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Acorn OREO Balls are not only easy to make they are delicious. Just a few simple ingredients and a little creativity and you’ve got the perfect fall treat!
I’m sure you’ve all had, or at least heard of, a cake ball by now, but have you ever had an OREO ball? Seriously guys, they are amazing. I made them as favors for a friend’s wedding a few years ago and they were a hit. I actually prefer them to cake balls because OREO cookies are my favorite cookie ever, and because they are mixed with cream cheese rather than frosting so they aren’t quite as sweet as a cake ball.
For Thanksgiving Melinda and I decided to try our hand at making some acorn OREO balls for Sawyer’s class. Walmart has so many OREO flavors to choose from, we decided to try something new and use Peanut Butter OREOS. Yes, they are as good as they sound.
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The recipe is so easy. It’s just three ingredients, OREO cookies, cream cheese and chocolate. You mix the crushed OREO cookies and the cream cheese together then form the mixture into balls. We made ours slightly oblong with a flat bottom so we could put a cap on them. Once they were shaped we stuck them in the freezer for about 10 minutes to firm up. That makes them easier to dip, and helps the chocolate harder faster.
After 10 minutes take your OREO cookie balls out of the freezer and push a lollipop stick into the flat end. We just used the stick to make it easier to dip and then dry smoothly. Chop up the chocolate that you’ll be using as a coating and melt it in a double boiler or the microwave. I like to use a coffee mug, or something tall and narrow so that the melted chocolate is deeper and I can dip the ball straight into it, covering it completely, and then pull it back out. After you pull it out slowly rotate it and tap the stick against the edge of the mug letting the excess chocolate fall back into the mug. When you feel like it won’t drip anymore put the ball aside to dry. We use a piece of styrofoam to push the stick down into so that it can dry upright.
The chocolate will harden fairly quickly because the balls are so cold, once the chocolate is firm move the balls to the refrigerator and chill them. This just makes them easier to handle for the next step.
The last step is to add the cap. Take your cookie balls out of the refrigerator and pull the sticks out of them. Place a little chocolate on a Nilla Wafer and place it on the flat end of the OREO cookie ball. Then put a small dab of chocolate on a peanut butter chip and place that on top of the wafer. Now you have a delicious acorn!
These would be great as a classroom treat, a Thanksgiving dessert, or even a hostess gift to say thank you to whoever is cooking the turkey this year. We’ve even made a printable tag for you to save you a little time.
- 1 pkg (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed (about 3 cups)
- 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
- MIX cream cheese and cookie crumbs until blended.
- SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
- CUSTOMIZE it with your own ingredient additions or decorative skills.
- REFRIGERATE 1 hour or until firm.
- Share and enjoy!
What creative treats are you cooking up for the holidays?