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Peanut Butter Oreo Balls

Peanut butter Oreo balls are made by blending crushed cookies with cream cheese and peanut butter, then dipping the chilled centers in melted chocolate. The result is a firm, creamy center with a smooth chocolate coating.
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Prep Time 30 minutes
Chilling 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the centers
  • 36 Oreo cookies
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup creamy peanut butter
For the coating
  • 16 oz semisweet chocolate chips
  • 2 tsp vegetable oil

Equipment

  • 1 food processor
  • 1 baking sheet
  • 1 microwave

Method
 

Make the centers
  1. Line a baking sheet with parchment paper.
  2. Finely crush the Oreo cookies in a food processor.
  3. Add the cream cheese and peanut butter to the cookie crumbs and process until evenly combined.
  4. Scoop the mixture into 30 portions and roll each portion into a ball.
  5. Arrange the balls on the baking sheet and refrigerate for at least 1 hour, until firm.
Dip the balls
  1. Combine the chocolate chips and vegetable oil in a microwave-safe bowl.
  2. Microwave in 30-second intervals, stirring after each, until smooth.
  3. Dip each chilled ball in the melted chocolate and let excess chocolate drip back into the bowl.
  4. Return the coated balls to the parchment-lined sheet.
  5. Refrigerate the balls for 20 to 30 minutes, until the coating is set.

Notes

For neater dipping, make sure the centers are firm before coating. Store covered in the refrigerator for up to 5 days; these freeze well. For a dairy-free option, use dairy-free cream cheese and chocolate, and check that the cookies are dairy-free.