Five Christmas Oreo Balls including Santa’s hat, Reindeer, Ornament, Snowman, and Christmas hearts. These straightforward, satisfying truffles are reliable for parties, gifts, or work treats.
Quick Tip
Each recipe below makes one full batch of a single truffle design. If you want all five or a mix, make one batch of the Oreo balls, then scale the decoration ingredients based on how many of each design you want. The total yield depends on how big you roll each truffle.
Santa Hat Oreo Cookie BallsQuick tip:
- Add a tablespoon of coconut oil with the chocolate melts for a good consistency.
Product Links:
- Mini Marshmallows
- White Nonpareil Sprinkles
- Red Candy Melts
A few quick tips
- Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate used, the tastier your Oreo Truffles will be.
- You can use a red Mini M&Ms or Red Hot Candies for the nose!
Product Links:
- Pretzel Twists
- Edible Candy Eyes
A few quick tips:
- I’ve found it’s easiest to place the Christmas Oreo ball on top of a large fork and to spoon chocolate over. Tap that fork against the bowl a few times to make the chocolate nice and smooth and then slide the fork against the edge of the bowl to remove excess chocolate.
- You can buy mini Reeses unwrapped to save time!
Product Links:
- Christmas Sprinkles
- Pull and Peel Licorice
- Mini Unwrapped Reeses
- Green Candy Melts
A few quick tips
- Use high-quality white chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate used, the tastier your Oreo truffles will be.
- You can use a red Mini M&Ms or Red Hot Candies for the ear muffs!
Product Links:
- Black Sugar Pearl Sprinkles
- Pull and Peel Licorice
- Orange Jimmie Sprinkles
Quick tip:
- Add a tablespoon of coconut oil with the chocolate melts for a good consistency.
Product Links:
- Green Candy Melts
- Jumbo Heart Sprinkles
More Holiday Fun:
Desserts
Microwave Fudge Recipe
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Reindeer Chow
Quick And straightforward
Christmas Snack Mix
Christmas
Peppermint Bark PretzelsIngredients
- 1 (16-ounce) package Oreos
- 1 (8-ounce) package cream cheese (at room temperature)
- 1 (12-ounce) bag red candy melts
- 1/2 cup white chocolate chips
- 18 to 20 miniature marshmallows
- White nonpareils sprinkles
- Vegetable oil (skippable, to make the candy melts easier to work with)
- 1 (13.29-ounce) package Oreos
- 1 (8-ounce) package cream cheese (at room temperature)
- 3 cups milk chocolate chips
- 36 to 40 candy eyeballs
- 18 to 20 miniature red chocolate candies
- 1 bag pretzel twists
- Vegetable oil (skippable, to make the chocolate easier to work with)
- 1 (13.29-ounce) package Oreos
- 1 (8-ounce) package cream cheese (at room temperature)
- 1 (12-ounce) package green candy melts
- 18 to 20 Miniature Reese’s Cups
- 1 package pull-apart licorice
- Christmas sprinkles
- Vegetable oil (skippable, makes the candy melts easier to work with)
- 1 (13.29-ounce) package Oreos
- 1 (8-ounce) package cream cheese (at room temperature)
- 3 cups white chocolate chips
- 1 container black pearl sprinkles
- 18 to 20 Orange jimmies sprinkles (I just pull them out of a container of funfetti sprinkles)
- 36 to 40 miniature red chocolate candies
- 1 package pull-apart red licorice
- Vegetable oil (skippable, to make the white chocolate easier to work with)
- 1 (13.29-ounce) package Oreos
- 1 (8-ounce) package cream cheese (at room temperature)
- 1 (12-ounce) package green candy melts
- 18 to 20 red heart sprinkles (see note 1)
- Vegetable oil (skippable, if needed to thin the chocolate)
Method
- Pulse the full Oreos (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the cookie crumbs and cream cheese together until well combined.
- Roll the mixture into balls. Form those balls into tall triangles—the shape of a hat.
- Chill the triangle balls, covered tightly, for an hour in the fridge or place in the freezer for 20 minutes.
- Once the triangles are chilled, melt the red candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a bit different, so if needed, I just add the oil slowly until the chocolate coats the truffles well.)
- Place the triangle Oreo truffle on a fork and spoon the melted chocolate evenly over the ball. Tap the fork holding the truffle to remove excess chocolate.
- Slide the truffle carefully onto parchment paper and immediately (it hardens quickly) press the mini marshmallow on top of the hat. Allow the truffle to harden completely.
- Once hardened, melt the white chocolate in bursts of 15 seconds, stirring between each burst for 15 seconds until completely melted (see note 1).
- Dip just the marshmallow into the melted chocolate (just barely coat), then dip in a bowl of the white sprinkles. Shake off the excess.
- Repeat for the base—dip in melted white chocolate (or spoon it on), then dip in the bowl of sprinkles. Allow to set up at room temperature. Enjoy!
- Pulse the full Oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the Oreo crumbs and cream cheese together until well combined.
- Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or 20 minutes in the freezer.
- Once the balls are chilled, melt the chocolate in the microwave in bursts of 15 seconds, stirring between each burst for 15 seconds until the chocolate is melted. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different, so if needed, I just add the oil slowly until the chocolate can easily coat the Oreo cookie truffle (see note 1).
- Break the pretzels in half and press into the melted chocolate at the top. Press a red chocolate candy candy for a nose and then place 2 eye candies above the red candy for eyes.
- Allow to harden at room temperature.
- Pulse the full Oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the Oreo cookie crumbs and cream cheese together until well combined.
- Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or freeze for 20 minutes.
- Once the balls are chilled, melt the candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a bit different, so if needed, I just add the oil slowly until it coats the truffles well.
- Place a ball on a fork and spoon the melted chocolate evenly over the ball. Tap the fork to remove excess chocolate (see note 1).
- Holding a small handful of sprinkles, sprinkle them gently over the truffle. Press a miniature peanut butter cup into the top of the truffle.
- Pull apart the licorice, then cut into a small piece. Fold into a small circle and dip in some of the melted chocolate. Press and hold on top of the peanut butter cup until secured.
- Allow to dry at room temperature.
- Pulse the full Oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the Oreo cookie crumbs and cream cheese together until well combined. Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or freeze for 20 minutes.
- Once the balls are chilled, melt the white chocolate (I separate it into 3 equal parts to make it easier to melt and stay melted) in 20 second bursts in the microwave. (Microwave 20 seconds, stir 20 seconds, etc.)
- You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a bit different, so if needed, I just add the oil slowly until it coats the Oreo cookie truffles well.
- Place a ball on a fork and spoon the melted chocolate evenly over the ball. Tap the fork to remove excess chocolate (see note 1).
- Slide the ball carefully onto parchment paper and press in 2 black pearl sprinkles for eyes, an orange sprinkle for the nose, and black pearl sprinkles for the mouth.
- Place 2 red chocolate candies on either side of the truffle.
- Pull apart the licorice and cut to the width of the top of the truffle. Press into the top in between the 2 chocolate candies.
- Allow to harden at room temperature.
- Pulse the full Oreo cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
- Using a hand mixer, beat the Oreo cookie crumbs and cream cheese together until well combined. Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or freeze for 20 minutes.
- Once the balls are chilled, melt the candy melts according to package directions. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different, so if needed, I just add the oil slowly until it coats the truffles well.
- Place a ball on a fork and spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
- Press a red heart candy in the center.
- Allow to dry at room temperature.
