Ingredients
1 package (15.25 oz) Oreo cookies
1 cup creamy peanut butter
1 1/2 cups chocolate chips (milk, dark, or white chocolate)
Instructions
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and using a rolling pin.
- In a large bowl, mix the Oreo crumbs with peanut butter until fully combined and dough-like.
- Roll the mixture into 1-inch balls and place on a lined baking sheet.
- Chill the balls in the refrigerator for at least 30 minutes.
- While chilling, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Dip each chilled ball into the melted chocolate and place back on the tray.
- Refrigerate again until the chocolate hardens, about 10–15 minutes.
Notes
- Use almond or cashew butter as a variation.
- Try different chocolate types or add sea salt or sprinkles for topping.
- Natural peanut butter may be too runny; use no-stir creamy peanut butter for best results.
- Add coconut oil to melted chocolate for a smoother coating.
- Skip the chocolate and roll in cocoa powder or crushed nuts for a simpler version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie ball
- Calories: 170 kcal
- Sugar: 13 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 2 mg
