What you will need:
- 14.3oz package of oreos OR 36 cookies
- 8oz package cream cheese, softened
- 16oz of your favorite chocolate for dipping (I’m using 8oz semi sweet and 8oz white chocolate)
- sprinkles or 1/4 cup reserved cookie crumbs (optional)
- mini ice cream scooper (optional)
- wax paper
- Start by crushing your Oreos very finely. I put mine in my Ninja bullet and it crushed it into a fine powder within seconds. You can also put them in a ziplock freezer bag and beat them with a rolling-pin.
- Mix the softened cream cheese with your Oreo crumbs. Make sure it is well mixed.
- Using your mini ice cream scooper, scoop out two balls and roll them together to make one medium-sized cake ball. You can also just use your hands to roll walnut sized balls if you don’t have a scooper. Place on waxed paper. Once finished making the cake balls place them into the freezer for 30 minutes.
- Melt your chocolate in a tall container (you want to be able to dip them all the way in). Remove cake balls (5 at a time) from the freezer. I just plop them into the chocolate and scoop them up with a fork.
Gently tap fork against the container to get rid of excess chocolate. Place them on the waxed paper and decorate with sprinkles or reserved cookie crumbs immediately before chocolate hardens.
- Let cake balls harden completely before serving. They can be placed in the freezer to speed up process.
- Store finished cake balls in an airtight container up to 3 months. I use wax paper in between the cake ball layers to prevent them from freezing together.
Cake and Polish 