Name: No-Bake Reese’s Oreo Balls Recipe
Prep time: 30 min
Total time: 90 min
Ingredients: 36 Oreo cookies; 8 ounces cream cheese, softened; 1 cup creamy peanut butter; 10 Reese’s peanut butter cups, chopped; 16 ounces semi-sweet chocolate or chocolate candy melts; 1 tablespoon vegetable oil; 1/3 cup crushed Oreo crumbs or chopped Reese’s for garnish

No-Bake Reese’s Oreo Balls Recipe tastes like a peanut butter cup and a cookies-and-cream truffle had a very delicious little meeting. It works perfectly for busy home bakers who want a crowd-pleasing dessert in under 45 minutes, with no oven and minimal dishes. I first made these for a game night, and my friends stopped playing cards so they could focus on the dessert table instead.

Why You Should Try This No-Bake Reese’s Oreo Balls Recipe

This No-Bake Reese’s Oreo Balls Recipe packs rich chocolate, salty-sweet peanut butter, and creamy Oreo filling into one bite. You get the texture of a truffle with the flavor of a candy bar, and you only need a few ingredients.

You skip the oven, so the recipe fits hot days, small kitchens, and last-minute parties. Kids can help roll the balls, and adults can pretend they made a fancy confection from a pastry shop.

“These No-Bake Reese’s Oreo Balls disappeared in ten minutes at our party and guests asked for the recipe before they left. ★★★★★”

Ingredients You’ll Need

Oreos

36 regular Oreo cookies, whole, with filling
- Use classic Oreos for the best texture.
- You can swap in Double Stuf, but the mixture turns softer, so chill it longer.
- Store-brand chocolate sandwich cookies also work if you want a budget option.

Cream cheese

8 ounces cream cheese, softened to room temperature
- Use full-fat cream cheese for the richest flavor and firm texture.
- If you use reduced-fat, chill the mixture extra well so the balls hold their shape.

Peanut butter

1 cup creamy peanut butter
- Use a mainstream brand like Jif or Skippy for consistent results.
- Natural peanut butter with separated oil can make the mixture too loose, so stir it very well or avoid it.

Reese’s

12 Reese’s Peanut Butter Cups, regular size, chopped
- Mini cups also work; use about 24 minis.
- You can use Reese’s Pieces instead; use 1 to 1½ cups and fold them in at the end for crunch.

Chocolate coating

2 cups semi-sweet chocolate chips or melting wafers
- Melting wafers coat more smoothly and set faster, so they work great for beginners.
- Use milk chocolate chips if you prefer a sweeter shell, or dark chocolate chips if you like more intense flavor.
1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)

Optional toppings

Crushed Oreos
Crushed Reese’s Peanut Butter Cups
Reese’s Pieces
Sprinkles
Flaky sea salt

Pantry shortcuts

Use pre-crushed Oreo crumbs if your store carries them and you want to skip the food processor.
Use store-bought chocolate candy coating or almond bark if you do not want to fuss with chocolate chips and oil.
Buy mini Reese’s cups so you skip chopping and just toss them in.

Equipment

Food processor or high-powered blender
Large mixing bowl
Rubber spatula or wooden spoon
Baking sheet
Parchment paper or silicone baking mat
Small cookie scoop or tablespoon
Forks or dipping tool for coating
Microwave-safe bowl or double boiler
Refrigerator and freezer space

Tips & Tricks

Crush the Oreos into fine crumbs so the mixture turns smooth and truffle-like.
Soften the cream cheese fully so it mixes evenly without lumps.
Chill the mixture at least 20 to 30 minutes before rolling if it feels sticky.
Use a small cookie scoop for even-sized balls that chill and coat evenly.
Keep half the balls in the fridge while you coat the other half so they stay firm.
Melt chocolate in short bursts in the microwave and stir often so it does not scorch.
Add a spoonful of coconut oil to the chocolate for a thinner, shinier coating.
Tap the fork gently on the bowl edge after dipping each ball so extra chocolate drips off.
Decorate with crushed Oreos or Reese’s while the chocolate still feels wet so toppings stick.
Chill the finished balls until the chocolate shell sets completely before serving or storing.

How to Make No-Bake Reese’s Oreo Balls Recipe

Step 1: Crush the Oreos

Place the Oreo cookies in a food processor. Pulse until the cookies turn into fine crumbs with no big chunks. If you do not own a food processor, seal the cookies in a zip-top bag and crush them with a rolling pin.

Step 2: Mix the base

Add the softened cream cheese and peanut butter to a large mixing bowl. Beat them together until the mixture turns smooth and creamy. Stir in the Oreo crumbs and mix until everything blends and no streaks remain.

Step 3: Add the Reese’s

Chop the Reese’s Peanut Butter Cups into small pieces. Fold the chopped Reese’s into the Oreo mixture with a spatula. Scrape the sides and bottom of the bowl so every scoop has peanut butter cup pieces.

Step 4: Chill the mixture

Cover the bowl and place it in the refrigerator for about 20 to 30 minutes. Let the mixture firm up so it rolls easily and does not stick to your hands or scoop. If your kitchen feels warm, chill it a little longer.

Step 5: Roll into balls

Line a baking sheet with parchment paper or a silicone mat. Use a small cookie scoop or tablespoon to portion the mixture, then roll each scoop between your palms into a smooth ball. Place each ball on the lined baking sheet, leaving a little space between them.

Step 6: Firm up the balls

Place the baking sheet in the freezer for 20 minutes. Let the balls firm up so they hold their shape when you dip them in warm chocolate. Cold centers also help the chocolate shell set faster.

Step 7: Melt the chocolate

Add the chocolate chips or melting wafers and coconut oil (if using) to a microwave-safe bowl. Heat in 20 to 30 second bursts, stirring after each burst, until the chocolate turns smooth and glossy. If you prefer a stovetop method, place a heat-safe bowl over a small pot of simmering water and stir until melted.

Step 8: Dip the Oreo balls

Remove a few Oreo balls from the freezer at a time so they stay cold. Drop one ball into the melted chocolate, coat it fully, then lift it out with a fork. Gently tap the fork on the bowl edge to shake off extra chocolate, then slide the ball back onto the lined baking sheet.

Step 9: Add toppings

While the chocolate still feels wet, sprinkle crushed Oreos, chopped Reese’s, Reese’s Pieces, or sprinkles on top. Work in small batches so the chocolate does not set before you decorate. If you want a drizzle effect, melt a little peanut butter or contrasting chocolate and drizzle it over the set balls.

Step 10: Chill and serve

Place the tray of coated balls in the refrigerator for about 20 minutes. Let the chocolate shell firm up completely. Serve the No-Bake Reese’s Oreo Balls chilled or slightly cool for the best texture.

What to Serve with No-Bake Reese’s Oreo Balls Recipe

Serve this No-Bake Reese’s Oreo Balls Recipe on a dessert platter with brownies, chocolate chip cookies, and fresh strawberries for a mix of rich and fresh options. Add a bowl of pretzels or salty crackers so guests can balance the sweetness. Pair the Oreo balls with cold milk, hot coffee, hot chocolate, or a peanut butter banana smoothie. Kids love them with chocolate milk, while adults often reach for strong coffee to cut through the richness.

Storage Options

Store the Oreo balls in an airtight container in the refrigerator for up to 5 days.
Place parchment between layers so they do not stick together.
Freeze the balls in a single layer, then transfer them to a freezer bag for up to 2 months.
Thaw frozen balls in the refrigerator for a few hours before serving so the centers soften slightly.