Acorn Oreo Balls are and easy, no bake, fall dessert made with 5 simple ingredients and a little creativity.

A bowl full of chocolate Acorn Oreo balls

Acorn Oreo Balls

I’m sure you’ve all had, or at least heard of cake balls by now, but have you ever had Oreo balls? Seriously guys, they are amazing. They are made with Oreos and cream cheese instead of cake and icing so they are slightly less sweet and totally delicious!

These easy Acorn Oreo Balls are shaped into an acorn shape and decorated with mini Nilla wafers and butterscotch chips to make a super cute, no bake fall treat !

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A top down view of a bowl of acorn Oreo balls

How to Make Oreo Balls:

  1. In a large bowl mix softened cream cheese and finely crushed Oreo cookies until blended.
  2. Shape into 48 (1-inch) balls. Since we will be making acorns we give them a slightly oblong shape. Place the balls on a parchment paper lined baking sheet with one end facing up. This will allow the other end to flatten slightly which will help later.
  3. Place the baking sheet in the freezer and freeze for at least 10 minutes.

Note: If you want you can make these ahead of time and leave them in the freezer until you are ready to use. Just make sure to place a piece of wax paper or parchment paper between each layer so they don’t stick together.

How to Decorate them as Acorns:

  1. Finely chop the chocolate and place in a microwave safe mug. Microwave for 30 seconds at a time, stirring in between, until it is fully melted and smooth. 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.
  2. Press a wooden skewer into the flat end of the Oreo ball and then dip into the melted chocolate. Tap the skewer lightly on the edge of the mug to remove excess chocolate and then use a fork to gently remove the Oreo ball from the stick and place it on a separate lined baking sheet (flat side down), to allow the chocolate to harden.
  3. Continue the process for each Oreo ball working in batches so that the majority can stay in the freezer while you dip a few at a time. Remelt the chocolate as needed.
  4. Once all of the Oreo balls are dipped and the chocolate is fully hardened take a little melted chocolate and put it on the flat end of the ball, then press the mini Nilla Wafer on to it to make the acorn cap.
  5. Place a small drop of chocolate in the center of the Nilla Wafer and press a butterscotch chip into it to make the stem.
  6. Let the chocolate harden completely then share and enjoy!
The inside of an Acorn Oreo Ball

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. Give them a try or put your own creative spin on Oreo balls and tag us on Instagram so we can see what you come up with!

Can I Make Acorn Oreo Balls Ahead of Time?

Yes, you can make these ahead of time and then place them in an airtight container in the freezer until you are ready to use them.

Before serving let them sit out on the counter for at least 2 hours before serving.

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Easy Recipes and Simple Entertaining Ideas!

Servings: 48
Prep Time: 10 mins
Total Time: 10 mins

Acorn Oreo Balls

OREO is America’s favorite cookie and there’s nothing better than sharing it with people, except when it is crushed and rolled up into the delicious, simple goodness that is the OREO Cookie Ball.
Close-up of a chocolate Acorn Oreo Ball
Print Recipe
5 from 3 votes

Ingredients

  • 8 ounces Cream cheese, softened
  • 36 Oreo cookies, finely crushed (about 3 cups)
  • 16 ounces Semi-sweet baking chocolate, melted
  • 48 Mini Nilla Wafers
  • 48 Butterscotch chips

Instructions

  • Mix cream cheese and finely crushed Oreo cookies until blended.
  • Shape into 48 (1-inch) balls making them slightly oblong to give them more of an acorn shape. Place the balls on a parchment paper lined baking sheet with one end facing up. This will allow the other end to flatten slightly which will help later.
  • Place the baking sheet in the freezer and freeze for 10 minutes.
  • Finely chop the chocolate and place in a microwave safe mug. Microwave for 30 seconds at a time, stirring in between, until it is fully melted and smooth.
  • Press a wooden skewer into the flat end of the Oreo ball and then dip into the melted chocolate. Tap the skewer lightly on the edge of the mug to remove excess chocolate and then use a fork to gently remove the Oreo ball from the stick and place it on a separate lined baking sheet (flat side down), to allow the chocolate to harden.
  • Continue the process for each Oreo ball working in batches so that the majority can stay in the freezer while you dip a few at a time. Remelt the chocolate as needed.
  • Once all of the Oreo balls are dipped and the chocolate is fully hardened take a little melted chocolate and put it on the flat end of the ball, then press the mini Nilla Wafer on to it to make the acorn cap.
  • Place a small drop of chocolate in the center of the Nilla Wafer and press a butterscotch chip into it to make the stem.
  • Let the chocolate harden completely then share and enjoy!

Nutrition

Serving: 1ball, Calories: 102kcal, Carbohydrates: 15g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Monounsaturated Fat: 2g, Cholesterol: 3mg, Sodium: 41mg, Potassium: 14mg, Fiber: 1g, Sugar: 9g, Vitamin C: 0.8mg, Calcium: 10mg, Iron: 1.3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert
Cuisine: American
Keyword: oreo ball recipe, oreo balls

This recipe was originally published on November 5, 2014. It was republished with improved instructions and new photos on November 18, 2019.