Cake balls or cake pops are a perfect party treat for kids. What kid (or kid-like adult) doesn’t like Oreos covered in chocolate and sprinkles? When I make treats for a large crowd I try to find ways to save time and energy. These treats are perfect for a parent short on time or too lazy to bake a cake to make traditional cake balls.
I made a batch of cake balls for our Bootastic Chili Cook-off and they were a big hit. I made the cake balls in advance and decorated them the day before our cook-off. I use my handy food processor to crush the Oreos (any flavor works – original, Golden, Mint), into a sand-like texture in no time. I then mix the cream cheese into the crushed Oreos until well mixed. If you want to make Funfetti cake balls, use the Golden Oreos. Add the jimmies to the cookie and cream cheese mixture and mix well. To make uniform-size cake balls, I use a one-ounce cookie scoop. I can’t imagine my kitchen without a few cookie scoops. They are indispensable for making cookies.
Once you have scooped out about 18 to 21 cake balls cover up your baking sheet or pan and refrigerate for at least an hour. If you haven’t lined your baking sheet or pan with parchment paper you’ll want to do that now. When the chocolate sets it’ll stick to whatever surface it’s on and if you haven’t lined your pan it’ll be impossible to pull the cake ball off without tearing it.
I’ve had great luck with Ghirardelli melting wafers and follow the instructions on the bag. To thin out the chocolate, I add 2 teaspoons of coconut oil. If you don’t, the cake balls can be difficult to bite into once set. You can really personalize your cake balls depending on your needs. Your imagination is the only limitation. I can’t wait to see your creations!
- 1 package Oreo cookies, Golden Oreos or Original
- 6 ounces cream cheese, softened
- 8 ounces Ghirardelli Chocolate (white, milk, dark) melting wafers
- 2 teaspoons coconut oil
- Sprinkles, optional
- Jimmies, optional for Funfetti cake balls
- Finely crush Oreo cookies in a food processor until they look like sand (or place them in a Ziploc bag and crush them using a rolling pin).
- Pour finely crushed Oreo cookies in a bowl and stir in cream cheese until completely combined. I find clean hands work best to fully combine the crushed cookies and cream cheese.
- If you are making funfetti cake balls, add about ¼ cup Jimmies to the cake ball mixture. Mix until combined.
- Once combined, roll the cookie mixture into one ounce balls. I use a cookie scoop to ensure I get the same size cake balls and roll them until smooth.
- Place them on a baking sheet lined with parchment paper.
- Place them in the refrigerator for at least 1 hour or until they are firm.
- Melt the chocolate wafers as directed on the package in a bowl.
- Add the coconut oil to the melted chocolate and mix well.
- Dip each cake ball into the melted chocolate and tap off any excess. Place each covered cake ball on the parchment paper. I use a fork to lift the cake ball out of the bowl so the excess chocolate falls back into the bowl.
- You can add sprinkles now while the chocolate is still melted and not yet set.
- You can also use a cake pop stick to make pops. If you make pops, dip one end of the stick into the melted chocolate and stick into the cake ball. Once all of the cake balls have sticks inserted then carefully dip each pop into the melted chocolate. Place each covered cake pop on parchment to set or use a cake pop stand to let them dry.
- Cover and refrigerate until ready to eat. They’ll last in the covered container for at least a week.
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Adapted from Bakerella