I made Reese Oreo Balls that are ridiculously creamy and chocolate-loaded so you’ll want to hide them from guests and eat the whole batch.

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I am obsessed with these Reese’s Peanut Butter Oreo Truffles. I love how the Oreo Peanut Butter Balls hit with straight-up chocolate and sticky peanut butter, no frills.

I can’t stop thinking about the Reese Oreo Balls version with sprinkles of Reese’s Pieces. I adore that melty, dense bite and the way each truffle screams candy bar in tiny form.

But seriously, it’s the contrast that hooks me: crunchy chocolate shell, gooey center. And yes, I keep a stash of 1 cup crushed Oreos (about 12 cookies) because panic snacking is real.

I will never share them, not even kidding.

Ingredients

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Crushed Oreos: crunchy chocolate base that adds cookie crumbs and nostalgic bite.
Basically creamy peanut butter: adds rich salty chew and a bit of protein.
Melted chocolate: smooth shell that seals everything, gives glossy finish and extra sweetness.
Plus crushed Reese’s Pieces: candy crunch, tiny bursts of peanut-chocolate and playful color.

Ingredient Quantities

1 cup crushed Oreos (about 12 cookies)

1/2 cup peanut butter (creamy works best)

1 cup melted chocolate (semi sweet or milk chocolate, your call)

1/4 cup crushed Reese’s Pieces

How to Make this

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1. Put the crushed Oreos in a bowl and stir in the peanut butter until it becomes a thick, sticky dough; you might need to squish with a spoon or your hands to get it even.

2. Use a small cookie scoop or a tablespoon to portion out the mixture and roll into 1 inch balls with your hands; if it sticks too much dust your hands with a little extra crushed Oreos.

3. Place the balls on a baking sheet lined with parchment paper and chill in the fridge for at least 20 minutes so they firm up.

4. While they chill, melt the chocolate gently either in the microwave in 20 second bursts stirring between each or over a double boiler; do not overheat or it will seize.

5. Remove the truffle centers from the fridge and, using a fork or dipping tool, dip each ball into the melted chocolate to coat completely, tapping the fork on the edge of the bowl to remove excess chocolate.

6. Before the chocolate sets, sprinkle the tops with the crushed Reese’s Pieces so they stick; you can also press a few whole pieces on top for looks.

7. Return the dipped truffles to the parchment lined sheet and let the chocolate set at room temperature or speed it up by popping them in the fridge for 10 to 15 minutes.

8. If the chocolate looks dull or has streaks, let the truffles come to room temp for a few minutes then store them; they taste best when slightly cool but not rock hard.

9. Store in an airtight container in the fridge for up to a week or freeze for longer; just let frozen ones thaw a bit before serving so the peanut butter center isnt ice cold.

Equipment Needed

1. Large mixing bowl
2. Sturdy spoon or rubber spatula
3. Small cookie scoop or tablespoon
4. Baking sheet lined with parchment paper
5. Microwave safe bowl or double boiler setup (heatproof bowl + saucepan)
6. Fork or chocolate dipping tool
7. Small bowl for crushed Reese’s Pieces and extra crumbs
8. Refrigerator for chilling and a tray or plate to fit inside

FAQ

Q: How do I get the Oreo crumbs fine enough? A: Put the cookies in a zip bag and crush with a rolling pin or pulse in a food processor for 10-15 seconds, tap the bag to settle crumbs, repeat till mostly fine, a few small bits are ok.

Q: Can I use crunchy peanut butter instead of creamy? A: Yes you can, it adds texture but may make the truffles a bit denser, if you want smoother balls use creamy, if you like a crunch go for crunchy.

Q: How do I melt the chocolate without burning it? A: Use a double boiler or microwave in 20 second bursts, stirring between each, stop when mostly melted and stir till smooth, overheating will seize it so go slow.

Q: Do I have to chill the mixture before rolling? A: It's strongly recommended, 20-30 minutes in the fridge firms it up and makes rolling easier, if it's too sticky wet your hands slightly or chill longer.

Q: Can I skip the Reese's Pieces or replace them? A: Sure, they're optional, you can use chopped peanuts, extra crushed Oreos, mini peanut butter cups, or skip toppings altogether, just adjust for extra texture.

Q: How should I store them and how long will they last? A: Keep in an airtight container in the fridge up to 2 weeks or freezer for 1-2 months, bring to room temp 10-15 minutes before serving so they taste their best.

Reese’s Peanut Butter Oreo Truffles Recipe Substitutions and Variations

Crushed Oreos: use graham crackers for a lighter crunch, or crushed chocolate sandwich cookies without filling to cut sweetness a bit.
Peanut butter: swap for almond butter or sunflower seed butter if you need a nut-free or different-flavor option, it still binds well.
Melted chocolate: use white chocolate for a sweeter, creamier shell, or dark chocolate for richer, less sweet truffles.
Crushed Reese’s Pieces: replace with chopped mini peanut butter cups for more peanut flavor, or rainbow sprinkles for color and crunch.

Pro Tips

1. Chill the balls longer if they feel too soft. 20 minutes is fine, but an hour makes dipping way easier and less messy. If they still stick to your hands, wet your palms slightly and roll fast.

2. Temper or thin the chocolate a little so it sets shiny and snaps. Stir in a teaspoon of neutral oil or a small piece of unmelted chocolate while cooling to make it smoother. Overheat the chocolate and it will seize, so heat in short bursts.

3. Use a fork and a second tray under the bowl to catch drips, then press the fork tines gently into the tray so the truffle drops off clean. If you leave excess chocolate on the bottom, the shapes look sloppy.

4. Press whole Reese’s Pieces on top right after dipping for a nice look, but wait a few seconds so they don’t slide off. Store in the fridge if your kitchen is warm, and let them sit at room temp 5 minutes before serving so centers aren’t rock cold.

Reese's Peanut Butter Oreo Truffles Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made Reese Oreo Balls that are ridiculously creamy and chocolate-loaded so you’ll want to hide them from guests and eat the whole batch.

Servings

servings

Calories

204

kcal

Equipment: 1. Large mixing bowl
2. Sturdy spoon or rubber spatula
3. Small cookie scoop or tablespoon
4. Baking sheet lined with parchment paper
5. Microwave safe bowl or double boiler setup (heatproof bowl + saucepan)
6. Fork or chocolate dipping tool
7. Small bowl for crushed Reese’s Pieces and extra crumbs
8. Refrigerator for chilling and a tray or plate to fit inside

Ingredients

1 cup crushed Oreos (about 12 cookies)
1/2 cup peanut butter (creamy works best)
1 cup melted chocolate (semi sweet or milk chocolate, your call)
1/4 cup crushed Reese's Pieces

Directions

Put the crushed Oreos in a bowl and stir in the peanut butter until it becomes a thick, sticky dough; you might need to squish with a spoon or your hands to get it even.
Use a small cookie scoop or a tablespoon to portion out the mixture and roll into 1 inch balls with your hands; if it sticks too much dust your hands with a little extra crushed Oreos.
Place the balls on a baking sheet lined with parchment paper and chill in the fridge for at least 20 minutes so they firm up.
While they chill, melt the chocolate gently either in the microwave in 20 second bursts stirring between each or over a double boiler; do not overheat or it will seize.
Remove the truffle centers from the fridge and, using a fork or dipping tool, dip each ball into the melted chocolate to coat completely, tapping the fork on the edge of the bowl to remove excess chocolate.
Before the chocolate sets, sprinkle the tops with the crushed Reese's Pieces so they stick; you can also press a few whole pieces on top for looks.
Return the dipped truffles to the parchment lined sheet and let the chocolate set at room temperature or speed it up by popping them in the fridge for 10 to 15 minutes.
If the chocolate looks dull or has streaks, let the truffles come to room temp for a few minutes then store them; they taste best when slightly cool but not rock hard.
Store in an airtight container in the fridge for up to a week or freeze for longer; just let frozen ones thaw a bit before serving so the peanut butter center isnt ice cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.