Ingredients
– 1 package (15.25 oz) Oreo cookies (or similar sandwich cookies)
– 1 cup creamy peanut butter
– 1 1/2 cups chocolate chips (milk or dark chocolate, or white chocolate if preferred)
Instructions
Crush the Oreos:
Place the Oreos in a food processor and pulse until they’re finely crushed into crumbs. If you don’t have a food processor, you can put the Oreos in a Ziploc bag and crush them with a rolling pin.
Mix with peanut butter:
In a large mixing bowl, combine the crushed Oreos with the peanut butter. Stir until everything is well mixed. The mixture will be thick and dough-like.
Shape the balls:
Roll the Oreo-peanut butter mixture into 1-inch balls and place them on a parchment-lined baking sheet or plate.
Dip in chocolate:
Melt the chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.
Dip each peanut butter Oreo ball into the melted chocolate, using a fork or spoon to fully coat them. Gently tap off any excess chocolate, then place the dipped balls back on the parchment-lined baking sheet.
Chill:
Refrigerate the balls for about 30 minutes to set the chocolate. You can also place them in the freezer for a quicker set.
Serve:
Once the chocolate is firm, your peanut butter Oreo cookie balls are ready to serve! Store leftovers in an airtight container in the refrigerator for up to 1 week.
Enjoy!
