Skip to content

Celebrate the season with these fun Halloween Oreo balls made 5 different ways! An easy no-bake dessert idea that’s perfect for your next Halloween party! 

Halloween oreo balls.
This post may contain affiliate links. Read disclosure policy.

Halloween Oreo Truffle Balls

Oreo balls are one of my favorite treats to make, especially around the holidays. There are so many fun ways to decorate them…the options are endless! With Halloween right around the corner, I decided to make these fun Halloween cookie balls.

I’m a huge fan of easy no-bake desserts and Oreo balls are one of my absolute favorites. The rich cream cheese/Oreo mixture coated in chocolate tastes like absolute heaven. They’re the perfect bite-sized treat if you’re craving something sweet.

These Halloween Oreo balls are my latest creation. I made 5 different variations: a ghost, mummy, spider, pumpkin and one with seasonal sprinkles. Each was super easy to decorate and turned out so cute!

These would be the perfect easy Halloween recipe to take to your parties this year! They also make a great Halloween activity for your kids to help out with, as well as decorating a Halloween gingerbread house or this Halloween dirt cake recipe. My kids always request that we do all of these each year!

Recipe Ingredients

oreos being crushed in ziploc bag

Find the full printable recipe with specific measurements below.

  • Oreos: I like to crush 1/2 whole Oreos and 1/2 without the filling to cut down on the sweetness, but they taste great either way.
  • Cream cheese: This gives these Halloween treats their creaminess, as well as acts as a binder to keep the cookie crumbs together.
  • Melting chocolate wafers: The chocolate holds the balls together and gives the type of spooky treat its base color.
  • Decorations: Each sweet comes to life thanks to a few items, like mini candy eyes, M&Ms, black licorice string, seasonal sprinkles, and pretzel sticks.

How to Make Halloween Oreo Balls

Each of the different Halloween variations start out with the same base instructions below:

How to make oreo balls.
  1. Crush. Crush Oreos, including filling, into a crumb-like texture. This can be done with a food processor or by putting the Oreos in a zip-top bag and crushing them with a kitchen mallet or rolling pin.
  2. Mix. In a large mixing bowl, using a hand mixer, combine the crushed Oreos and softened cream cheese. To get a uniform consistency and to make sure all the cream cheese is incorporated, you may have to use your hands or a large spoon as well.
  3. Scoop. Using a small cookie scoop, scoop out the dough and roll the Oreo mixture between your hands to form balls. Place them on the parchment lined cookie sheet. Freeze for 10-15 minutes or until they are slightly firm.
  4. Melt. In a microwave safe bowl, melt the chocolate by following the package instructions. Stir until the consistency is smooth.
  5. Dip. Drop the Oreo balls into the chocolate and roll it around in the dish coating the entire ball. Using a fork, lift the ball out and tap the fork on the edge of the bowl to remove excess chocolate. Transfer to baking sheet.

Halloween Decorations – 5 Different Ways!

Once you’ve made the base recipe, try decorating the Oreo balls with any of the 5 Halloween variations below. Each of these are super cute, some spooky and most importantly – easy! They’re made with only a few extra ingredients and look so festive. Everyone will go crazy over these fun Halloween Oreo balls!


This is definitely the easiest variation. All you need are some fun seasonal sprinkles (I used these). Then once you dip the cookie balls in melted chocolate (use whichever color you’d like), immediately add the sprinkles on top. Make sure to act fast before it hardens!

TIP: Using a cookie sheet will help to contain the excess sprinkles. Then you can pour them back into the container so there’s no waste. And less mess :)

Oreo balls with sprinkles.


Next comes the ghost Oreo balls. Instead of dipping them into the bowl of melted white chocolate, spoon it on top and over the edges. This way it partially coats them and pools at the bottom, which gives them that realistic “ghostly” covering. Then apply the mini chocolate chip eyes with a tiny bit of melted chocolate.

Make sure to let the chocolate totally set before moving the ghost. Because of the way it is allowed to pool on the parchment, it takes a little longer to harden. Moving it before then ruins the shape of the ghost.

TIP: You can also press the mini chocolate chips into the face as the chocolate is hardening, but I like to wait so that I can pick the cutest side of the ghost for the face.

Ghost oreo balls.


These might be my favorite variation. Aren’t they just so cute?! You’ll need orange vanilla flavored candy melts for this, as well as green M&M’s and pretzel sticks (broken into 3 pieces).

Once you dip the cookie ball into the melted chocolate, immediately press a pretzel piece into the top to form the stem. To make the pumpkin leaf, dip a green M&M slightly into the melted chocolate and hold it on top next to the pretzel for about 20 seconds.

TIP: Don’t worry if they aren’t perfectly round! I actually thought the ones that were a little misshapen were the cutest and more realistic pumpkins.

Pumpkin oreo ball.


It’s not Halloween without a mummy decoration! Oreo mummies are so simple to make and look so spooky and festive. Dip the cookie balls in white chocolate, then let it harden completely.

Use a spoon to drizzle some extra white chocolate in a back-and-forth motion to create the “bandage strips” on the mummy’s face. Then apply the candy eyes with a tiny bit of melted chocolate.

Mummy oreo balls in bowl.


For this version, it’s important to move very fast in order to be able to decorate while the chocolate is still soft. Once you dip the cookie balls into the dark chocolate, immediately press 6 licorice legs into the body of the spider. If it hardens before you’re finished, you can also apply the legs with a tiny bit of melted chocolate (hold for about 20 seconds). Then apply the candy eyes with some melted chocolate as well.

TIP: The black licorice laces are a bit expensive, so I bought these licorice wheels from Amazon and unrolled them and cut the lengths I needed.

Helpful Tips

  • Type of chocolate. My favorite type to use for Oreo balls are Ghirardelli melting wafers. They’re high quality, have a smooth finish and taste super delicious.
  • Melted chocolate. It needs to stay in a melted state the entire time you are coating the Oreo balls. This is important because the chocolate changes color while cooling. To ensure a uniform color, make sure it stays melted. Also if the chocolate is too close to setting up, it acts like cement and sticks to the fork (which makes it difficult to slide onto the parchment paper). Check out these tips for how to melt chocolate.
  • Be prepared. For best results, make sure to have all of the decorating accessories out and ready so that you can decorate FAST. There are several versions where you need to add the decorations while the chocolate is still wet. Act quickly before it hardens!

Recipe FAQs

What kind of chocolate is good for melting?

While all chocolate will melt, the one that will melt and stay shiny (not chalky when it resolidifies) contains 32 percent, or higher, cocoa butter. I like to use the melting chocolate wafers because I know I can trust how the chocolate will turn out.

What if I don’t have a microwave to melt the chocolate?

No worries! You can create a double-boiler with a small pot and a heatproof bowl (I like stainless). Place the bowl over a pot with boiling water, being careful not to let the water touch the bottom of the bowl. Place the chocolate in the bowl and let sit 1-2 minutes, or until the edges begin to melt. Stir until almost smooth. Carefully remove from heat and stir until completely smooth.

Can I freeze these Halloween Oreo Balls?

Absolutely! If stacking in layers in a freezer-safe container, I would suggest using parchment or wax paper between each to keep the balls from sticking. Let thaw at room temperature before serving. You can freeze these treats up to 2 months.

Do these fun Halloween treats need to be refrigerated?

Yes, since they have cream cheese in the base, you will want to store them in an airtight container in the fridge.

Spider oreo ball.

Don’t miss these other festive Halloween recipes! These white chocolate strawberry ghosts, halloween Rice Krispie treats and mummy dogs just add to the fun!

More Halloween Recipes

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

pumpkin oreo ball

Halloween Oreo Balls

5 from 9 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Celebrate the season with these fun Halloween Oreo balls made 5 different ways! An easy no-bake dessert idea that's perfect for your next Halloween party!
Prep Time: 30 minutes
Chill time: 15 minutes
Total Time: 45 minutes
Servings: 40




  • 36 Oreo cookies (see notes)
  • 1 (8-ounce) package cream cheese , softened
  • 8 ounces chocolate melting wafers (dark chocolate for spider, white chocolate for mummy and ghost, orange for pumpkin, color of choice for sprinkle version)



  • Pretzel sticks , broken into 3 pieces
  • Green M&M's


  • Seasonal sprinkles



  • Line a baking sheet with parchment paper. In a blender or food processor, pulse the Oreos (with filling) into fine crumbs. You can also place the Oreos in a zip-top bag and use a rolling pin to crush them.
  • In a large bowl, mix together the Oreo crumbs and cream cheese with an electric mixer. If it isn't coming together, get your hands in there and mix it up.
  • Using a small cookie scoop, portion the dough onto the baking sheet. Roll into a ball with your hands. Freeze 10 to 15 minutes, or until slightly firm. You don't want them too cold.
  • In a microwave-safe bowl, melt the chocolate (color will depend on which one you are making) in the microwave in 30-second intervals, stirring in-between each, until smooth. Use a fork to dip the Oreo balls into the chocolate (unless making ghosts). Tap on the edge of the bowl to get the smooth finish. Use a toothpick to help slide the ball back onto the baking sheet.


  • Before the chocolate hardens, press 6 licorice legs into the Oreo balls or body of the spider. If the chocolate hardens before all the legs are attached, you can dip the ends of the licorice laces into the melted chocolate and hold them in place about 20 seconds, or until the chocolate hardens. Using a toothpick, put a tiny bit of melted chocolate on the back of the candy eyes and adhere them to the spider.


  • Let the chocolate harden. Drizzle some white chocolate over each Oreo ball in a back-and-forth motion to create the “bandage strips” on the mummy’s face. Using a toothpick, put a tiny bit of melted chocolate on the back of the candy eyes and adhere them to the top of the Oreo ball to finish the mummy’s face.


  • Instead of dipping the Oreo balls into the melted chocolate with a fork, spoon it over the top and over the edges so that it partially coats the Oreo ball, but leaves some exposed.  Let the chocolate pool on the parchment, creating a white “ghostly” covering. Let the chocolate harden. Using a toothpick, put a tiny bit of melted chocolate on the bottom of the mini chocolate chips and adhere them to the front of the Oreo ball to make the ghost’s eyes.


  • Before the chocolate hardens, press 1 pretzel piece into the top of each Oreo ball, forming the pumpkin stem. To make the pumpkin leaf, dip the green M&M slightly into the melted orange chocolate and hold it in place, about 20 seconds, to adhere it to the top of the pumpkin.


  • Before the chocolate hardens, add seasonal sprinkles. Let harden completely.
  • Store in the refrigerator until ready to serve.


Oreos: You’ll need about 1 package Oreos for this recipe. You do not have to remove the filling, however I like to remove the filling from about half or so to make them less rich. 
Storage: For best results, store in an airtight container in the refrigerator up to 1 week or in the freezer up to 2 months. 


Calories: 95kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 93mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Vitamin A: 77IU | Calcium: 10mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today