Who can resist these no-bake Skeleton Oreo Cookie Balls? They’re spooky, delicious, and fun and easy to make. The best part is that kids love making them and eating them!
Guess what? This simple recipe has 4 ingredients. Yup, that’s right – just 4! You’re going to love these no-bake Skeleton Oreo Bites. The magic happens with Golden Oreos, cream cheese, candy melts, and gel color. That’s it!
These bites are perfect for Halloween parties or when you want a fun and festive treat that’s quick and easy to pull together. Super simple, 4 ingredients, and oh-so spooky – what’s not to love?
Ingredients
- Golden Oreos – You’ll need about 20 cookies.
- Cream cheese – Room temperature.
- White chocolate candy melts
- Black decorating gel
How To Make Skeleton Oreo Cookie Balls
- Crush the Oreos into fine crumbs using a food processor until they’re finely crumbled.
- Combine the cream cheese and Oreo crumbs in a bowl and mix until a smooth dough forms.
- Chill the dough in the fridge for about 20 minutes to make it easier to shape into balls.
- Shape the dough into even-sized balls and place them on a parchment-lined baking sheet. Put them in the freezer for around 15 minutes, or until they’re firm to the touch.
- Melt the white candy melts in a microwave-safe bowl, heating in 20-second intervals and stirring in between until completely smooth.
- Coat each Oreo ball by dipping it into the melted candy. Use a fork or toothpick to help dip them, letting any excess coating drip off before placing the balls back onto the baking sheet.
- Smooth over the holes left by the toothpicks if needed, using the remaining melted candy. If the candy starts thickening too much, pop it back in the microwave for a few seconds to thin it out.
- Allow the coated Oreo balls to sit at room temperature for a few minutes or until the candy hardens.
- Decorate the Oreo balls by adding black gel to create eyes and a skeleton smile. You can use a toothpick to pull the gel into small details for more precise lines.
- Store any leftover cookie balls in the fridge to keep them fresh and delicious.
Step-By-Step Process
Chef Jenn’s Tips
- If you don’t have a large food processor, crush the Oreos in small batches to ensure the crumbs are fine enough to mix easily with the cream cheese.
- I love using Ghirardelli melting wafers for coating, but feel free to use any brand that works well for you.
- If your cookie balls start to soften while you’re working, just pop them back into the fridge or freezer for a few minutes to firm up again before continuing with the coating.
- A fork works great for dipping the balls into the melted chocolate—just tap off any excess before placing them back on the baking sheet to avoid a thick coating.
Recommended
Serving Suggestions
While Skeleton Oreo Cookie Balls are the star of any dessert spread, you can pair them with other Halloween-themed treats to create a spooky dessert table. Try serving them alongside cupcakes with witch hats or some caramel apples for a sweet variety. If you’re hosting a party, they go perfectly with savory options like finger sandwiches or a themed charcuterie board.
Storage
To store your Skeleton Oreo Cookie Balls, keep them in an airtight container in the refrigerator for up to a week. If you’d like to make them in advance, you can also freeze them! Just lay the balls in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container. They’ll keep for up to 2 months, and you can thaw them in the fridge when ready to serve.
Skeleton Oreo Cookie Balls
Ingredients
- 20 golden Oreos
- 4 ounces cream cheese room temperature
- 11 ounces white chocolate candy melts 1 package
- black decorating gel
Instructions
- Crush the Oreos into fine crumbs using a food processor until they’re finely crumbled.
- Combine the cream cheese and Oreo crumbs in a bowl and mix until a smooth dough forms.
- Chill the dough in the fridge for about 20 minutes to make it easier to shape into balls.
- Shape the dough into even-sized balls and place them on a parchment-lined baking sheet. Put them in the freezer for around 15 minutes, or until they’re firm to the touch.
- Melt the white candy melts in a microwave-safe bowl, heating in 20-second intervals and stirring in between until completely smooth.
- Coat each Oreo ball by dipping it into the melted candy. Use a fork or toothpick to help dip them, letting any excess coating drip off before placing the balls back onto the baking sheet.
- Smooth over the holes left by the toothpicks if needed, using the remaining melted candy. If the candy starts thickening too much, pop it back in the microwave for a few seconds to thin it out.
- Allow the coated Oreo balls to sit at room temperature for a few minutes or until the candy hardens.
- Decorate the Oreo balls by adding black gel to create eyes and a skeleton smile. You can use a toothpick to pull the gel into small details for more precise lines.
- Store any leftover cookie balls in the fridge to keep them fresh and delicious.
Notes
Chef Jenn’s Tips
- If you don’t have a large food processor, crush the Oreos in small batches to ensure the crumbs are fine enough to mix easily with the cream cheese.
- I love using Ghirardelli melting wafers for coating, but feel free to use any brand that works well for you.
- If your cookie balls start to soften while you’re working, just pop them back into the fridge or freezer for a few minutes to firm up again before continuing with the coating.
- A fork works great for dipping the balls into the melted chocolate—just tap off any excess before placing them back on the baking sheet to avoid a thick coating.