Instructions
- Crush the Oreos. Place the Oreo cookies in a food processor and pulse until they are finely crushed into crumbs. If you don’t have a food processor, simply place the cookies in a Ziploc bag and crush them with a rolling pin until they turn into fine crumbs.
- Mix with peanut butter. In a large mixing bowl, combine the crushed Oreos with the peanut butter. Stir well until everything is thoroughly mixed. The mixture will be thick and dough-like, and it should hold together well when you form it into balls.
- Shape the balls. Roll the Oreo-peanut butter mixture into 1-inch balls and place them on a parchment-lined baking sheet or plate. The mixture should yield about 20-24 balls, depending on how large you make them.
- Dip in chocolate. In a microwave-safe bowl, melt the chocolate chips. Microwave in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted. Using a fork or spoon, dip each peanut butter Oreo ball into the melted chocolate, coating them completely. Gently tap off any excess chocolate before placing them back onto the parchment-lined baking sheet.
- Chill. Refrigerate the chocolate-covered cookie balls for about 30 minutes to set the chocolate. For quicker results, you can place them in the freezer for 10-15 minutes to speed up the process.
- Serve. Once the chocolate has fully set, your peanut butter Oreo cookie balls are ready to serve! Enjoy these decadent treats immediately, or store them in an airtight container in the refrigerator for up to 1 week.
Serving Notes
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