Reese’s Oreo Balls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
36 Oreo cookies (1 standard package)
02 -
8 oz (225g) cream cheese, softened
03 -
½ cup (125g) creamy peanut butter
04 -
12 oz (340g) milk chocolate or semi-sweet chocolate chips
→ Optional Toppings
05 -
Crushed peanuts
06 -
Oreo crumbs
07 -
Sea salt
08 -
Sprinkles
# Instructions:
01 -
Crush Oreo cookies into fine crumbs using a food processor or a resealable plastic bag and a rolling pin. Ensure crumbs are fine for a smooth texture.
02 -
In a mixing bowl, combine Oreo crumbs, softened cream cheese, and creamy peanut butter. Blend using a hand mixer or stand mixer until fully combined and smooth.
03 -
Scoop portions of the mixture, about 1 inch in diameter, and roll into smooth balls. Place them on a parchment-lined baking sheet.
04 -
Refrigerate balls on the baking sheet for at least 1 hour, allowing them to firm up.
05 -
Melt chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring until smooth. Avoid overheating.
06 -
Using a fork or dipping tool, coat each ball in melted chocolate, letting excess drip off. Place coated balls back onto the parchment-lined baking sheet.
07 -
Optionally, sprinkle coated balls with crushed peanuts, Oreo crumbs, sea salt, or sprinkles before the chocolate sets.
08 -
Refrigerate chocolate-coated balls for an additional 30 minutes until the coating is firm.
09 -
Serve chilled and store leftovers in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
# Notes:
01 -
Use high-quality chocolate for the coating to enhance the flavor.
02 -
Ensure cream cheese is at room temperature before mixing for a smooth filling.
03 -
Chilling the balls before dipping improves consistency and ease of coating.