These patriotic Oreo balls are everything! They strike a perfect balance between cookie and candy—crunchy on the outside, truffle-like on the inside, and completely festive.
Patriotic Oreo Balls
I can’t think of another dessert that delivers so much flavor with so few ingredients. The dense center of these festive Oreo balls remind me of biting into a decadent chocolate truffle covered with a snappy chocolate topping.
These Oreo balls are simple to make, but they do take some time, especially when waiting for the chocolate to dry. Be prepared to give them your full attention.
Why I Love This Recipe
- I love being able to switch out the colors of the wafers and sprinkles, using this recipe for different occasions.
- When teens are around, I put them in charge of making these candy-like cookies.
- They look amazing without much effort, making them a great dessert centerpiece for any celebration.
Ingredients
- chocolate Oreo cookies – regular size
- cream cheese – for the full flavor experience with lots of mouthfeel, stick with full fat
- white chocolate – good quality white chocolate (bar not chips) is not only going to melt the best, it will taste the best too
- red and blue melting wafers – easy to find and you can use any color you prefer
- sprinkles – red, white and blue for Fourth of July or any sprinkles can be used
How to Make Patriotic Oreo Balls
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: I start with lining a large baking sheet pan with parchment paper or a silicon liner. Then I crush my Oreo cookies in a food processer (fitted with a blade attachment) until they are a fine texture; about 10 (2-second) pulses will do it.
- Step Two: In a large mixing bowl I combine the cookie crumbs and cream cheese until they are well combined. (If you have a large enough food processor, I recommend adding the cream cheese and pulsing with the crushed cookies until just combined and a large clump has formed, a few more (2-second) pulses.) It will be thick, slightly sticky, and shiny. Otherwise you will need to combine it by hand.
- Step Three: I form the mixture into tablespoon-sized balls (about 36) (I roll them in my hands to make them smooth) and place the balls a single layer on the baking sheet. I refrigerate them until they are very cold and firm, at least 1 hour or if I’m in a hurry, I place them in the freezer for twenty minutes.
- Step Four: I line a second, rimmed baking sheet with parchment or wax paper and transfer half of the chilled Oreo balls onto it, while keeping the rest in the refrigerator to keep them chilled and firm.
- Step Five: I place my white chocolate into a small mixing bowl and melt it in the microwave for 30 second intervals, stirring in between until the chocolate is melted. I then dip the balls into the melted chocolate and lift it out of the chocolate with a fork, while I spoon melted chocolate over the the top and sides of the ball. I gently shake the fork up and down to help smooth the chocolate over the ball and for any excess to drip off.
- Step Six: I slide the chocolate covered ball onto the baking sheet and repeat with the remaining Oreo balls. (If the melted chocolate starts to firm up and becomes hard to work with, I will reheat it in the microwave for 15 seconds.)
- Step Seven: In small mixing bowls I melt the blue and red chocolate just as I did the white. I place the colored chocolates into individual zip top bags, cut the tip off the bottom of the bags and drizzle the chocolates over the balls and sprinkle with red, white and blue sprinkles. I place them in the fridge to set for about 10 minutes.
- Step Eight: Once chilled, I break off any excess chocolate that might be hanging off the sides.
Recipe Tips
- Use the whole Oreo cookie (outsides and middle). You’ll pulverize the whole cookie — the chocolate wafers along with the cream center in the food processor, before adding the cream cheese to the mixture.
- Make sure to start with softened cream cheese. You can’t rush this step, it’s important. The cream cheese needs to be very soft before it’s added to the food processor so that the mixture easily blends together with just a few pulses. This is especially important if you end up trying to mix the cookies and the cream cheese together by hand.
- Chilling the Oreo balls before coating them with chocolate is a must. This step makes coating easier and less messy. I prefer to chill them in the freezer for 20 to 30 minutes, but you can also chill the rolled balls in the refrigerator for at least one hour.
- Use good quality white chocolate bars for the creamiest results.
- Stores like Walmart, Hobby Lobby and Michaels Craft Store have a large selection of colored melting wafers (also called candy melts).
- You can also change up the color scheme of these Oreo balls by dipping them in red or blue chocolate and drizzling with white. It’s totally up to you.
Yes, because of the cream cheese in them you need to keep them in the fringe until you are ready to serve.
Storage
- Since these Oreo balls are made with cream cheese, you’ll want to keep them refrigerated.
- They are very stable in the refrigerator, and I’ve never had any issues with them staying fresh for at least a week.
- You can also freeze leftovers for later use. Simply place them in a freezer bag or airtight container for up to 3 months. Thaw them in the refrigerator before enjoying again.
MORE PATRIOTIC DESSERT RECIPES
- Patriotic Pretzels
- Patriotic Cake
- Edible Eagles
- Mixed Berry Pretzel Icebox
- Buttercream Flag Cake
- Firecracker Cupcakes
- Patriotic Cones
- Red, White and Blue Star Butter Cookies
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Patriotic Oreo Balls
Patriotic Oreo Balls - they're a fine line between cookie and candy, but festive all the same. They are very chocolate truffle like and loved by everyone.
Servings: 36 balls
Calories: 105kcal
Ingredients
Instructions
- Line a sheet pan with parchment paper or a silicon liner.
- Crush your Oreos in a food processer fitted with a blade attachment until they are a fine texture; about 10 (2-second) pulses.40 Oreo Cookies, regular size
- In a large mixing bowl combine cookie crumbs and cream cheese until well combined. However, if you have a large enough food processor, I highly recommend adding the cream cheese and pulsing with the crushed cookies until just combined and a large clump has formed, a few more (2-second) pulses. It will be thick, slightly sticky, and shiny.8 oz cream cheese, softened
- Form the mixture into tablespoon-sized balls (about 36) (roll them in your hands to make them smooth) and place in a single layer on the baking sheet. Refrigerate until very cold and firm, at least 1 hour or place them in the freezer for twenty minutes.
- Line a second rimmed baking sheet with parchment or wax paper. Transfer half of the chilled Oreo balls onto it. Keep the rest in the refrigerator to keep them chilled and firm.
- Place your white chocolate into a small mixing bowl and melt them in the microwave for 30 second intervals, stirring in between, until the chocolate is melted. Dip the balls into the melted chocolate and pull them out with a fork, while spooning the melted chocolate over the top and sides of the ball. Gently shake the fork up and down to help smooth the chocolate over the ball and for any excess to drip off.12 oz white chocolate, broken into pieces
- Slide each ball onto the baking sheet and repeat with the remaining Oreo balls. (If the melted chocolate starts to firm up and becomes hard to work with, heat in the microwave for 15 seconds and stir again.)
- In small mixing bowls melt the blue and red chocolate just as you did the white. Place the colored chocolates into individual zip top bags, cut the tip off the bottom of the bags and drizzle the chocolates over the balls. Sprinkle with red, white and blue sprinkles. Place them in the fridge to set for 10 minutes.3 oz red colored melting wafers, 3 oz blue colored melting wafers, 1 oz patriotic sprinkles
- Break off any excess chocolate and enjoy. Keep stored in the refrigerator.
Notes
For optimal outcomes when preparing these patriotic Oreo Balls, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Patriotic Oreo Balls
Amount Per Serving (30 g)
Calories 105
Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 3.4g21%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.6g
Cholesterol 6.9mg2%
Sodium 74.2mg3%
Potassium 28.2mg1%
Carbohydrates 12g4%
Fiber 0.4g2%
Sugar 8g9%
Protein 1g2%
Vitamin A 19.4IU0%
Vitamin C 0.2mg0%
Calcium 7.7mg1%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Gabriel Inpool says
I loved these and they turned out amazing.
Margaret says
Can one use the 1/3 less fat cream cheese instead of the regular cream cheese?
Cathy says
You can, but you are going to use a lot of flavor and mouthfeel in the final taste.