Peanut Butter Oreo Cookie Balls

Peanut Butter Oreo Cookie Balls are the ultimate easy-to-make no-bake Christmas treat!

From classic cut-out cookies to Buckeyes (a.k.a. peanut butter balls for you non-Ohioans), Reindeer Peanut Blossoms to Peppermint Snowballs, there is no end to the awesomeness of the holiday baking options.

Oreo Cookie Balls

Oreo Cookie Balls definitely win out as one of the easiest treats you can make – with only three simple ingredients. Oreos + Cream Cheese + Chocolate add up to classic cookie balls.

If you’re feeling fancy (or just think everything is better with peanut butter in it), pick up some peanut butter and coarse salt to make these Salted Peanut Butter Cookie Balls. You can happily use whichever flavor of Oreos and cream cheese your heart desires.

In actuality though, running to the store for the ingredients will probably take longer than actually making the Cookie Balls.

Oreo Cookie Ball Ingredients

• cream cheese, softened
• OREO Cookies, finely crushed
• semi-sweet baking chocolate, melted

Peanut Butter Oreo Cookie Balls

You only need three ingredients to make classic Oreo Cookie Balls. However, I like to mix it up a bit and swap a bit of peanut butter in with the cream cheese to make these irresistible Peanut Butter Cookie Balls too.

Don’t skip that sprinkling of salt, it adds the perfectly salty-sweet balance to these treats.

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How To Make Oreo Cookie Balls

Place the Oreos whole in the blender and pulse until finely ground. Place the cream cheese in a mixing bowl and add the Oreo crumbs. Stir well to combine.

Scoop into balls and roll smooth. Set the cookie balls on a platter or shallow tray and then place them in the freezer for 10 minutes.

Dip the chilled cookie balls in melted chocolate and place them in a single layer on a waxed paper or parchment-lined pan. Store the cookie balls in the refrigerator.

I recommend making these the day before you plan to eat or gift them. They benefit from an overnight rest in the fridge. This gives the cream cheese and Oreos time to melt together, creating an incredibly smooth center.

Oreo Cookie Balls make terrific gifts for neighbors and friends and look cute on Christmas dessert trays.

More Oreo Recipes

Mint Oreo Brownies are stuffed with mint Oreos, topped with mint frosting, and sprinkled with more crushed Oreo’s and a gooey fudge drizzle.

Strawberry Shortcake Ice Cream is made with golden Oreos. It’s an easy no-churn recipe that uses just four ingredients.

Pumpkin Oreo Fudge is a creamy pumpkin fudge filled with chunks of Oreo cookies.

You only need three ingredients to make Lemon Oreo Truffles and I bet you can guess what they are. They’re creamy white chocolate truffles with a lovely lemon flavor.

Snickerdoodle Oreo Cookie Balls are another way to use golden Oreos and they’re delicious too!

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Peanut Butter Oreo Cookie Balls

Mary Younkin

Peanut Butter Oreo Cookie Balls are the ultimate easy-to-make no-bake Christmas treat!

Prep Time: 45 minutes mins

Additional Time: 1 hour hr

Total Time: 1 hour hr 45 minutes mins

Servings: 48 ball

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Ingredients 

1x2x3x

• ▢ 8 ounce cream cheese, softened
• ▢ 36 Oreo Cookies, finely crushed (about 3 cups)
• ▢ 16 ounce semi-sweet chocolate, melted

Peanut Butter Variation

• ▢ 1/4 cup peanut butter
• ▢ 2 teaspoons coarse salt for garnish

Instructions 

• MIX cream cheese and cookie crumbs until blended.
• SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• CUSTOMIZE it with your own ingredient additions or decorative skills.
• REFRIGERATE 1 hour or until firm.

Optional Salted Peanut Butter Version

• Use Peanut Butter OREOs and substitute 1/4 cup peanut butter for 2 oz of the cream cheese. Salt them to taste, using additional coarse salt for garnish on top.

Nutrition

Serving: 1 ball | Calories: 121 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 6 mg | Sodium: 161 mg | Potassium: 88 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 68 IU | Calcium: 13 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 12/1/14 – recipe notes and photos updated 11/10/21}