These Oreo Balls are super easy, taste delicious and are a big hit on cookie trays, office parties and making these with kids tops the list!
I covered them in a homemade caramel sauce, but I also just sprinkled some for those that want it a little simple. If you just want it super simple, skip the caramel sauce and just add sprinkles.
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Easy Oreo Cookie Balls
These Oreo Balls are super easy, taste delicious and are a big hit on cookie trays, office parties and making these with kids tops the list! I covered them in a homemade caramel sauce, but I also just sprinkled some for those that want it a little simple. If you just want it super simple, skip the caramel sauce and just add sprinkles.
Ingredients
For the Oreo cookie balls:
1 (14.3 ounce) package OREO cookies (36 cookies)
8 ounces cream cheese softened
4 (4 ounce) boxes semi-sweet baking chocolate melted
For the caramel sauce (see note 1):
3/4 cup plus 2 tablespoons heavy cream
1 cup brown sugar packed
1/2 cup light corn syrup
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Kosher salt for garnish, or sprinkles too, optional
Instructions
In a food processor or by hand, finely crush cookies. Add cream cheese and mix until evenly combined (filling should have a fudgy texture and appearance). Shape into 36 (1-inch) balls. Freeze 10 minutes.
Meanwhile, set chocolate in a bowl melt in the microwave at 50% power in 30-second increments.
Using a spoon, carefully roll chilled balls in melted chocolate. Place in single layer in baking sheet lined with parchment or a silicone mat.
To make the caramel sauce:
In a large Dutch oven or large heavy-bottomed saucepan over medium heat, combine the heavy cream, brown sugar, corn syrup, butter, and salt. Stir constantly with a wooden spoon until butter is melted.
Without stirring, allow the mixture to cook until mixture reaches 235 degrees, about 8-10 minutes. Remove from heat and gently stir in vanilla. Do not over-stir. Allow mixture to cool and thicken, about 10-15 minutes.
Drizzle cookie balls with caramel sauce and sprinkle with sea salt, if desired. Chill until firm, about 30 minutes longer.