Reeses Oreo Balls
When Oreo crumbs first meet softened cream cheese in the food processor, they can look like nothing more than dark, loose crumbs. Keep pulsing and the mixture pulls together into…
By Ava
•
•
Reading time: 8 min
Tip: save now, make later.
When Oreo crumbs first meet softened cream cheese in the food processor, they can look like nothing more than dark, loose crumbs. Keep pulsing and the mixture pulls together into a soft dough that holds its shape. That change is what makes Reeses Oreo Balls easy to roll without adding anything else to the filling.
Fold in finely chopped Reese’s Miniatures and each center has little peanut butter cup pieces tucked through the Oreo mixture. A semisweet chocolate shell gives the chilled centers a clean finish, with enough crunch to contrast the creamy middle. I keep these bites close to 1 1/4 inches so they’re easy to dip and just the right size for a sweet treat.
Kitchen Note
Give the rolled centers the full hour in the refrigerator before dipping. They should feel firm when you pick one up; soft centers are more likely to lose crumbs in the melted chocolate.
Save these Reeses Oreo Balls for a chocolate-dipped treat with Oreo centers and chopped Reese’s in every bite.
Why the Reese’s Go In After the Oreo Dough Comes Together
It’s tempting to put every filling ingredient into the food processor at once, but the Reese’s Miniatures have a different job from the cookies. The processor needs to turn the Oreos into fine crumbs and work the softened cream cheese through them until there’s a cohesive dough. The chopped candy is folded in afterward, so its pieces stay distinct instead of getting chopped down with the cookies.
That order also gives you a better feel for the filling as you work. Once the dough has come together, spread it into a bowl and fold gently until the candy is distributed. You’re looking for little pieces throughout, not a perfectly uniform mixture. If the Reese’s go in too early, you lose those recognizable pockets and can end up with a more blended, less varied center. Keeping the candy separate until the dough is ready makes the texture of each bite more interesting.
What Each Ingredient Contributes to These Oreo Reese’s Balls
- Oreo cookies — The cookies grind into the fine base that gives these centers their chocolate flavor and structure. A food processor makes the most even crumbs; stop when no large cookie pieces remain, so the cream cheese can blend through without leaving dry pockets. For the closest result, stick with standard Oreo cookies rather than changing the cookie-to-filling balance.
- Cream cheese — Softened cream cheese binds the crumbs into a dough you can roll. Let it soften before it goes into the processor; cold cream cheese is harder to work evenly into the crumbs. I don’t recommend replacing it here, because it’s the ingredient that brings the filling together.
- Reese’s Miniatures — These bring the peanut butter cup pieces into the center. Unwrap them and chop them finely before folding them in, so the pieces distribute throughout the dough instead of making a few oversized pockets. The pieces don’t need to be perfectly identical, but keep them small enough to fold through.
- Semisweet chocolate melting wafers — The wafers make the smooth coating for dipping and add a bittersweet contrast to the sweet filling. Melt them in a microwave-safe bowl and stir between bursts; the smooth, fluid texture matters more for dipping than choosing a particular brand. I use the semisweet wafers listed here rather than changing the coating ingredient.
From Crumbly Oreos to a Set Chocolate Shell
Pulse the Cookies and Cream Cheese Into Dough
Line a 13×18-inch rimmed baking sheet with parchment paper before you start shaping. Pulse the Oreo cookies in a food processor until they’re finely ground, then add the softened cream cheese and pulse again. At first, the crumbs may look loose; keep going until the mixture clumps into a cohesive dough. Stop once it holds together rather than continuing to process it.
Fold in the Candy, Roll, and Chill
Transfer the dough to a bowl and fold in the finely chopped Reese’s Miniatures. Roll the mixture into 36 balls about 1 1/4 inches wide and arrange them on the lined baking sheet. Aim for a similar size across the batch, which helps the centers chill at the same pace and makes dipping more consistent. Refrigerate for 1 hour, until firm.
Melt the Wafers and Dip the Centers
Put the semisweet chocolate melting wafers in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each one, for about 1 1/2 to 2 1/2 minutes total, until the chocolate is smooth. Dip each chilled ball, letting the excess chocolate drip back into the bowl before returning it to the parchment-lined sheet. Refrigerate for 30 minutes, until the coating is set.
Three Ways to Change the Shape or Finish
Make smaller, bite-size centers
Roll the dough into balls smaller than 1 1/4 inches and keep the same chilling and dipping method. You’ll get more than 36 pieces, each with a higher proportion of chocolate shell to filling, so have the lined baking sheet ready for the extra bites.
Leave the candy pieces a little larger
Chop the Reese’s less finely before folding them into the dough. The peanut butter cup pieces will stand out more in each bite, though they’ll take a little more care to distribute evenly when you roll the centers.
Dip each center partway
Instead of covering each ball completely, dip only part of each chilled center in the melted wafers. You’ll use a different finish with more of the Oreo-and-Reese’s center visible, while the chocolate still sets into a shell.
Storage and Reheating
- Refrigerator: Keep the Oreo balls covered in the refrigerator and enjoy within 4 days. The centers stay firm and the coating remains crispest when they’re chilled.
- Freezer: Freeze them in a single layer until firm, then transfer to an airtight container for up to 2 months. Thaw in the refrigerator so the centers soften gradually.
- Reheating: These are served cold, so no reheating is needed. Avoid microwaving them; the chocolate shell will soften before the centers warm evenly.
Questions That Come Up While Making Reeses Oreo Balls
Reeses Oreo Balls
Ingredients
Equipment
Method
- Line a 13x18-inch rimmed baking sheet with parchment paper.
- Pulse the Oreo cookies in a food processor until finely ground.
- Add the cream cheese and pulse until the mixture forms a cohesive dough.
- Transfer the mixture to a bowl and fold in the chopped Reese's.
- Roll the mixture into 36 balls about 1 1/4 inches wide and arrange them on the prepared baking sheet.
- Refrigerate for 1 hour, until firm.
- Microwave the chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring after each, for about 1 1/2 to 2 1/2 minutes total, until smooth.
- Dip the chilled balls in the melted chocolate, letting excess chocolate drip back into the bowl, and return them to the lined baking sheet.
- Refrigerate for 30 minutes, until the coating is set.
- Store the Oreo balls covered in the refrigerator.