Ingredients
- 1 package (15.25 oz) Oreo cookies or similar chocolate sandwich cookies
- 1 cup creamy peanut butter
- 1½ cups chocolate chips, such as milk, dark, or white chocolate
Instructions
1. Crush the Oreo Cookies
Place the Oreo cookies in a food processor and pulse until they become fine, even crumbs. There is no need to remove the cream filling.
If you don’t have a food processor, place the cookies in a sturdy resealable bag and crush them thoroughly with a rolling pin until finely crushed.
2. Mix with Peanut Butter
Transfer the crushed Oreo crumbs to a large mixing bowl. Add the creamy peanut butter and stir until the mixture is completely combined.
The mixture should become thick and dough-like, with enough moisture to hold together when pressed. If needed, mix a little longer to evenly distribute the peanut butter.
3. Shape the Cookie Balls
Using a small cookie scoop or tablespoon, portion out the mixture and roll each portion between your palms to form smooth balls.
Place the balls on a parchment-lined baking sheet, leaving a little space between each one.
For more uniform cookie balls, try to use the same amount of mixture for each portion.
4. Chill
Place the shaped cookie balls in the refrigerator for approximately 20–30 minutes. Chilling helps them become firm and makes them easier to coat with chocolate.
5. Melt the Chocolate
Place the chocolate chips in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well after each interval, until the chocolate is smooth and completely melted.
Be careful not to overheat the chocolate. Gentle heating and frequent stirring will help create a smooth coating.
6. Coat the Cookie Balls
Using a fork or dipping tool, place each chilled cookie ball into the melted chocolate. Turn it gently until completely coated.
Lift the ball out of the chocolate and allow any excess chocolate to drip back into the bowl.
Return each coated cookie ball to the parchment-lined baking sheet.
7. Let the Chocolate Set
Allow the chocolate coating to set at room temperature, or place the cookie balls in the refrigerator for about 15–20 minutes until the chocolate becomes firm.
For an extra-finished appearance, drizzle the tops with a little additional melted chocolate before chilling.
🍫 Serving Suggestions
These Peanut Butter Oreo Cookie Balls are perfect for holiday dessert trays, parties, birthdays, bake sales, or simple homemade treats.
For a decorative finish, sprinkle the freshly coated cookie balls with crushed Oreo crumbs, chopped peanuts, chocolate sprinkles, or flaky sea salt before the chocolate sets.
💡 Tips for the Best Cookie Balls
Use creamy peanut butter for the smoothest texture and easiest mixing. Natural peanut butter with significant oil separation may make the mixture softer and more difficult to shape.
Crush the Oreos finely so the cookie balls hold together properly. Larger cookie pieces can make them harder to roll into smooth balls.
If the mixture feels too soft, refrigerate it for 15–20 minutes before shaping. Chilling firms the peanut butter and makes the mixture much easier to handle.
For a richer flavor, use dark chocolate. Milk chocolate creates a sweeter, classic candy-like finish, while white chocolate provides a sweeter contrast to the chocolate Oreo center.
🧊 Storage
Store the finished cookie balls in an airtight container in the refrigerator for up to 1 week.
They can also be frozen in a freezer-safe container for longer storage. Place parchment paper between layers to prevent the chocolate coating from sticking.
🍪 Recipe Information
Prep Time: 20 minutes
Chill Time: 35–50 minutes
Total Time: About 1 hour
Yield: Approximately 24–30 cookie balls, depending on size
Difficulty: Easy
These 3-Ingredient Peanut Butter Oreo Cookie Balls combine the rich flavor of chocolate sandwich cookies, creamy peanut butter, and a smooth chocolate coating into an easy no-bake dessert that requires just a few ingredients and minimal preparation.