Ingredients
- Oreo cookies: 36
- Cream cheese, softened: 8 ounces
- Peanut butter: 1 cup
- Semi-sweet chocolate chips: 12 ounces
- Vegetable shortening: 1 tablespoon
- Sprinkles (optional): As desired
- Chopped Peanuts (optional): As desired
Instructions
- Step 1: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing them with a rolling pin.
- Step 2: In a large bowl, combine the crushed Oreo crumbs, softened cream cheese, and peanut butter. Mix well until fully combined and a dough forms.
- Step 3: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Step 4: Freeze the Oreo peanut butter balls for at least 30 minutes to firm up.
- Step 5: While the balls are freezing, melt the chocolate chips and vegetable shortening in a double boiler or microwave in 30-second intervals, stirring in between, until smooth.
- Step 6: Dip each frozen Oreo peanut butter ball into the melted chocolate, ensuring it is fully coated. Place the dipped balls back on the parchment-lined baking sheet. Sprinkle with sprinkles or chopped peanuts, if desired, before the chocolate sets. Refrigerate for 15-20 minutes to allow the chocolate to harden completely.
Notes
- Store leftover Oreo peanut butter balls in an airtight container in the refrigerator for up to a week to maintain their texture and prevent them from drying out.
- If you want a softer bite, let the chilled Oreo peanut butter balls sit at room temperature for 5-10 minutes before serving.
- Present these irresistible treats on a decorative platter or arrange them in mini cupcake liners for an elegant touch.
- For easier dipping, ensure the chocolate is fully melted and smooth, and consider using a toothpick or fork to keep the Oreo balls intact.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American