3-Ingredient Peanut Butter Oreo Cookie Balls

Here’s a simple, no-emoji recipe for 3-Ingredient Peanut Butter Oreo Cookie Balls — rich, no-bake treats that come together in minutes and taste like a cross between a truffle and a cookie.

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3-Ingredient Peanut Butter Oreo Cookie Balls

Servings

Makes about 20–24 balls

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Ingredients

• 1 package (14.3 ounces / 36 cookies) Oreo cookies

• 4 ounces (½ cup) creamy peanut butter

• 8 ounces chocolate (milk, dark, or white), for coating

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Instructions

1. Prepare the Oreo Mixture

1. Place the Oreo cookies (whole, including filling) in a food processor.

2. Pulse until finely crushed into crumbs.

3. Add peanut butter and process again until the mixture comes together and forms a thick dough.

   • If too dry, add 1 tablespoon more peanut butter.

2. Shape the Balls

1. Scoop about 1 tablespoon of the mixture and roll it into a smooth ball.

2. Place on a parchment-lined baking sheet.

3. Freeze or refrigerate for 20–30 minutes to firm up.

3. Coat in Chocolate

1. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

2. Using a fork or dipping tool, coat each chilled ball in melted chocolate, letting excess drip off.

3. Return to the parchment-lined tray.

4. Chill and Serve

• Refrigerate for at least 30 minutes, or until the chocolate is set.

• Store covered in the refrigerator for up to 1 week.

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Optional Variations

• Decorate: Drizzle with white chocolate or sprinkle crushed Oreos on top before the coating sets.

• Crunchy Version: Mix in 1–2 tablespoons of crushed peanuts or Rice Krispies before rolling.

• Double Chocolate: Use chocolate Oreo cookies instead of classic.

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Would you like me to include a version made with cream cheese instead of peanut butter (like traditional Oreo truffles)?