Triple Chocolate Cookie Balls
Indulge in the ultimate chocolate lover's treat with these decadent Triple Chocolate Cookie Balls! This no-bake dessert combines crushed chocolate sandwich cookies and creamy, tangy cream cheese for a rich, truffle-like base, expertly coated in three luscious layers of semisweet, milk, and white chocolate. Perfectly bite-sized and topped with optional sprinkles or chocolate shavings for a festive touch, these easy-to-make delights come together in just 20 minutes of prep time. Whether you're prepping for a party, gifting sweets, or simply treating yourself, these triple-layered chocolate cookie balls are guaranteed to impress with their mix of creamy, crunchy, and melt-in-your-mouth textures. Store them in the fridge for up to a week—though we doubt they'll last that long!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreo)
- 225 grams Cream cheese, softened
- 200 grams Semisweet chocolate chips, melted
- 100 grams White chocolate, melted
- 100 grams Milk chocolate, melted
- 50 grams Sprinkles or chocolate shavings (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and blitz until they form fine crumbs. Alternatively, crush the cookies in a resealable bag using a rolling pin.
Transfer the cookie crumbs to a mixing bowl and add the softened cream cheese. Mix thoroughly until the mixture becomes a smooth and uniform dough.
Scoop out around 1 tablespoon of the mixture and roll it into a small ball. Repeat with the remaining mixture, placing the balls on a parchment-lined baking sheet.
Chill the cookie balls in the refrigerator for 30 minutes to firm up. Alternatively, place them in the freezer for 15 minutes if short on time.
While the cookie balls are chilling, melt the semisweet chocolate chips, white chocolate, and milk chocolate separately in microwave-safe bowls. Heat in 20-second intervals, stirring after each round, until smooth.
Using a fork or dipping tool, coat each chilled cookie ball in the melted semisweet chocolate. Tap off excess chocolate and return the coated balls to the parchment-lined baking sheet.
Drizzle the coated cookie balls with milk chocolate and white chocolate for a decorative design. Add sprinkles or chocolate shavings on top if desired, before the chocolate sets.
Allow the chocolate to harden completely at room temperature or in the refrigerator for 15–20 minutes.
Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 14.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
