Spring OREO Cookie Balls

337  Ratings
  • 30 min prep
  • 1 hr 40 min total
  • Makes 40 servings.

White-chocolate-dipped Oreo Cookie balls, shaped like eggs, just may be the tastiest treat placed in your Easter basket this season.

Spring OREO Cookie Balls Recipe


  • 6 oz. (3/4 of 8-oz. pkg.) brick cream cheese, softened
  • 1/4 tsp. orange extract
  • 36 Spring OREO Cookies, finely crushed
  • 3 pkg. (4 oz. each) white baking chocolate, melted, divided
  • 2 drops each red, yellow and blue food coloring


  • Mix  cream cheese, extract and cookie crumbs until well blended. Shape into 40 (1-inch) egg-shaped balls. Freeze 10 min. Meanwhile, spoon 1 Tbsp. melted chocolate into each of 3 small bowls. Tint each with a different color food coloring.
  • Dip  balls in remaining (untinted) melted chocolate; place in single layer in shallow waxed paper-lined pan. Decorate with tinted chocolate.
  • Refrigerate  1 hour or until firm.

Recipe Tips

How to Easily Dip Cookie BallsTo easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

SubstitutePrepare using 36 OREO Cookies.

How to StoreStore in tightly covered container in refrigerator.


Nutrition Information

Makes 40 servings.

Nutrition per serving:

  • Calories 120 
  • Total fat 7 g
  • Saturated fat 3.5 g
  • Cholesterol 5 mg
  • Sodium 70 mg
  • Carbohydrate 14 g
  • Dietary fiber 0 g
  • Sugars 11 g
  • Protein 1 g
  • Vitamin A 0 %DV
  • Vitamin C 0 %DV
  • Calcium 0 %DV
  • Iron 2 %DV

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