What do you make when you can’t decide between a cookie and some candy? Why get the flavors of both in one dessert, of course! These Oreo bonbons are a cookies and cream candy recipe that will delight your family and friends.
This sweet confectionery treat makes a delicious Christmas bonbon, but why wait until the holidays, when you can make them anytime you like, at home?
Oreo cookies are a favorite of both kids and adults. They can be used in all sorts of dessert recipes and today, we’ll be using the crumbs to add flavor and texture to these sweet cookie dough bonbons. (check out these recipes with Oreos.)
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Making Oreo Cookies and Cream Balls
The base of these yummy treats is butter, confectioner’s sugar and sweetened condensed milk. When you mix them all together, you get a smooth and pliable dough that can easily be shaped into balls and covered in chocolate.
Once you have your dough formed, use a rolling pin to crush some Oreo cookies until you have 2/3 cup of crumbs. I used about 10 cookies to make my crumbs.
The crumbs will be a little sticky because of the cream filling but will mix into the dough just fine.
Once your dough is thoroughly mixed, divide the dough and form it into 53 balls, one inch in size. Chill for about 15 minutes. The Oreo bonbons are easier to dip into the chocolate if they are slightly chilled.
Melt the white chocolate over a double boiler until it is smooth. Stir well and dip the balls into the mixture.
Dipping the balls in so much easier if you use a candy dipping tool.
I have a set that has very long tines on a fork as well as a tiny basket tool that allows the excess chocolate to drip off. It is a huge time saver!
Place on racks on a baking sheet lined with a silicone mat or parchment paper.
Finishing off the Oreo bonbons
Melt the dark chocolate chips and place the melted chocolate in an icing bag. Snip off the end of the bag and drizzle the chocolate over the top of the finished bonbons.
These Oreo bonbons are very sweet. If you don’t have so much of a sweet tooth, you can enjoy just the flavor of the inside layer, just omit the outside white chocolate coating and drizzle the plain cookie dough balls with dark chocolate.
The result is still sweet, but the dark chocolate tempers that sweetness a bit and makes it rich without adding the extra sweetness of a white chocolate coating.
Cooking Tip: How to fix seized chocolate
One of the pitfalls of melting chocolate is that the chocolate can seize and become rock hard so that you cannot use it for dipping.
How does one go about fixing this?
First start with very dry bowls, spoons and other tools so that it doesn’t happen. Resist the urge to use the microwave instead of a double boiler to heat the chocolate, since they can be unpredictable.
If the chocolate still seizes in spite of your best efforts, just add boiling water a teaspoon at a time and stir vigorously between each addition. The chocolate will become smooth and able to be used again.
Using the cookie dough for another recipe
I came up with this recipe when I was making my chocolate cherry cordials. I made a double portion of the dough and then realized that those candies take quite some time to make.
So I divided the dough in half and thought “I wonder what they would taste like if I mixed Oreo cookie crumbs into the recipe?” And these Oreo bonbons were born!
Making both recipes means that you won’t waste that half can of condensed milk and you’ll get two sweet treats in one! To make the cordials, instead of mixing in the crumbs, wrap the cookie dough center around a maraschino cherry. You can see how I made the chocolate covered cherries here.
Pin these Oreo bonbons for later.
Would you like a reminder of these Oreo cookies and cream balls? Just pin this image to one of your candy boards on Pinterest.
- 1/2 cup butter, melted
- 7 ounces sweetened condensed milk (1/2 of a 14 oz can)
- 1 1/2 pounds confectioners' sugar
- 2/3 cup Oreo cookie crumbs (about 10 Oreos, crushed)
- 1 pound white candy coating, melted
- 1/2 cup of dark chocolate chips, melted.
- In a large bowl, combine the butter and milk. Gradually beat in the confectioners’ sugar until a smooth dough is formed.
- Use a rolling pin to crush the Oreo cookies and add the crumbs to the dough. I did this with clean hands since thee dough is very thick.
- Mix until well combined.
- Shape into 1-in. balls. Place in the fridge to chill for 1/2 hour.
- Melt the white chocolate coating in a double boiler and stir until smooth.
- Dip the balls into the into white candy coating; allow excess to drip off. Place on a rack ion a baking pan lined with a silicone mat.
- Put the dark chocolate chips in the double boiler and heat over simmering water until it is melted. Stir well.
- Add the melted chocolate to an icing bag and cut the tip off. Drizzle over the Oreo bonbons. Chill until firm.
- Store in an airtight container. Enjoy!
Amount Per Serving: Calories: 141 Total Fat: 5.7g Saturated Fat: 3.4g Trans Fat: 0g Unsaturated Fat: 0.8g Cholesterol: 6mg Sodium: 22.1mg Carbohydrates: 22.1g Fiber: 0.1g Sugar: 21.2g Protein: 1.0g
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