Ingredients
Equipment
Method
Make the Oreo dough
- Crush Oreo cookies in a food processor until they become fine crumbs with no large pieces remaining, scraping down as needed for even texture.
- Mix Oreo crumbs with softened cream cheese until fully combined into a thick uniform dough, with no dry pockets visible.
Shape and chill
- Roll the dough into 1-inch balls and place them on a parchment-lined sheet pan, leaving a little space between each ball.
- Freeze the rolled balls for 30 minutes until firm enough to dip.
Dip in white chocolate
- Melt the white chocolate melting wafers according to package instructions until smooth and pourable, stirring to remove any graininess.
- Dip each chilled Oreo ball into the melted white chocolate using a fork, let excess drip off, and return to the parchment sheet while the coating is still wet.
Decorate and set
- Melt the red candy melts separately and drizzle over the coated balls in thin lines while the white chocolate is fresh.
- Melt the blue candy melts separately and drizzle over the coated balls in thin lines, then immediately top with red, white, and blue star sprinkles before the drizzle sets.
- Refrigerate for 30 minutes until fully set before serving, so the coating is firm and the drizzle holds its lines.
Notes
For the smoothest coating, keep the balls very cold before dipping and work in small batches so the white chocolate stays fluid. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 1 month (thaw in the fridge before serving). For a lighter swap, use reduced-fat cream cheese—texture stays firm, though slightly softer than the standard version.