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.
Pin Share Print Servings: 40 balls
Calories: 120kcal
Cost: $12–$16
Equipment
- Food processor
- Mixing bowl
- Cookie Scoop
- Baking Sheet
- Microwave-safe bowl
- Fork or dipping tool
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)
Instructions
- Oreos into fine crumbs (food processor works best).
- Stir cream cheese and peanut butter until smooth; add Oreo crumbs (plus powdered sugar/vanilla if using) and mix into a thick dough.
- Scoop and roll into 1-inch balls; place on parchment-lined tray.
- Refrigerate 30–45 minutes (or freeze 15 minutes) until firm.
- Melt chocolate in short bursts, stirring often; stir in coconut oil if needed for smoother dipping.
- Dip each ball in chocolate, tap off excess, and place back on parchment.
- Add chopped Reese’s or Oreo crumbs before chocolate sets; drizzle peanut butter if desired.
- 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.
Nutrition
Serving: 1ball | Calories: 120kcal (6%) | Carbohydrates: 12g (4%) | Protein: 2g (4%) | Fat: 8g (12%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg (2%) | Sodium: 85mg (4%) | Potassium: 70mg (2%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 2IU | Calcium: 2mg | Iron: 4mg (22%)