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patriotic oreo balls

Patriotic Oreo Balls

Patriotic Oreo Balls - they're a fine line between cookie and candy, but festive all the same.
Course Dessert
Cuisine American
Keyword Patriotic Oreo Balls
Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 36 balls
Calories 105kcal
Author Cathy


  • 40 Oreo Cookies, regular size
  • 8 oz cream cheese, softened
  • 12 oz white chocolate, broken into pieces
  • 3 oz red colored melting wafers
  • 3 oz blue colored melting wafers
  • 1 oz patriotic sprinkles


  • 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.
  • 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.
  • 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 place them on the sheet pan.
  • Place one Oreo ball on a fork and spoon melted chocolate over the 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. Slide it 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. Place them in the fridge to set for 10 minutes.
  • Break off any excuse chocolate and enjoy. Store in the refrigerator.


Make sure to read the post for more recipe tips.


Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6.3g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Cholesterol: 6.9mg | Sodium: 74.2mg | Potassium: 28.2mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 19.4IU | Vitamin C: 0.2mg | Calcium: 7.7mg | Iron: 2.2mg