Mocha OREO Cookie Balls

Every year, we have Christmas Eve dinner at my aunt’s house.  One year, she made OREO truffles (OREO cookie balls), and she’s pretty much not allowed to not make them ever again.  Have you ever had an OREO cookie ball?  They’re addicting, in the most rich, chocolatey way.  The best way, in my opinion.

We love all things coffee around here, so I decided to make some mocha OREO cookie balls.  It’s a super simple way to add another dimension to an extremely popular treat!  All it takes is some instant espresso powder in both the OREO filling and chocolate coating to really amp up the coffee flavor and add a bit of sophistication.  😉
I garnished each truffle with a coffee bean, so it’s like eating a chocolate covered coffee bean and an OREO at the same time.  YUM.  It’s a great way to cut the sweetness, too.
I originally wanted to incorporate some kahlua into these, but it’s really easy to accidentally make the chocolate seize when you introduce liquids, so I opted for all instant espresso powder.  I’d just recommend that you drink some kahlua with these.. maybe in a fresh cup of coffee?  And then you can justify eating these for breakfast.  They’ll definitely get your day going happily!  ‘Tis the season, right?! 😉


What is your favorite treat that shows up in the holiday spread year after year?
Mocha OREO Cookie Balls

yields about 48 oreo cookie balls

Mocha OREO Cookie Balls

  • 1-14.3 oz. package of OREOs (36 OREO cookies)
  • 2 Tbsp instant espresso powder
  • 1-8oz. package of cream cheese, softened
  • 16 oz. dark chocolate (I used 72%)
  • 4 Tbsp (1/2 stick) butter
  • 1 Tbsp instant espresso powder
  • ?48 whole roasted coffee beans, for garnish

In the bowl of a food processor, process the oreo cookies until in fine crumbs. Add the 2 tablespoons of instant espresso powder, processing until dispersed. Add the cream cheese, and process until evenly mixed and it forms a ball.

Shape the oreo filling using a small cookie scoop into about 48 1-inch balls, laying each ball onto a wax paper lined baking sheet. Place in the freezer for about 10 minutes, until firm.

While the filling is chilling, melt the chocolate and butter together in a small saucepan over low heat (or in the microwave at 30-second intervals, stirring in between). Add the 1 tablespoon of instant espresso powder, and stir until smooth.

Dip each of the chilled balls into the melted chocolate to coat evenly. Place back onto the wax paper lined baking sheet. Place a coffee bean on the top of each ball (while the chocolate is still wet).

Chill in the fridge for about 1 hour, until firm. Store in an airtight container in the refrigerator.
Disclaimer:  I was compensated by OREO to create my own version of their original OREO cookie ball recipe.  All opinions are my own.