Ingredients
Scale
- 36 Oreo cookies
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
- Sprinkles (optional)
Instructions
- Step 1: Crush the Oreo cookies into fine crumbs. You can use a food processor or place the cookies in a resealable bag and crush them with a rolling pin.
- Step 2: In a large bowl, combine the crushed Oreo crumbs, softened cream cheese, vanilla extract, and milk. Mix well until a smooth, thick dough forms.
- Step 3: Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Step 4: Freeze the Oreo balls for at least 30 minutes to firm them up.
- Step 5: While the Oreo balls are freezing, melt the chocolate chips and vegetable shortening in a double boiler or microwave in 30-second intervals, stirring in between, until smooth and completely melted.
- Step 6: Dip each frozen Oreo ball into the melted chocolate, coating it completely. Place the dipped balls back on the parchment-lined baking sheet. Sprinkle with sprinkles, if desired, before the chocolate sets. Allow the chocolate to harden completely before serving.
Notes
- Store leftover Oreo balls in an airtight container in the refrigerator for up to a week to keep them fresh.
- While not usually reheated, let refrigerated Oreo balls sit at room temperature for about 10 minutes to soften the chocolate slightly before serving.
- Serve these delightful treats chilled for a refreshing burst of Oreo goodness, or arrange them on a platter with other desserts for a party.
- For easier rolling and dipping, ensure the cream cheese is fully softened and the Oreo balls are thoroughly frozen before dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American