. Chill until coating is firm, then store refrigerated.

Notes

Store in the fridge up to 1 week or freeze in an airtight container for up to 2 months. Let thaw slightly before serving for best texture.