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easter egg oreo cookie ball
The Cookie Gallery

Easter Egg Oreo Cookie Balls

These Easter Egg Oreo Cookie Balls are the ultimate no-bake treat! A creamy, rich mixture of Oreo crumbs and cream cheese is shaped into eggs, dipped in a smooth white candy coating, and decorated with pretty pastel colors. They’re fun to make, even more fun to decorate, and absolutely delicious.
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Prep Time 30 minutes
Chill Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 20 eggs
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Balls:
  • 14.3 oz 405g package classic Black Oreos (about 36 cookies)
  • 8 oz 226g block cream cheese, softened to room temperature
For Dipping & Decorating:
  • 10 oz 283g white candy coating
  • 1 oz Extra white candy coating (28g per color for decorating) about 1 oz or 28g per color for decorating
  • Gel icing colors in pastel shades
  • Sprinkles or sanding sugar optional

Equipment

  • 1 Food processor or large zip top bag and rolling pin
  • 1 Large mixing bowl
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Small cookie scoop (about 1½ tablespoons)
  • 1 Microwave-safe bowls (one large, several small)
  • 1 Dipping tool or fork
  • 1 Small piping bags or spoons for decorating

Method
 

  1. Crush Oreos: In a food processor, pulse Oreos (filling and all) until they become fine, uniform crumbs. Transfer to a large bowl.
  2. Mix: Add the softened cream cheese to the Oreo crumbs. Mix with a spatula or your hands until fully combined and no streaks of cream cheese remain.
  3. Shape: Scoop about 1½ tablespoons of the mixture. Roll into a ball, then gently shape into an oval to resemble an egg. Place on a parchment-lined baking sheet. Repeat with remaining mixture.
  4. First Chill: Refrigerate the shaped eggs for at least 1 hour, until very firm.
  5. Melt & Dip: Melt the 10 oz of white candy coating in a deep microwave-safe bowl according to package directions. Using a fork or dipping tool, dip each chilled egg into the melted coating, turning to coat. Let excess drip off, then return to the parchment-lined sheet. Let the white coating set completely (about 10-15 minutes).
  6. Prepare Colors: Melt small amounts of extra white coating in separate small bowls. Stir in gel food coloring until you reach your desired pastel shades.
  7. Decorate: Drizzle, dip, or pipe the colored coating onto the set eggs. If using sprinkles, add them now while the coating is wet.
  8. Final Chill: Refrigerate the decorated eggs for 15-20 minutes to set all the coatings.
  9. Serve: Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.

Notes

  1. Soften Your Cream Cheese: This is essential for a smooth, lump-free mixture. Leave it on the counter for at least an hour before starting.
  2. Chill Time is Mandatory: Don't skip the first 1-hour chill. It's what keeps the eggs from falling apart when you dip them.
  3. No Liquid Food Coloring: Use gel or candy coloring to prevent your candy coating from seizing up.
  4. Work Quickly with Colored Coating: The coating will start to set as it cools. If it becomes too thick, you can reheat it in the microwave for a few seconds.
  5. Storage: Store in an airtight container in the refrigerator for up to 1 week.