I’ll admit it—these peanut butter Oreo cookie balls saved me more than once. You know those days when the craving hits and you need something sweet, but the oven is basically your enemy? Yeah, same. This recipe steps in like your best friend with a tub of ice cream and zero judgment. All you need is peanut butter, Oreos, and a bit of chocolate for dipping. That’s it. No mixers, no fancy equipment, no baking. Just good old-fashioned rolling, dunking, and snacking. It’s dangerously easy. My only real warning? They disappear fast. Whether you’re prepping a quick dessert for unexpected guests or rewarding yourself after a long workday, these little guys deliver. Rich, chocolatey, salty-sweet bliss in every bite. And yes, they work just as well with dairy-free or gluten-free substitutions, if that’s your thing.
Table of Contents
- 1) Key Takeaways
- 2) Easy 3-Ingredient Peanut Butter Oreo Cookie Balls Recipe
- 3) Ingredients for 3-Ingredient Peanut Butter Oreo Cookie Balls
- 4) How to Make 3-Ingredient Peanut Butter Oreo Cookie Balls
- 5) Tips for Making 3-Ingredient Peanut Butter Oreo Cookie Balls
- 6) Making 3-Ingredient Peanut Butter Oreo Cookie Balls Ahead of Time
- 7) Storing Leftover 3-Ingredient Peanut Butter Oreo Cookie Balls
- 8) Try these Desserts next!
- 9) 3-Ingredient Peanut Butter Oreo Cookie Balls
- 10) Nutrition
1) Key Takeaways
- You only need three ingredients and no oven
- Perfect for last-minute cravings or parties
- Peanut butter, Oreos, and melted chocolate do all the heavy lifting
- Great for freezing or making ahead
2) Easy 3-Ingredient Peanut Butter Oreo Cookie Balls Recipe
I keep a stash of Oreos in my pantry for one reason: these cookie balls. They’re the kind of dessert you whip up when you want to impress guests without breaking a sweat. They land right in the sweet spot between sweet easy recipes and not having to bake. It’s like winning a tiny kitchen lottery.
This recipe uses just three pantry staples: Oreo cookies, peanut butter, and chocolate. That’s it. You don’t need to preheat anything, and if you’ve got a fridge, you’re in business. I’ve made these for bake sales, potlucks, and the occasional midnight snack (zero regrets there).
They’re crunchy, creamy, and chocolaty all at once. Plus, they fall right under that sweet easy recipes category that people are always searching for when the craving hits. If you like fast treats that taste like they took way more effort than they actually did, you’re in the right place.
3) Ingredients for 3-Ingredient Peanut Butter Oreo Cookie Balls
Oreo Cookies: I use the classic version. Not double-stuffed, not golden, just the good ol’ chocolate sandwich cookies we all know and love. These form the base of the cookie balls and add that rich cocoa flavor and crunch.
Creamy Peanut Butter: Go for smooth peanut butter here. Crunchy throws off the texture, and this recipe really shines when you’ve got that creamy blend mixed into your crushed Oreos. It binds everything together like magic.
Chocolate Chips: I usually melt down semi-sweet chocolate chips to coat the balls. Milk chocolate works, too. Whatever you prefer. Just make sure it melts smoothly and coats well. That final dip seals the deal and gives each bite a satisfying snap.
4) How to Make 3-Ingredient Peanut Butter Oreo Cookie Balls
Step 1: Crush the Oreos into fine crumbs. You can use a food processor or pop them in a zip-top bag and crush with a rolling pin. I go old-school with a rolling pin—it’s oddly satisfying.
Step 2: Scoop the cookie crumbs into a bowl and add the peanut butter. Mix until it forms a dough. If it feels too dry, add a little more peanut butter a spoonful at a time. You want it to hold together when you roll it.
Step 3: Roll the dough into small 1-inch balls and place them on a tray lined with parchment paper. Once they’re all rolled, pop the tray in the fridge for about 20 minutes. This helps them firm up so they don’t fall apart during dipping.
Step 4: Melt your chocolate chips in a microwave-safe bowl, stirring every 30 seconds until silky and smooth. Then dip each chilled ball into the chocolate, making sure it’s coated all over.
Step 5: Set the dipped balls back on the tray and chill again for another 10 to 15 minutes. Once the chocolate firms up, they’re ready to eat—or hoard. I won’t judge.
5) Tips for Making 3-Ingredient Peanut Butter Oreo Cookie Balls
If your dough isn’t sticking together, you might need a touch more peanut butter. Some Oreo brands use less filling, which can throw things off slightly. Keep adjusting until it rolls easily in your hands.
Use two forks to dip the balls in chocolate. It’s neater than fingers and helps drain the excess chocolate. Less mess, more dip coverage.
You can top them with crushed Oreos, sea salt, or even drizzle white chocolate for flair. They’re part of the family of quick and easy recipes, so don’t overthink it—just roll, dip, and snack.
6) Making 3-Ingredient Peanut Butter Oreo Cookie Balls Ahead of Time
I make these ahead for almost every gathering. They store well and taste even better after sitting in the fridge for a few hours. That peanut butter-chocolate combo only gets smoother and deeper.
Just wait to dip them in chocolate until closer to serving. You can roll the balls and refrigerate them up to 48 hours ahead. When you’re ready, dip and chill again. That extra step keeps the shell crisp and glossy.
They’re one of those vegan easy recipes (if you use dairy-free chocolate) that guests ask for before they even leave the table. They hold their shape and flavor no matter when you make them, which is half the battle with no-bake desserts.
7) Storing Leftover 3-Ingredient Peanut Butter Oreo Cookie Balls
Pop them in an airtight container and slide them into the fridge. They stay good for up to a week, but I doubt they’ll last that long. People sniff them out like dessert bloodhounds.
If you want to keep them longer, freeze them. They’ll hold up fine for about two months. Thaw in the fridge for a few hours before serving. You’ll be surprised how fresh they still taste.
This makes them a strong pick for easy recipes for dinner parties or potlucks where dessert needs to be prepped way ahead. They travel well, stack neatly, and never get soggy.
8) Try these Desserts next!
9) 3-Ingredient Peanut Butter Oreo Cookie Balls
3-Ingredient Peanut Butter Oreo Cookie Balls – Sweet Easy Recipes Everyone Loves
Ingredients
- 18 Oreo cookies (regular, not double-stuffed)
- 4 tablespoons creamy peanut butter
- 1 cup chocolate chips (milk or semi-sweet)
Instructions
- Crush the Oreos in a food processor or place them in a zip-top bag and crush with a rolling pin until finely ground.
- Scoop the crumbs into a bowl and mix in the peanut butter until it forms a dough-like texture.
- Roll into 1-inch balls and place them on a lined tray.
- Chill the balls in the fridge for at least 20 minutes so they firm up.
- While they chill, melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each ball into the melted chocolate, coat well, and place back on the tray.
- Refrigerate again for about 10–15 minutes until the chocolate sets. Done!
10) Nutrition
Serving Size: 1 ball Calories: 140 Sugar: 12 g Sodium: 80 mg Fat: 8 g Saturated Fat: 3.5 g Carbohydrates: 16 g Fiber: 1 g Protein: 2 g Cholesterol: 2 mg
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