Easter Egg Oreo Balls (Printable)

Creamy Oreo cream cheese mixture shaped into eggs and coated in chocolate for a festive spring dessert.

# What You'll Need:

→ Cookie Base

01 - 36 Oreo cookies (about 1 standard 14.3 oz package)
02 - 8 oz cream cheese, softened

→ Coating & Decoration

03 - 12 oz semi-sweet or white chocolate, chopped or chips
04 - Assorted colored candy melts or food coloring (optional)
05 - Sprinkles, edible glitter, or colored sugar (optional)

# How To Make It:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - Place Oreo cookies with filling into a food processor. Pulse until finely crushed into uniform crumbs.
03 - Add softened cream cheese to the crushed Oreos. Blend until a thick, uniform dough forms and no white streaks remain.
04 - Scoop tablespoon-sized portions of dough and shape each into an egg form. Place shaped eggs on the prepared baking sheet.
05 - Transfer the baking sheet to the freezer. Chill for 30 minutes or until the eggs are firm to the touch.
06 - Place chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly between each, until completely smooth.
07 - Using a fork or dipping tool, submerge each chilled egg into melted chocolate. Allow excess coating to drip off, then return to the baking sheet.
08 - While chocolate remains unset, drizzle with colored candy melts or immediately sprinkle with decorative toppings as desired.
09 - Refrigerate for at least 15 minutes until chocolate coating is completely firm. Serve chilled or allow to reach room temperature before serving.

# Tips from dashanddishes:

01 -
  • These disappear faster than you can say chocolate coma, so consider doubling the batch immediately
  • The no bake situation means your oven stays free for whatever else you are procrastinating on
  • Shaping them into eggs makes everything feel festive without requiring any actual artistic talent
02 -
  • Warm dough will slide right off your fork and create a sad chocolate puddle instead of adorable eggs
  • Working in small batches during dipping keeps the chocolate smooth and prevents the eggs from softening up
03 -
  • Use a cookie scoop to get uniform sizes before shaping into eggs
  • Keep a damp paper towel nearby for inevitable chocolate fingerprints

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