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Easter Egg Oreo Cookie Balls

Delightful no-bake Easter Egg Oreo Cookie Balls, perfect for sharing and celebrating the sweet moments of spring.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 18 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie mixture
  • 14.3 oz 14.3 oz package (36 cookies) Golden Oreos, crushed into crumbs Golden Oreos give a sweet and buttery flavor.
  • 8 oz 8 oz cream cheese, room temperature Ensure it's at room temperature for easier mixing.
For the coating and decoration
  • 10 oz 10 oz white candy coating Melt for dipping the Oreo balls.
  • 1 oz 1 oz additional white candy coating per color, for decorating Determine the number of colors for decorations.
  • Gel icing colors To achieve desired colors for decoration.

Method
 

Preparation
  1. Add the Golden Oreo cookies to a food processor or blender and crush into crumbs.
  2. Mix the cream cheese and cookie crumbs together in a bowl until well combined.
  3. Form Easter eggs from the cookie mixture using about 1 1/2 tablespoons per egg.
  4. Put the eggs in the fridge for about 1 hour to firm up.
Coating
  1. Melt the 10 ounces of white candy coating and dip the chilled eggs into the melted coating.
  2. Set dipped eggs on parchment paper to dry.
  3. Use a toothpick for dipping and fill in holes with a little dab of candy coating.
Decorating
  1. Once dry, melt remaining candy coating colors one at a time and decorate the eggs.

Notes

Store Oreo eggs in the fridge; they should last about 1 week. If you want to keep them longer, you can freeze them for up to 3 months. Thaw them in the fridge before serving. Use room-temperature cream cheese for best mixing results.