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Easter Egg Oreo Cookie Balls

A warm, sweet treat reminiscent of childhood, these Easter Egg Oreo Cookie Balls are easy to make, fun to decorate, and perfect for sharing during the Easter season.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie balls
  • 14.3 oz 14.3 oz package (36 cookies) Golden Oreos, crushed into crumbs Or regular Oreos for a chocolatey cookie center.
  • 8 oz 8 oz cream cheese, room temperature Make sure it's at room temperature for easy mixing.
For the coating and decoration
  • 10 oz 10 oz white candy coating Additional coating needed for decorating.
  • 1 oz Additional 1 oz of white candy coating per color, for decorating More if using multiple colors.
  • Gel icing colors For decorating.

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.
  2. Dip the chilled eggs into the melted candy coating, then set on parchment paper to dry.
  3. Seal any holes left by the toothpick with a dab of candy coating.
Decoration
  1. Melt and color the additional candy coating one color at a time, then pipe or drizzle over the coated eggs.

Notes

Store Oreo eggs in the fridge for up to one week. For longer storage, freeze them for up to two months.