Mexican OREO Cookie Balls

99  Ratings
  • 30 min prep
  • 1 hr 40 min total
  • Makes 48 servings, 1 cookie ball each.

Mexican OREO Cookie Balls Recipe


  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies, finely crushed
  • 1 tsp. ground cinnamon
  • 12 oz. Mexican chocolate, chopped
  • 3 oz. red candy coating wafers
  • 1 tsp. oil


  • Mix  cream cheese, cookie crumbs and cinnamon until blended.
  • Shape  into 48 (1-inch) balls; place in single layer on waxed paper-covered rimmed baking sheet. Freeze 10 min.
  • Microwave  chocolate in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Dip cookie balls, 1 at a time, in chocolate, turning to evenly coat each ball; shake gently to remove excess chocolate. Return to baking sheet.
  • Microwave  candy coating wafers and oil in separate microwaveable bowl 45 sec.; stir until wafers are completely melted and mixture is well blended. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to pipe candy coating over cookie balls.
  • Refrigerate  1 hour or until firm.

Recipe Tips

SubstituteSubstitute semi-sweet baking chocolate for the Mexican chocolate. Stir additional 1 tsp. cinnamon into melted chocolate before using to coat cookie balls as directed.


Nutrition Information

Makes 48 servings, 1 cookie ball each.

Nutrition per serving:

    • Calories 100 
    • Total fat 5 g
    • Saturated fat 2.5 g
    • Cholesterol 5 mg
    • Sodium 60 mg
    • Carbohydrate 13 g
    • Dietary fiber 0 g
    • Total sugars 8 g
    •     Includes added sugars n/a
    • Protein 1 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 0 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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