Ingredients
Equipment
Method
- Begin by finely crushing your Oreo cookies. You can do this in a food processor for the easiest and most consistent results, or place them in a sturdy zip-top bag and crush them with a rolling pin until you have fine crumbs. Ensure there are no large chunks remaining. Measure out 2 cups of these fine crumbs.2 cups finely crushed Oreo cookies (about 20-24 cookies, filling and all)
- In a large mixing bowl, add the softened cream cheese and creamy peanut butter. Using an electric mixer (handheld or stand mixer), beat these two ingredients together until they are completely smooth and well combined. Scrape down the sides of the bowl as needed to ensure no pockets of cream cheese or peanut butter remain unmixed.8 ounces cream cheese, 1 cup creamy peanut butter
- To the cream cheese and peanut butter mixture, add the finely crushed Oreo cookie crumbs and the powdered sugar. Continue mixing on low speed until all the ingredients are just incorporated and a thick dough forms. Be careful not to overmix at this stage.2 cups finely crushed Oreo cookies (about 20-24 cookies, filling and all), 1/2 cup powdered sugar
- Take the dough and roll it into small balls, about 1-inch in diameter. You can use a small cookie scoop to ensure uniform size, or simply scoop by hand. Place the formed balls onto a baking sheet lined with parchment paper. Once all the dough is rolled, place the baking sheet into the refrigerator and chill for at least 30 minutes. This chilling step is crucial for making the balls firm enough to handle easily for dipping.
- While the balls are chilling, prepare your chocolate coating. In a microwave-safe bowl or a double boiler, combine the semi-sweet chocolate chips and the vegetable shortening (or coconut oil). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, melt over low heat in a double boiler, stirring constantly.1 cup semi-sweet chocolate chips, 2 tablespoons vegetable shortening or coconut oil
- Once the Oreo peanut butter balls are firm, remove them from the refrigerator. Using a fork or a toothpick, dip each ball into the melted chocolate, ensuring it's fully coated. Let any excess chocolate drip back into the bowl.
- Place the dipped Oreo Peanut Butter Balls back onto the parchment-lined baking sheet. You can add a few extra Oreo crumbs on top for decoration if desired, while the chocolate is still wet. Once all the balls are dipped, place the baking sheet back into the refrigerator to allow the chocolate to set completely, which usually takes another 20-30 minutes.
Notes
Best stored in an airtight container in the refrigerator for up to 7-10 days. Can be frozen for up to 2-3 months.