OREO-Raspberry Cookie Balls - Kraft Recipes Top
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OREO-Raspberry Cookie Balls

Prep Time
Total Time

48 servings

Come as close as possible to perfection with our OREO-Raspberry Cookie Balls recipe. Our OREO-Raspberry Cookie Balls are dipped and drizzled in chocolate.

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What You Need

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Make It

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  • Mix first 4 ingredients until blended.
  • Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.
  • Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

Special Equipment Needed

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Easily Dip the Cookie Balls

To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.


If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use for another use.

How to Store

Store in tightly covered container in refrigerator.


  • 48 servings

Nutritional Information

Serving Size 48 servings
Calories 110
Total fat 6g
Saturated fat 3.5g
Cholesterol 5mg
Sodium 55mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 10g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My only problem was dipping them in the chocolate. My only problem was dipping them in the chocolate. I tried doing it with the forks and they were coming out golf ball sized from the tiny cookie balls I had rolled! So I ended up dipping just the bottoms in by hand, then using a popsicle stick to cover the tops thinly. Also something my mom always taught me for drizzling white chocolate, was to add a bit of vegetable or canola oil to the chocolate. It makes it way easier to drizzle and dries nice and shiny! Other than those small issues, they were awesome (very rich!) and I'd definitely make them again. :)
Date published: 2012-12-16
Rated 5 out of 5 by from A Sure Hit! I came across this recipe two days before they were needed for gifting. I made them and gave them away without ever trying one. We got rave reviews then I had my first one...WOW!! So decadent. The jam and cranberries are terrific. The chocolate dipping part does take some patience but after a few times, it got easier. An alternative topping to the white chocolate drizzle is crushed oreos sprinkled on while the chocolate is still wet.
Date published: 2017-01-04
Rated 5 out of 5 by from I make Oreo Balls every year - My kids call them "Dirt Balls"! I make Oreo Balls every year - My kids call them "Dirt Balls"! This year I substituted Lemon sandwich cookies for Oreo's and added about 2 tsp of Raspberry extract. For a lighter Truffle you can mix in 1 8oz container of cool whip and add 4 oz of melted semi sweet Baker's white chocolate...... I dipped mine in all white chocolate. This got BIG reviews. A bit tart, but not over powering!!
Date published: 2012-12-30
Rated 5 out of 5 by from For easier dipping. I do these cookies every year at Christmas. Thin the chocolate with olive oil or a canola oil. It doesn't take much to thin the chocolate. Then use a tooth pick inserted in the top of the chilled cookie ball to dip the cookie in the chocolate. I use a spoon to pore chocolate over the top of cookie and to remove it from the tooth pick.
Date published: 2017-02-13
Rated 5 out of 5 by from This recipe was so delicious! This recipe was so delicious! Mine of course didn't turn out like the picture, but then again I wasn't very patient. The only thing bad is that they are really chocolatey so I can only have maybe two or so a day. Maybe if I made them in white chocolate it wouldn't be as rich. I would definitely make these again.
Date published: 2012-07-10
Rated 5 out of 5 by from I made these & loved them. I made these & loved them. I'm going to made more for Christmas with strawberry preserves or cherry. I bet their amazing.
Date published: 2012-12-21
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