Let Me Tell You About My Halloween Ghost Oreo Balls Obsession
You know those recipes that you think, oh, I’ll just whip these up for the kids—but then you end up eating half of them before they ever see the plate? Yeah, that’s me every October with Halloween Ghost Oreo Balls. I started making these honestly because I was a bit lazy and didn’t want to bake, but wanted something cute for a school party. The first batch looked more like lumpy snowmen than ghosts, but hey, the kids called them “spooky” anyway, so I rolled with it (pun intended—sorry!). I even caught my husband sneaking one before breakfast, which is saying something because he’s not even that into sweets. And let’s be real, Halloween baking is just as much for us grown-up monsters as it is for the little goblins.
Why I Keep Making These (Even When It's Not Halloween)
I make this when I’m, well, in a bit of a time crunch (which is most days, to be honest). My family goes crazy for this because it’s chocolatey, it's got that creamy middle, and you can decorate however wild or simple you want. Plus, if your piping skills are a bit...let’s say, “interpretive,” the ghosts just look extra spooky! The only tricky part is not eating all the Oreo cream filling before you start (been there, regretted that—once). These also come in handy when I need to bribe—er, encourage—my kids to help clean up their playroom. I even tried making them with gluten-free Oreos once when a friend popped by, and they were still polished off in, like, 20 minutes?
What You’ll Need (and a Few Swaps I’ve Tried)
- 1 pack (about 36) regular Oreos (or whatever store-brand sandwich cookies you’ve got—my gran swore by the real thing, but, honestly, most versions are just fine)
- 1 block (8 oz / 225g) cream cheese (I sometimes use the light version; it’s a little tangier)
- 12 oz (340g) white chocolate chips (or use almond bark if you’re out of chips—it melts smoother, I think)
- Mini chocolate chips or black gel icing (for the ghost faces; I’ve even used a smashed-up raisin in a pinch)
- Sprinkles or edible glitter (optional, but my youngest insists it’s “magic dust” and who am I to argue?)
How I Actually Make Halloween Ghost Oreo Balls
- Crush the Oreos—Toss the whole cookies (yep, filling and all) into a food processor and pulse until they look like potting soil. No food processor? I’ve used a big zip bag and a rolling pin. Good arm workout, too.
- Mix in the cream cheese—Dump the crumbs in a bowl, add softened cream cheese, and mash together. I use my hands because a spoon just doesn’t cut it. Don’t worry if it’s sticky—sticky is good here.
- Shape into balls—Scoop out small blobs (about a heaping tablespoon) and roll them into balls. I get 24ish, sometimes 22 if I eat too much dough. Place on a baking sheet lined with parchment (or wax paper, or honestly, a clean piece of foil if that’s all you’ve got) and stick in the freezer for 30 minutes. If you’re impatient (like me), 15 minutes in the fridge sort of works, but the coating will be messier.
- Melt the white chocolate—Microwave the chips in a bowl in 20-second bursts, stirring each time, until smooth. If you rush this, it seizes up and you’ll want to scream. Actually, just keep the power low and take it slow—it’s less drama.
- Dip the balls—Drop a cold Oreo ball into melted chocolate, use a fork to flip it, then lift it out and let the extra drip off. Put back on your sheet. If the chocolate gets too thick, I add a teaspoon of coconut oil or vegetable oil. It might look a bit gloopy, but it’ll set up fine.
- Make them ghosty—Before the coating sets, add mini chocolate chips for eyes and a mouth, or pipe on faces later with gel icing. Mine always look like they’ve just seen a spider—but hey, it’s Halloween! Sprinkle with edible glitter if you’re feeling fancy.
- Let them set—Fridge for 20-30 minutes does the trick. (This is where I usually sneak a taste.)
Some Notes I Wish I Knew Earlier
- White chocolate can be fussy—if it clumps up, a drop of oil and a quick stir usually saves the day. Or sometimes not; then I just smear it on and call it “ghostly fog.”
- Don’t skip the chilling step or your balls just fall apart when you try to dip them. Trust me, I’ve tried.
- If your kitchen’s hot, work in batches and keep half the balls in the fridge while you dip the others.
Weird Things I’ve Tried (and One I Won’t Again)
- I’ve swapped in mint Oreos for a "haunted forest" vibe—kids loved it, I wasn’t convinced.
- Once made them with peanut butter cream cheese... did not have the Halloween magic. Maybe for aliens?
- Used orange candy melts for a pumpkin look. Not a ghost, but fun anyway.
Equipment (But Don’t Sweat It If You’re Missing Stuff)
- Food processor OR zip-top bag and rolling pin (or, honestly, a heavy mug and some elbow grease)
- Mixing bowl
- Baking sheet (I forgot mine once and used a pizza tray—worked fine!)
- Microwave-safe bowl for melting chocolate
- Forks, spoons, whatever you trust for dipping
- Wax or parchment paper for less cleanup
Storing These Spooky Snacks
Pop them in an airtight container in the fridge for up to 4 days. Or freeze for a month (in theory). But honestly, in my house, it never lasts more than a day! The cold makes them extra fudgy—I think they taste better the next day, but that’s just me.
How We Serve Halloween Ghost Oreo Balls (And a Little Tradition)
I just pile them on a platter with some plastic spiders—nothing too fancy. My kids like to hide them around the house and do a “ghost hunt” before eating. If you’ve got some extra time, serve with a mug of hot cocoa (I use this King Arthur recipe—it’s the real deal), or check out this Oreo truffle recipe for more ideas.
Ghostly Lessons I Learned (Usually the Hard Way)
- I once tried rushing the chilling step—ghost balls collapsed like a haunted house in a windstorm. Patience is a virtue, apparently.
- Don’t use super cheap white chocolate. It just gets weird and chalky, and then you’re standing there scraping off the “shell.”
- Actually, I find it works better if you dip just a few at a time—small batches keep the chocolate from cooling too fast. Who knew?
Burning Questions I’ve Actually Been Asked
- Can I use a different cookie?
- Sure thing! Graham crackers are okay, but the taste changes a lot. One friend used Biscoff—now THAT was a plot twist.
- Do I have to use cream cheese?
- You could try mascarpone, but it’s a bit rich. Greek yogurt? Eh, didn’t hold together for me.
- How do you keep the coating smooth?
- Work fast and keep the Oreo balls cold. If it’s lumpy, just call them “foggy ghosts”—no one cares.
- How long do these really last?
- Supposedly a week in the fridge, but in my house we’re lucky if they survive to see sunrise.
- Are these gluten-free?
- If you use gluten-free sandwich cookies—absolutely. Nabisco makes some now that are pretty decent.
- Help! My chocolate seized up!
- Try a splash of oil and keep stirring. If that doesn’t work, just drizzle it on top with a spoon. Ghosts aren’t supposed to be perfect, right?
So there you have it—my not-so-secret method for Halloween Ghost Oreo Balls. I warn you, though: make a double batch. Otherwise you’ll be haunted by empty platters and a houseful of chocolatey fingerprints.