Easter Egg Oreo Cookie Balls
Creamy, no-bake Golden Oreo and cream cheese truffles shaped like Easter eggs and dipped in pastel candy coating.
Ingredients
Ingredients
- 1 package 14.3 oz Golden Oreo cookies, finely crushed
- 8 oz cream cheese softened
- 10 oz white candy coating melted for dipping
- 3 oz white candy coating divided and melted for tinting
- gel icing colors assorted pastel colors, for decorating
Instructions
- Place the Golden Oreo cookies in a food processor or blender and pulse until they become fine, even crumbs with no large pieces remaining.
- Transfer the Oreo crumbs to a large mixing bowl and add the softened cream cheese.
- Mix the crumbs and cream cheese together with a spatula or hand mixer until the mixture forms a thick, smooth, and uniform dough.
- Line a baking sheet with parchment paper.
- Scoop about 1 1/2 tablespoons of the Oreo mixture at a time, roll it between your hands, and gently shape it into a small egg.
- Place each shaped egg onto the prepared parchment-lined baking sheet, spacing them slightly apart.
- Refrigerate the tray of shaped eggs for 1 hour, or until the eggs are firm to the touch.
- Near the end of the chilling time, place the 10 oz of white candy coating in a microwave-safe bowl.
- Microwave the candy coating in 20–30 second intervals, stirring after each interval, until it is completely melted and smooth.
- Remove a few chilled eggs from the refrigerator at a time to keep them firm while dipping.
- Using a fork or dipping tool, lower one egg at a time into the melted white candy coating, turning to coat it completely.
- Lift the coated egg out, gently tap the fork on the edge of the bowl to remove excess coating, and slide the egg back onto the parchment-lined baking sheet.
- Repeat the dipping process with all of the eggs, reheating the candy coating briefly if it begins to thicken.
- Allow the coated eggs to sit at room temperature or in the refrigerator until the candy coating is set and hardened.
- Divide the remaining 3 oz of white candy coating into small bowls, one for each color you want to use.
- Tint each portion of melted candy coating with a small amount of gel icing color, stirring until the color is fully blended.
- Transfer each tinted coating to a small piping bag, zip-top bag with a tiny corner snipped, or use a small spoon for drizzling.
- Drizzle, pipe, or flick the colored coatings over the coated Oreo eggs to create stripes, zigzags, or other designs.
- Return the decorated eggs to the refrigerator and chill until all decorations are set and firm.
- Serve chilled, or store the finished Easter Egg Oreo Cookie Balls in an airtight container in the refrigerator until ready to serve.
Notes
- Keep the cream cheese at room temperature for about 30 minutes before mixing so it blends smoothly with the cookie crumbs.
- If you do not have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin until very fine.
- If the dough feels too soft to shape, refrigerate it for 15–20 minutes before forming the eggs.
- For cleaner dipping, work with a few eggs at a time and keep the rest refrigerated so they stay firm.
- You can make and refrigerate the undipped egg shapes up to 3 days ahead, or freeze them for up to 2 months before dipping and decorating.
- If you do not have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin until very fine.
- If the dough feels too soft to shape, refrigerate it for 15–20 minutes before forming the eggs.
- For cleaner dipping, work with a few eggs at a time and keep the rest refrigerated so they stay firm.
- You can make and refrigerate the undipped egg shapes up to 3 days ahead, or freeze them for up to 2 months before dipping and decorating.