Description
These Easter Egg Oreo Cookie Balls are an easy no-bake dessert, perfect for spring celebrations! Made with crushed Oreos and cream cheese, then coated in pastel-colored chocolate, these Easter Oreo cookie balls are fun to make and even more delicious to eat. Whether you’re looking for an Easter egg Oreo balls recipe, a kid-friendly Easter treat, or a creative Oreo Easter egg recipe, these truffle-like treats are a must-have for your Easter dessert table!
Ingredients
Units
Scale
- 36 Oreo cookies (classic or golden) (Oreo Easter eggs)
- 8 oz cream cheese, softened
- 2 cups white chocolate or pastel candy melts
- 1 tsp coconut oil (optional, for a smoother coating)
- Food coloring (if using white chocolate)
- Sprinkles or decorative icing (optional)
Instructions
1. Prepare the Oreo Mixture:
- Crush Oreos in a food processor until fine crumbs form.
- Add softened cream cheese and mix until a dough forms.
2. Shape the Egg Truffles:
- Scoop about 1 tablespoon of the mixture and roll it into an egg shape.
- Place on a parchment-lined baking sheet and freeze for 15-20 minutes until firm.
3. Melt the Chocolate:
- In a microwave-safe bowl, melt white chocolate or pastel candy melts in 30-second intervals, stirring in between until smooth.
- If using white chocolate, separate into bowls and mix with food coloring to create pastel colors.
4. Coat the Oreo Eggs:
- Using a fork or skewer, dip each Oreo egg into the melted chocolate, letting excess drip off.
- Place back on parchment paper and decorate with sprinkles or drizzle extra chocolate before the coating hardens.
5. Chill & Serve:
- Refrigerate for 30 minutes until set.
- Serve in an Oreo Easter egg cookie kit, in a basket, or as a festive party treat!
Notes
- Oreo Easter cookie recipe tip: Use different Oreo flavors like Golden, Birthday Cake, or Mint for variety!
- Make it vegan by using dairy-free cream cheese and chocolate.
- DIY Oreo Easter egg cookies: Let kids decorate their own Oreo cookie eggs with colorful icing and toppings.
- Storage: Keep in an airtight container in the fridge for up to 5 days.
