How to make Christmas OREO balls. This easy 3-ingredient OREO ball recipe is perfect for the holidays and includes several festive variations. Use this simple method to create a hot cocoa mug OREO ball dipped in white chocolate, then topped with chocolate and miniature marshmallows.
The holiday season is here, and these bite-size treats are a fun way to celebrate. They’re ideal for holiday parties, neighbor gifts, classroom treats, or a cozy night in with a mug of cocoa and a movie.
Christmas OREO Balls
This recipe turns two favorites—OREO cookies and hot cocoa—into three festive shapes: hot cocoa mugs, Christmas trees, and snowflakes. The base recipe uses only three main ingredients and can be prepared ahead of time. The base ingredients are:
- OREO cookies
- Cream cheese, softened to room temperature
- Melting chocolate (white or colored coating)
To make the base, crush the OREO cookies into fine crumbs, then mix in the softened cream cheese until the mixture is evenly combined. Use a cookie scoop to portion the mixture into uniform pieces—about 1 inch each. For the hot cocoa mug variation, gently shape each portion into a small cylinder that resembles a cup.
Hot Cocoa Mug OREO Balls
- OREO cookies
- Cream cheese
- White and dark chocolate (or melting wafers)
- Mini marshmallows
- Sprinkles
- Pretzel twists (for handles)
Decorating OREO Balls
- Once you form the mug shape, break a pretzel twist and dip the ends in white chocolate, then press it into the side of the OREO mug to create a handle. Tip: cut a small slice in the side of the mug first so the pretzel can be pressed in more securely. Freeze the mugs for about 15 minutes to firm up.
- Hold each mug by the pretzel handle and carefully dip into melted white chocolate to coat. Allow excess chocolate to drip off, then place the coated mug on parchment paper. While the coating is still wet, press a small candy decoration on the front if desired. Refrigerate or allow to set until the coating firms.
- Use melted dark chocolate to pipe “hot cocoa” details on top, then place miniature marshmallows into the indentation to resemble a mug of cocoa. Add sprinkles or other small festive candies to finish.
Once decorated, cover and refrigerate until ready to serve. These hold well in an airtight container for several days, making them an easy make-ahead treat.
Christmas Tree OREO Truffles
- OREO cookies
- Cream cheese
- White chocolate
- Green food coloring
- Sprinkles
- Prepare the OREO and cream cheese mixture and press it evenly into a 6×8-inch baking sheet. Smooth the top with a spatula or a piece of parchment.
- Freeze for 20 minutes, then use a Christmas tree cookie cutter to cut shapes from the sheet.
- Melt white chocolate, add a few drops of green food coloring to tint, and dip each tree in the colored coating.
- Place on parchment to set and decorate with sprinkles before the coating hardens.
Snowflake Truffles
- OREO cookies
- Cream cheese
- White chocolate
- Blue sprinkles
- Prepare the base mixture and press it into a 6×8-inch pan. Smooth and refrigerate for about 20 minutes until firm.
- Use a snowflake cookie cutter to cut shapes from the chilled sheet.
- Melt white chocolate and dip each snowflake, then place on parchment to set.
- Finish with blue sprinkles or other seasonal decorations while the chocolate is still tacky.
Recipe: Basic OREO Ball Base
Ingredients:
- 36 OREO cookies
- 8 ounces cream cheese, softened
- 1 package melting chocolate (white or any coating you prefer)
Instructions:
- Crush OREO cookies to fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Stir the softened cream cheese into the crumbs until the mixture is uniform and holds together.
- Scoop portions with a cookie scoop onto a parchment-lined sheet and freeze for 15 minutes.
- Shape the chilled portions into the desired form—small balls, mugs, or press into a sheet for cutouts. For mugs, press down slightly on top to create an indent for the marshmallows and chocolate.
- Melt white chocolate according to package directions and use it for coating and attaching handles or decorations.
- Dip or coat each piece, add decorations while the coating is soft, and refrigerate until set.
- Store finished treats in an airtight container in the refrigerator until serving.
Tips and tricks for making Christmas OREO balls
- Chill the OREO and cream cheese mixture before shaping to make handling and dipping easier.
- If crumbs fall into the melted chocolate, return the uncoated pieces to the freezer for a few minutes to firm up.
- Keep dipping chocolate warm as needed so it stays smooth for coating.
- Work quickly when adding decorations so the chocolate doesn’t harden before you can place sprinkles or marshmallows.
