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Peanut Butter Oreo Balls

Peanut butter Oreo balls combine finely ground cookies, cream cheese, and creamy peanut butter into firm centers dipped in smooth semisweet chocolate. Chill them until the chocolate coating is set for an easy no-bake treat.
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Prep Time 20 minutes
Chilling 50 minutes
Total Time 1 hour 10 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the peanut butter Oreo balls
  • 1 package (14.3 oz) Oreo cookies
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup peanut butter creamy
For the chocolate coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp coconut oil refined

Equipment

  • 1 food processor
  • 1 baking sheet
  • 1 microwave

Method
 

Make the centers
  1. Line a baking sheet with parchment paper.
  2. Pulse the Oreo cookies in a food processor until finely ground.
  3. Add the cream cheese and peanut butter and process until the mixture is evenly combined and holds together.
  4. Scoop level tablespoons of the mixture, roll into balls, and place them on the prepared baking sheet.
  5. Refrigerate the balls for 30 minutes, until firm.
Dip and chill
  1. Combine the chocolate chips and coconut oil in a microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring between each, until smooth.
  2. Dip each chilled ball in the melted chocolate, let the excess drip back into the bowl, and return it to the baking sheet.
  3. Refrigerate for 20 minutes, until the coating is set.

Notes

For neat dipping, make sure the centers are firm before coating. Store covered in the refrigerator for up to 5 days; freezer-friendly. For a dairy-free swap, use dairy-free cream cheese and check that the chocolate chips are dairy-free.