Cappuccino OREO Cookie Balls

11  Ratings
  • 30 min prep
  • 1 hr 30 min total
  • Makes 21 servings, 2 cookie balls (40 g) each.

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Cappuccino OREO Cookie Balls Recipe


  • 1-1/4 tsp. instant coffee, divided
  • 1 tsp. water
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1-3/4 tsp. ground cinnamon, divided
  • 36 Oreo Cookies, finely crushed
  • 2 pkg. (170 g each) white baking chocolate, broken into pieces


  • Add  1 tsp. coffee granules to water in large bowl; stir until dissolved. Add cream cheese, 1-1/2 tsp. cinnamon and cookie crumbs; mix well. Shape into 42 (1-inch) balls. Refrigerate 30 min.
  • Melt  chocolate as directed on package. Crush remaining coffee granules with back of spoon; stir into melted chocolate. Dip balls in chocolate mixture; place on parchment- or waxed paper-covered baking sheet. Sprinkle with remaining cinnamon.
  • Refrigerate  1 hour or until firm. Store in tightly covered container in refrigerator.

Recipe Tips

NoteYou will need 1-1/3 pkg. (300 g each) Oreo Cookies to get the 36 cookies needed to prepare this recipe.

How to Make Cookie CrumbsCrushing Oreo Cookies is a cinch with a rolling pin and resealable plastic food storage bag. Or, process the cookies in your food processor or blender. Use the entire cookie, including the filling.

How to Easily Dip BallsTo easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl before placing balls on prepared baking sheet.


Nutrition Information

Makes 21 servings, 2 cookie balls (40 g) each.

Nutrition per serving:

  • Calories 200 
  • Total fat 12 g
  • Saturated fat 7 g
  • Cholesterol 15 mg
  • Sodium 130 mg
  • Carbohydrate 22 g
  • Dietary fibre 1 g
  • Sugars 17 g
  • Protein 2 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 6 %DV

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