Ingredients
Equipment
Method
- Process the Oreo cookies in a food processor or blender until they form even, fine crumbs.
- In a large mixing bowl, blend the Oreo crumbs and peanut butter with an electric mixer until thoroughly combined. Add powdered sugar and mix again until a cohesive dough forms.
- Portion out 1-inch balls of the mixture using a cookie scoop. Roll each between your hands to smooth, then place on a parchment or wax paper lined baking sheet. Freeze the balls for at least 30 minutes.
- Before removing the balls from the freezer, place the Halal-certified chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring each time, until fully melted and smooth. Remove a few balls at a time from the freezer and dip them in the chocolate, allowing excess to drip off before placing each on a fresh parchment- or wax paper-lined tray.
- If adding sprinkles or crushed Oreos as toppings, sprinkle them on right after dipping, before the chocolate sets. For a white chocolate drizzle, melt Halal-certified white chocolate, transfer it to a zip-top bag, snip a corner, and drizzle over the finished balls.
- Store Peanut Butter Oreo Balls either at room temperature or in the refrigerator.
Notes
If the dough is too sticky to roll, chill it for 15–20 minutes before shaping. Dipping works best if you only work with a few frozen balls at a time so they stay firm. You can use crunchy peanut butter, but creamy peanut butter gives the smoothest result. Store finished balls in an airtight container: up to five days at room temperature, two weeks in the fridge, or two months in the freezer (thaw before serving). They travel well for gatherings or can be packaged as edible gifts.