INTRODUCTION
Easter Egg Oreo Cookie Balls are small, sweet treats that look like Easter eggs. They are made with crushed Golden Oreo cookies, cream cheese, and a white candy coating. Kids and adults like them because they taste like a mix of cookie and candy. You can make them in one day and store them in the fridge. If you want to try another fun cookie idea for a party, you can enjoy them alongside Biscoff stuffed cookies for an extra cookie option.
These Oreo eggs are soft inside and crisp outside. You can change the colors for any holiday. They look nice on a plate or in small bags. The recipe is simple and uses few tools. You can make many at once and share them with friends.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make with few ingredients.
- No baking is needed. You only chill and dip.
- Fun to decorate for Easter or any party.
- They stay fresh in the fridge for a week.
- Kids can help shape and decorate the eggs.
This treat is a quick way to make a colorful candy that looks special. If you like sweet bites that are small but rich, you will enjoy them as much as classic bakery treats like brown butter eggnog cinnamon rolls for a cozy dessert.
HOW TO MAKE Easter Egg Oreo Cookie Balls
Making these Oreo eggs is a simple process. You crush the Golden Oreos into fine crumbs, mix them with room temperature cream cheese, shape the mix into egg forms, chill, and then dip in melted white candy coating. After the coating dries, add colorful drizzles or stripes with more candy coating mixed with gel icing color.
Work in steps and keep the eggs cold before you dip them. If the mixture gets soft, chill it again. Use a toothpick to help dip and remove the eggs from the coating. This gives a clean finish and makes it easy to fix the small hole left by the toothpick with a dab of candy coating. If you want a similar sweet bite that is also coated in chocolate, you might enjoy the technique used for chocolate covered cookie dough bites.
EQUIPMENT NEEDED
- Food processor or blender to crush cookies.
- Mixing bowl and spoon or spatula.
- Measuring spoons and tablespoon.
- Parchment paper or wax paper for drying.
- Microwave-safe bowls for melting candy coating, or use a double boiler.
- Toothpicks for dipping and removing eggs.
- Small piping bags or resealable plastic bags to drizzle colors.
- Refrigerator space to chill the eggs.
Use simple bowls and tools you already have. A food processor makes the cookie crumbs fine and smooth. If you do not have a food processor, place the cookies in a strong plastic bag and crush with a rolling pin until they are small crumbs.
Ingredients You’ll Need :
- 14.3 oz package (36 cookies) Golden Oreos, crushed into crumbs
- 8 oz cream cheese, room temperature
- 10 oz white candy coating
- Additional 1 oz of white candy coating per color, for decorating
- Gel icing colors
STEP-BY-STEP INSTRUCTIONS :
- Add the Golden Oreo cookies to a food processor or blender and crush into crumbs.
- Mix the cream cheese and cookie crumbs together in a bowl until well combined. You should easily be able to form balls.
- Form Easter eggs from the cookie mixture using about 1 1/2 tablespoons per egg.
- Put the eggs in the fridge for about 1 hour to firm up a bit.
- When the Oreo eggs have been chilled, melt the 10 ounces of white candy coating and dip the chilled eggs into the melted candy coating. Set on parchment paper to dry. I use a toothpick for dipping and put the toothpick into the bottom of the egg when I dip them. Lightly shake off excess candy coating, then set the egg on the parchment paper and gently twist the toothpick while pulling it out. Use a little dab of candy coating to fill in the hole where the toothpick was.
- Once dry, add the decorations. Use about 1 ounce of each color you’re using so that you have enough to melt and work with. I used 5 colors, but feel free to use as many or as few as you like. If you’re only using one color, you probably want to use at least 3-4 ounces of white candy coating. Melt your white candy coating, one color at a time, then add gel icing color until you have the color you want. Pipe or drizzle the colors over the Oreo eggs.
- Store Oreo eggs in the fridge. They should be good for about 1 week.
HOW TO SERVE Easter Egg Oreo Cookie Balls
Serve these Oreo eggs on a pretty plate or in a paper cup for each guest. They make a nice dessert tray with other small sweets. You can add them to a candy buffet or put a few in small clear bags and tie them with a ribbon for a gift.
For a themed table, place these eggs next to pastel candies and small cookies. You can also serve them with a warm drink like coffee or tea. If you plan a kids’ party, put a few on each dessert plate. For a different cookie mix on the table try pairing with fun treats like cauldron cookies for a spooky or playful theme.
STORAGE & FREEZING : Easter Egg Oreo Cookie Balls
Store the Oreo eggs in an airtight container in the fridge. Place layers on parchment or wax paper so they do not stick to each other. They will keep well for about 1 week.
To freeze, place the chilled, coated eggs on a tray and freeze until firm. Then move them to a freezer-safe bag or container with parchment paper between layers. They will keep in the freezer for up to 2 months. Thaw in the fridge for a few hours before serving. Avoid leaving them at room temperature too long after they thaw to keep the coating firm.
SERVING SUGGESTIONS
- Place each egg in a small paper candy cup for a neat look.
- Arrange them with pastel jelly beans, mini marshmallows, or chocolate eggs.
- Use them as a sweet topper on a cake plate or dessert tower.
- Pack a few in small clear bags with ribbon for favors.
If you want more holiday cookie ideas, try matching these eggs with other themed treats like chocolate covered cookie dough bites for variety. Keep the colors bright and the serving easy for kids and adults.
VARIATIONS
- Use regular Oreos for a darker cookie center instead of Golden Oreos.
- Add a few drops of vanilla or almond extract to the cream cheese mix for extra flavor.
- Roll the egg shapes in sprinkles instead of dipping for a fun outer layer.
- Mix small candy bits into the cookie and cream cheese mixture for texture.
- Try different coatings like milk or dark chocolate in place of white candy coating.
For a winter twist, you can also adapt the method for holiday shapes and pair them with other seasonal sweets such as the delicious gingerbread cookie wreath recipe for a festive table.
FAQs
Q: How long do Oreo egg balls last in the fridge?
A: They last about one week in an airtight container.
Q: Can I use low-fat cream cheese?
A: Yes, but the texture may be a little firmer. Full-fat gives the best taste and texture.
Q: Can I use candy melts in the microwave?
A: Yes. Melt in short bursts and stir between each burst to avoid burning.
Q: Do I need a food processor to crush the cookies?
A: No. You can put the cookies in a strong bag and crush them with a rolling pin until finely ground.
Q: Why did my coating crack?
A: Cracks can happen if the eggs were not chilled enough, or the coating was cooled too fast. Keep eggs cold and let coating set at room temp before moving to the fridge.
Q: Can I freeze the finished eggs?
A: Yes. Freeze on a tray first, then move to a bag. They keep for about 2 months.
MAKE-AHEAD TIPS FOR Easter Egg Oreo Cookie Balls
Make the cookie and cream cheese mixture a day ahead and keep it in the fridge. Shape the eggs on the day you plan to dip and decorate them. You can also form and chill the shaped eggs ahead, then dip them the next day. If you plan to make many, work in batches: shape a tray of eggs, chill, dip, and then decorate another tray. This keeps the process smooth and quick. Keep the melted coating warm in short bursts in the microwave so it stays smooth while you work.
Easter Egg Oreo Cookie Balls
Ingredients
Method
- Add the Golden Oreo cookies to a food processor or blender and crush into crumbs.
- Mix the cream cheese and cookie crumbs together in a bowl until well combined. You should easily be able to form balls.
- Form Easter eggs from the cookie mixture using about 1 1/2 tablespoons per egg.
- Put the eggs in the fridge for about 1 hour to firm up a bit.
- Melt the 10 ounces of white candy coating and dip the chilled eggs into the melted candy coating.
- Set on parchment paper to dry. Use a toothpick for dipping and put the toothpick into the bottom of the egg when you dip them.
- Lightly shake off excess candy coating, then set the egg on the parchment paper and gently twist the toothpick while pulling it out.
- Use a little dab of candy coating to fill in the hole where the toothpick was.
- Once dry, melt your additional candy coating colors, one at a time, and add gel icing color until you have the color you want.
- Pipe or drizzle the colors over the Oreo eggs.