Reese’s Oreo Balls Recipe

These Reese’s Oreo Balls are rich, chocolatey, and packed with that irresistible peanut butter and chocolate combo I can’t get enough of. With crushed Oreos, creamy peanut butter, and a dip in smooth chocolate, they’re an easy, no-bake treat that always disappears fast. Perfect for holidays, parties, or a simple sweet fix—I love keeping a batch ready in the fridge or freezer.

Why You’ll Love This Recipe

I love this recipe because it takes minimal effort and no oven, but the result tastes like something straight out of a candy shop. The blend of Oreo cookies and Reese’s gives these truffles a fudgy, decadent center with just the right amount of crunch. Plus, they’re super customizable, freezer-friendly, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Oreo cookies (regular, not Double Stuf)

• Cream cheese, softened

• Reese’s peanut butter cups, chopped

• Creamy peanut butter

• Semisweet or milk chocolate chips (for coating)

• Crushed peanuts, chopped Reese’s, or Oreo crumbs (for garnish, optional)

Directions

1. I crush the Oreos into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin.

2. In a large bowl, I mix the Oreo crumbs, softened cream cheese, chopped Reese’s, and a spoonful of peanut butter until smooth and well combined.

3. I scoop out tablespoon-sized portions and roll them into balls, placing them on a lined baking sheet.

4. I freeze the balls for about 20–30 minutes to firm them up before dipping.

5. I melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.

6. I dip each chilled ball into the melted chocolate using a fork or toothpick, letting the excess drip off, then place them back on the lined sheet.

7. While the coating is still wet, I sprinkle with crushed peanuts, extra Oreo crumbs, or bits of chopped Reese’s if I want.

8. I let the chocolate set in the fridge for about 10–15 minutes before serving.

Servings and timing

This recipe makes about 24–30 Oreo balls. It takes around 15 minutes to prep, 30 minutes to chill and coat, and 15 minutes to set—so I usually plan for about 1 hour total.

Variations

• I use white chocolate or dark chocolate for coating when I want to switch it up.

• For a crunchier filling, I stir in chopped pretzels or crushed graham crackers.

• I sometimes add a pinch of sea salt on top for a salty-sweet twist.

• I roll the balls in cocoa powder or powdered sugar if I don’t want to dip them in chocolate.

• I’ve used flavored Oreos (like peanut butter or chocolate cream) for extra depth.

Storage/Reheating

I store the Oreo balls in an airtight container in the refrigerator for up to 1 week. They also freeze well—I freeze them on a tray first, then transfer to a bag or container for up to 2 months. I thaw them in the fridge or enjoy them slightly chilled right from the freezer.

FAQs

Can I use natural peanut butter?

I’ve found that creamy, shelf-stable peanut butter (like Reese’s or Jif) works best. Natural peanut butter can separate and make the filling too oily.

Do I have to freeze the balls before dipping?

Yes, chilling or freezing helps them hold their shape and keeps the filling from melting into the chocolate coating.

What kind of chocolate works best?

I use semisweet chocolate chips, but milk chocolate or melting wafers work well too. I make sure to melt slowly and stir often for a smooth dip.

Can I make these ahead of time?

Absolutely. I make a big batch and store them in the fridge or freezer. They’re perfect for prepping ahead for events or gift boxes.

Do I need a food processor?

It helps for fine crumbs, but I’ve also crushed the Oreos in a zip-top bag with a rolling pin and mixed the filling by hand or with a hand mixer.

Conclusion

These Reese’s Oreo Balls are bite-sized, no-bake bliss—rich, creamy, chocolatey, and full of peanut butter flavor. Whether I’m sharing them at a party or keeping them in the fridge for a quick treat, they never fail to satisfy my sweet tooth. Easy to make, fun to decorate, and even easier to eat, they’re one of my favorite indulgent snacks.