Oreo® Balls

This is a major hit at my house! Made them for Christmas and also for my mother on Mother’s Day! Hint: when mixing Oreos® and cream cheese, do it with your clean hands! Store remaining Oreo® balls in a covered container in the refrigerator.

Original recipe makes 14 servings


1 (14 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
1 (8 ounce) package cream cheese, at room temperature
1 (12 ounce) package vanilla-flavored almond bark, or as needed

  • PREP

    20 mins


    1 hr 30 mins


  1. Line a baking sheet with parchment paper.
  2. Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.
  3. Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  4. Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.


Calories: 319 kcal
Carbohydrates: 35.1 g
Cholesterol: 23 mg
Fat: 18.8 g
Fiber: 0.9 g
Protein: 4.1 g
Sodium: 206 mg