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A delicious plate of Easter Egg Oreo Cookie Balls

Easter Egg Oreo Cookie Balls

Creamy, crunchy bites with sweet vanilla coating and colorful festive sprinkles.
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Prep Time 25 minutes
Chill Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 40 balls
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 36 cookies Oreo cookies Crushed finely to form the base of the cookie balls.
  • 226.8 g cream cheese Ensure it's at room temperature for smooth mixing.
  • 340.2 g white chocolate Melt gently to avoid seizing, for dipping.
  • 283.5 g pastel candy melts Use a variety of pastel colors for decorative drizzling.
  • 2 tbsp rainbow Easter sprinkles For a festive and colorful topping.
  • 1 tbsp sanding sugar or pastel sugar crystals Adds an extra sparkle and sweet crunch.

Equipment

  • Food Processor
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls

Method
 

  1. Line a baking sheet or tray with parchment paper.
  2. Pulse the Oreo cookies in a food processor until fine crumbs form.
  3. Mix the cookie crumbs and cream cheese in a bowl until a smooth dough forms.
  4. Scoop the mixture into 1 1/2 tbsp portions and shape into egg forms.
  5. Freeze the shaped eggs for 20 minutes until firm.
  6. Dip each egg into the melted white chocolate and let the excess drip off.
  7. Place the coated eggs on the lined tray and let the coating set for 10 minutes.
  8. Melt the pastel candy melts in separate bowls and drizzle them over the eggs.
  9. Top with Easter sprinkles and sanding sugar before the drizzle fully sets.
  10. Refrigerate for 15 minutes before serving for the best texture.

Notes

Feel free to use different color sprinkles for other holidays. These are best served chilled and make a wonderful treat for gatherings.