Description
These easy-to-make, no-bake peanut butter Oreo cookie balls are a delightful treat. Combining the crunch of Oreo cookies, creamy peanut butter, and a chocolate coating, these bite-sized desserts are a crowd-pleaser!
Ingredients
Scale
- 1 package (15.25 oz) Oreo cookies (or similar sandwich cookies)
- 1 cup creamy peanut butter
- 1 1/2 cups chocolate chips (milk or dark chocolate, or white chocolate if preferred)
Instructions
- Crush the Oreos: Place the Oreos in a food processor and pulse until they’re finely crushed into crumbs. Alternatively, crush them in a Ziploc bag with a rolling pin.
- Mix with peanut butter: In a large mixing bowl, combine the crushed Oreos with the peanut butter. Stir until everything is well mixed. The mixture will be thick and dough-like.
- Shape the balls: Roll the Oreo-peanut butter mixture into 1-inch balls and place them on a parchment-lined baking sheet or plate.
- Dip in chocolate: Melt the chocolate chips in a microwave-safe bowl, microwaving in 20-second intervals, stirring in between, until smooth and fully melted. Dip each peanut butter Oreo ball into the melted chocolate, using a fork or spoon to fully coat them. Gently tap off any excess chocolate and place them back on the parchment-lined baking sheet.
- Chill: Refrigerate the balls for about 30 minutes to set the chocolate. Alternatively, place them in the freezer for a quicker set.
- Serve: Once the chocolate is firm, the peanut butter Oreo cookie balls are ready to serve!
Notes
- You can use any type of chocolate chips based on your preference: milk, dark, or white chocolate.
- For quicker setting, place the balls in the freezer instead of the refrigerator.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg