Oreo and Nutter Butter Balls
A tasty, customizable treat for any occasion.

Oreo and Nutter Butter Balls

Oreo And Nutter Butter Balls
Nutter Butter cookies are a perfect autumn color. Photo by Stephanie Stabb

When I first tried these Oreo balls, I was absolutely blown away. The crunch of the outer chocolate shell and the smooth, creamy filling was so delicious I was sure that they had to come from a bakery. To my surprise, my friend told me she made them with three main ingredients! I came to the realization that since they were so easy to make, I could easily ask her to make them for me again. And I did ask. Several times. Eventually I got the recipe from her, and it really is as easy as she said. 

This dessert’s simplicity makes it perfect to make during a busy holiday. On top of that, it’s super easy to customize it for any occasion. In this recipe, we used Nutter Butters to make an autumn-themed treat, and Oreos with white chocolate were perfect for Christmas. No matter when you make these, you can be sure that everyone will be asking for more! //


  • 1 package of Oreos or Nutter Butters 
  • 8 oz cream cheese 
  • Melting chocolate 
  • Sprinkles 
  • Parchment paper 


  1. Take your cream cheese out of the fridge and allow it to heat up to room temperature. Put Oreos or Nutter Butter cookies into a large plastic bag and crush them with a rolling pin, spoon, or your hands. If you have a food processor, you can use that as well. You will want your cookie pieces to be small. 
  2. In a large mixing bowl, add your crushed cookies and cream cheese. Mixing this is easiest with your hands, but you can also use a spoon. Mix until you reach a dough-like consistency. 
  3. Shape the mixture into small one-inch balls. Place on parchment paper on a cookie sheet or plate. When you’re finished, put them in the freezer for half an hour. 
  4. Prepare your melting chocolate. There are a couple different methods that you can use, but we found that melting the chocolate in the microwave for 30 second intervals was easiest. We used white and milk chocolate Ghirardelli wafers. 
  5. Dip each ball completely into the chocolate, making sure it is coated on all sides. Place the ball back on the parchment paper. If you are adding sprinkles, you will have to work quickly. We would sprinkle each ball after dipping, as they cool down quickly. If you skip the sprinkles, you can coat everything at once and go back with a chocolate drizzle at the end if you would like. The chocolate should cool quickly, but you can store these in the fridge before serving.