Description

These Egg Oreo Cookie Balls are a sweet, festive treat perfect for Easter or any occasion, featuring a creamy filling made with Golden Oreos and cream cheese, coated in white candy and decorated with colorful icing.

Ingredients

14.3 oz package (36 cookies) Golden Oreos, crushed into crumbs

8 oz cream cheese, room temperature

10 oz white candy coating

Additional 1 oz of white candy coating per color, for decorating

Gel icing colors

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Instructions

Crush the Golden Oreos into fine crumbs using a food processor or blender.
In a bowl, mix together the crushed cookies and cream cheese until fully combined. The mixture should be thick enough to form into balls.
Using about 1 ½ tablespoons of the mixture, shape the dough into egg shapes.
Place the shaped eggs in the fridge for about 1 hour to firm up.
Melt the 10 ounces of white candy coating. Dip each chilled egg into the melted candy, letting the excess drip off. Use a toothpick inserted into the bottom for easier dipping.
Place the dipped eggs on parchment paper and twist the toothpick while pulling it out to avoid holes. If a hole appears, fill it with extra candy coating.
Allow the candy coating to dry completely.
Melt small amounts of candy coating, then add gel icing colors to create desired decorating colors.
Pipe or drizzle the colored candy coating over the eggs to create patterns or designs.
Return the decorated eggs to the fridge to set completely.

Notes

This recipe makes approximately 18-20 egg balls, depending on size.
These egg balls can be stored in an airtight container in the fridge for up to a week.
For a twist, use different flavored Oreos or chocolate candy coating.
Gel icing colors can be used for festive designs or marble effects.
Can be frozen for later enjoyment. Thaw in the fridge before serving.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 egg ball
Calories: 150
Sugar: 14g
Sodium: 50mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg